115. The skin of tomatoes, whether they are to be eaten raw or cooked,
is usually undesirable. Therefore, in preparing tomatoes for the table,
the skins are generally removed. In order to do this, first dip the
tomatoes into boiling water for several seconds and then immediately
into cold water. This will loosen the skins, which may then be peeled
off very thinly, and very little of the tomato will be wasted.
116. STEWED TOMATOES.--The usual way of preparing tomatoes is to stew
them. Stewed tomatoes may be served plain, but they can be improved very
decidedly by toasting cubes of bread and adding these to the tomatoes
just before serving.
Remove the skins and stem ends from the desired number of tomatoes, and
either cut the tomatoes into pieces or allow them to remain whole. Put
to cook with little or no water, as the tomatoes themselves usually
provide sufficient water. Season with salt, and cook until the tomatoes
are reduced to a mushy consistency. Just before removing from the stove,
add a dash of pepper and a small amount of butter.
117. SCALLOPED TOMATOES.--A very appetizing way in which to cook
tomatoes is to scallop them according to the accompanying recipe.
SCALLOPED TOMATOES
(Sufficient to Serve Six)
1 c. crumbs, buttered
2 c. stewed tomatoes
1 tsp. salt
Dash of pepper
1 Tb. butter
Grease a baking dish and place a layer of the crumbs in the bottom.
Place a layer of tomatoes over them, sprinkle with salt and pepper, and
dot with the butter.
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