A textbook of domestic science for high schools

Tomatoes. — The tomato is probably a native of Mexico or Peru. There are several varieties, some having red and others having yellow fruit. While the tomato is largely water and hence has a low nutritive value, it forms one of our most useful vegetables. When overcooked, the tomato becomes dark in color and the flavor is impaired. To prepare tomatoes. — Pour boiling water over them and remove the skins. If they are to be served raw, do not pour the hot water on them, but rub the skin with the back of a knife, when it will come off easily. Stewed Tomatoes Peel tomatoes, slice, and cook until they are tender, which will be about twenty minutes. About five minutes before the cooking is finished, season, using 1 ts. salt, 1 ts. sugar, 1 tb. butter, and | ssp. pepper for every quart tomatoes. Small pieces of bread may be added if desired. Creamed Tomatoes Peel and slice two tomatoes, sprinkle with salt and pepper, and sauter in 2 tb. hot butter ; when soft, put the slices on a serving dish and keep warm. Put 1 c. milk in the pan in which the tomatoes were cooked, thicken with 2 tb. flour according to Method 1 for thickening. Season and pour over the tomatoes. Serve hot. 1 pt. milk and 4 tb. flour may be used if more sauce is desired. Stuffed Tomatoes Wipe and remove slices from the stem ends of six medium-sized tomatoes. Remove seeds and pulp, salt the insides of the tomatoes well, invert them, and let stand while the other ingredients are being prepared. Cook 1 tb. minced onion and 3 tb. chopped bacon five minutes, add 1^ c. bread crumbs, | c. chopped meat, and the tomato pulp and cook five minutes. Season with salt and pepper. One egg slightly beaten may be added. Fill the tomatoes with the mixture, sprinkle with buttered crumbs (and a little sugar, if desired), and bake until brown, about twenty minutes. The chopped meat may be omitted. Stuffed Green Peppers Remove the stem end from the peppers and take out all the seeds and partitions. Remove small slices from the blossom ends so that they will stand. Cover peppers with boiling water, allow to stand five minutes and drain. Use the same stuffing as for tomatoes. Bake one-half hour in moderate oven, basting with a little hot water or stock. Boiled rice may be used in place of bread crumbs. EXPERIMENT 28. — Test onion with iodine for starch; with Fehling solution for sugar. In what form is the carbohydrate found in onions ? Onions. — The onion is a native of the Himalaya Mountains. It contains an essential, volatile oil which gives it the characteristic odor and flavor; when eaten, this oil is absorbed by the blood and brought to the lungs, so the odor will remain for some time on the breath. The onion is considered a wholesome, if not a highly nutritious vegetable and is of value because of its stimulating action upon the digestive tract. Boiled Onions Peel the onions under cold water. Put them into a sauce pan of boiling water, boil five minutes, drain ; cover again with boiling water, cook ten minutes, drain ; re-cover with boiling water, add 1 ts. salt to every quart water and cook until tender, about fortyfive minutes. Drain, add milk in desired amount, and thicken with 2 tb. butter and 2 tb. flour (Method 2 for thickening) for every cup milk. Season and serve. Boiled Cabbage