True food values and their low costs

Now all this has changed. The physicians tell us the tomato possesses wonderful medical qualities, its acid acting as an alterative and tonic to the liver. Farmers in this-country produce them in immense quantities, while abroad the same tale is to be told. In fact, in Italy nearly every dish contains tomatoes in some form, or they are used as its decoration. If you have a large family, it is economy to buy tomatoes by the basket, keeping them in a dry, cool place, and sorting them over each day. In this way you can select large, firm ones for slicing, medium-sized ones for baking and frying, and the less desirables are used for stewing, flavoring, and sauces. The month of September is the best time for pickhng and making ketchup, as the nights are cool and dewy,, and the vegetable does not ripen so thoroughly or quickly. If you intend to can tomatoes — and you will if you practice economy- — do them early, before they become watery and tasteless. It is imperative to have solid, good-flavored fruit for winter's use. A cheap, inferior article is expensive in the long run. Many hotise wives serve tomatoes daily during the season, varying the method of serving so as to have variety. Always keep a few on ice, as on hot days they make a most tempting and appetizing dish, provided they are ice-cold. Crush some ice very fine, put it in a deep dish, slice a few solid tomatoes and place them in the center. Mince together one-quarter of a green pepper, half an onion, and a little parsley, and spread over the top. Make a French dressing as follows : Put into a bowl a half teaspoon of salt, two dashes of black pepper and one of red, also a pinch of sugar. To this add four tablespoons of olive oil, a little at a time. With a silver fork beat this thoroughly and rapidly, then, drop by drop, add about two tablespoons of vinegar, or lemon juice, until an emulsion is formed. The seasoning of tomatoes varies with individual taste. For general service, a small quantity of sugar is necessary to bring out the flavor and cut the acid, but too much sugar is to be avoided. Broiled Tomatoes Cut large, firm tomatoes in halves. Place them on a broiler, skin side up, season with salt and pepper, and cook them for about fifteen minutes over clear coals. Serve on a hot platter, with melted butter. Fried Tomatoes Cut into halves six medium-sized tomatoes. Spread them on a platter, skin side down. Sprinkle them with flour, put a few bits of butter on each and some salt and pepper. Into a hot sauce pan of melted butter, or half lard and half butter, put the tomatoes, floured side down. Cook gently over a moderate fire for about thirty min- iiS utes; before turning each piece, sprinkle the top with flour and seasoning. Use a cake turner if you wish success. Place them on a hot platter in the oven. Make a sauce of one tablespoon of butter, to which, when brown, add two tablespoons of flour, then a pint of milk or cream. Cook until smooth and thick, seasoning to taste. The sugar should be added last. Baked Tomatoes Select six large, firm tomatoes. Cut off the stems and scoop out the seeds. In a bowl mix one cup of stale bread crumbs, a teaspoon of onion, one of parsley, a dash of cayenne, and some salt and sugar. Moisten this mixture with some butter, stuff the tomatoes with it, put fine crumbs over the top of each and a bit of butter. Then place in a hot oven and bake for half an hour. A cream sauce can be made for these, if desired, using the recipe for fried tomato sauce. Scalloped Tomatoes Take a half dozen tomatoes, put a layer of these in the bottom of a baking dish, then a layer of bread crumbs, seasoning each to taste, then a layer of tomatoes, and so on until the dish is full. Put bits of butter on top of the dish and bake in a