Part 27 (1/2)

STEAMED SQUASH.--Prepare the squash, and steam until tender. Mash and season as for baked squash.

THE PUMPKIN.

DESCRIPTION.--When our forefathers came to this country, they found the pumpkin growing in the Indian cornfields, and at once made use of it. Although as food it did not supply what its handsome exterior promised, yet in the absence of other fruits and relishes, of which the exigencies of a new country deprived them, they soon found the pumpkin quite palatable; and the taste, cultivated through necessity, has been handed down through generations, until the pumpkin stewed and baked in pies, has become an established favorite.

_RECIPES._

BAKED PUMPKIN.--Wash the pumpkin well on the outside, divide into quarters if small, into sixths or eighths if large; remove the seeds but not the rind. Bake as directed for squash. Serve in the rind, dis.h.i.+ng it out by spoonfuls.

STEWED PUMPKIN.--Select a good, ripe pumpkin, and cut in halves; remove the seeds, slice halfway around, pare, cut into inch pieces, put over the fire in a kettle containing a small quant.i.ty of boiling water, and stew gently, stirring frequently until it breaks to pieces. Cool, rub through a colander, and place where it will just simmer, but not burn, until the water is all evaporated and the pumpkin dry. Pumpkin for pies is much richer baked like squash, and rubbed through a colander after the skin has been removed.

DRIED PUMPKIN.--Pumpkin may be dried and kept for future use. The best way is first to cut and stew the pumpkin, then spread on plates, and dry quickly in the oven. Dried in this manner, it is easily softened, when needed, by soaking in a small quant.i.ty of water, and is considered nearly as good as that freshly stewed.

TOMATO.

DESCRIPTION.--The tomato, or ”love apple,” as it was called in the early part of the century, is a native of South America and Mexico. It was formerly regarded as poisonous, and though often planted and prized as a curiosity in the flower garden, it has only within the last half century come to be considered as a wholesome article of diet.

Botanically, it is allied to the potato. It is an acid fruit, largely composed of water, and hence of low nutritive value; but it is justly esteemed as a relish, and is very serviceable to the cook in the preparation of soups and various mixed dishes.

PREPARATION AND COOKING.--Tomatoes to be served in an uncooked state should be perfectly ripe and fresh. The medium-sized, smooth ones are the best. To peel, pour scalding water over them; let them remain for half a minute, plunge into cold water, allow them to cool, when the skins can be easily rubbed off. Tomatoes should always be cooked in porcelain or granite ware; iron makes them look dark, and being slightly acid in character, they are not wholesome cooked in tin vessels.

Tomatoes require cooking a long time; one hour is needed, and two are better.

_RECIPES._

BAKED TOMATOES.--Fill a pudding dish two thirds full of stewed tomatoes; season with salt, and sprinkle grated crumbs of good whole-wheat or Graham bread over it until the top looks dry. Brown in the oven, and serve with a cream dressing.

BAKED TOMATOES NO. 2. Wash and wipe a quant.i.ty of smooth, even-sized tomatoes; remove the stems with a sharp-pointed knife.

Arrange on an earthen pudding or pie dish, and bake whole in a moderate oven. Serve with cream.

SCALLOPED TOMATOES.--Take a pint of stewed tomatoes, which have been rubbed through a colander, thicken with one and one fourth cups of lightly picked crumbs of Graham or whole-wheat bread, or a sufficient quant.i.ty to make it quite thick, add salt if desired, and a half cup of sweet cream, mix well, and bake for twenty minutes. Or, fill a pudding dish with alternate layers of peeled and sliced tomatoes and bread crumbs, letting the topmost layer be of tomatoes. Cover, and bake in a moderate oven for an hour or longer, according to depth. Uncover, and brown for ten or fifteen minutes.

STEWED CORN AND TOMATOES.--Boil dried or fresh corn until perfectly tender, add to each cup of corn two cups of stewed, strained tomatoes, either canned or freshly cooked. Salt to taste, boil together for five or ten minutes, and serve plain or with a little cream added.

TOMATO GRAVY.--Heat to boiling one pint of strained stewed tomatoes, either canned or fresh, and thicken with a tablespoonful of flour rubbed smooth in a little water; add salt and when thickened, if desired, a half cup of hot cream. Boil together for a minute or two and serve at once.

TOMATO SALAD.--Select perfectly ripe tomatoes, and peel at least an hour before using. Slice, and place on ice or in a cool place. Serve plain or with lemon juice or sugar as preferred.

TOMATO SALAD NO. 2.--Use one half small yellow tomatoes and one half red. Slice evenly and lay in the dish in alternate layers. Powder lightly with sugar, and turn over them a cupful of orange juice to a pint of tomato, or if preferred, the juice of lemons may be used instead. Set on ice and cool before serving.

BROILED TOMATOES.--Choose perfectly ripened but firm tomatoes of equal size. Place them on a wire broiler, and broil over glowing coals, from three to eight minutes, according to size, then turn and cook on the other side. Broil the stem end first. Serve hot with salt to season, and a little cream.

TOMATO PUDDING.--Fill an earthen pudding dish with alternate layers of stale bread and fresh tomatoes, peeled, sliced, and sprinkled lightly with sugar. Cover the dish and bake.

STEWED TOMATOES.--Peel and slice the tomatoes. Put them into a double boiler, without the addition of water, and stew for an hour or longer. When done, serve plain with a little sugar added, or season with salt and a tablespoonful of rather thick sweet cream to each pint of tomatoes. If the tomatoes are thin and very juicy, they may be thickened with a little flour rubbed smooth in a little cold water. They are much better, however, to stew a longer time until the water they contain is sufficiently evaporated to make them of the desired consistency. The stew may also be thickened, if desired, by the addition of bread crumbs, rice, or macaroni.