Remove from the oven, and serve from the shells. If desired, the
squash may be scooped from the shells after baking, seasoned at that
time instead of when put in the oven, and then served in a
vegetable dish.
TOMATOES AND THEIR PREPARATION
113. TOMATOES are a fruit vegetable that may be either cooked or
prepared raw in many different ways. They are usually red when ripe, and
because of this color they are particularly attractive on the table.
Green or partly ripe tomatoes are also used in the preparation of many
dishes. Tomatoes are composed largely of water, and for this reason
their food value is low, being about the same as that of greens. This
large proportion of water is also responsible for the fact that they do
not keep for a great length of time. Tomatoes, however, have a long
season. They begin to appear in the market early in the spring and they
may be obtained from this time until the frost kills the vines in
the fall.
114. While tomatoes appeal to the majority of persons, they disagree
with some on account of the acid they contain. This acid is similar to
that found in some fruits, and it is present in greater quantity in
cooked tomatoes than in raw ones, the heating of the vegetable
apparently increasing the acidity. This acidity of tomatoes may be
reduced by the addition of soda, and while soda produces a marked change
in the flavor, it is necessary in the preparation of some dishes. For
instance, in the case of cream-of-tomato soup, soda must be added to
reduce the acidity and thus keep the milk or cream used in preparing
this dish from curdling.
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