Harper's cook book encyclopædia

Tomato Pie. — Eight good-sized tomatoes, peeled and sliced — if fresh tomatoes cannot be obtained, those canned whole may be used ; two table - spoonfuls of fine sugar, one egg, half a cupful of cream (one gill), juice of half a lemon, salt-spoonful of salt. Arrange the sliced tomatoes in a buttered baking-dish, sprinkling them with the salt. When they are all in, pour over them the cream, the beaten egg, sugar, and lemon-juice, all mixed — the lemon-juice put in last. Cover all with a good pastry and bake for half an hour. Tomato Purge (for roast beef, mutton, pork, etc.). — Take a dozen ripe tomatoes, slice off the stalks and the part that adheres to them, squeeze out the pips, break the tomatoes into pieces, and put them into a stewpan with four table-spoonfuls of good brown gravy and a little salt and cayenne. Let them boil ; put with them an onion, a bunch of parsley, a sprig of thyme, and a bay-leaf, and simmer them very gently until they are quite soft. Take out the Tomatoes, Raw VEGETABLES Tomatoes, Stewed herbs, and rub the tomatoes through a fine hair sieve. Dissolve I oz. of butter in a saucepan, and mix a teaspoonful of flour smoothly with it. Add a table-spoonful or two of gravy and the tomato pulp, and stir the puree over the fire for five or six minutes. Serve very hot. Time to stew the tomatoes, about an hour. Another way: — Simmer the tomatoes in good gravy till soft, as in the last recipe. Take out the herbs, and rub them through a sieve. Mix I oz. of clarified butter with a teaspoonful of flour to a smooth paste ; add gradually two or three table - spoonfuls of thick cream and the tomato pulp. Stir the puree over the fire for a few minutes, and serve very hot. Time to stew the tomatoes, about an hour. Tomatoes, Raw. — Carefully remove the peelings. Only perfectly ripe tomatoes should ever be eaten raw, and if ripe the skins easily peel off. Scalding injures the flavor. Slice thin, and sprinkle generously with salt, more sparingly with black pepper, and to a dish holding one quart add a light table-spoonful of sugar to give a piquant zest to the whole. Lastly add a gill of best cider vinegar; although, if you would have a dish yet better suited to please an epicurean palate, you may add a teaspoonful of made mustard and two table - spoonfuls of rich, sweet cream. Raw tomatoes are served with mayonnaise sauce, ravigote sauce, or with plain French dressing. See Salads. Tomato Sauce (to serve with cutlets, roast meats, etc.). — Take a dozen ripe tomatoes, cut them in halves, and press the seeds and the watery part from them. Put them in a stewpan with a quarter of a pint of gravy or strong broth and a quarter of a salt-spoonful of cayenne. Let them stew softly until they are melted. Press them through a fine sieve, and put the pulp back into the stewpan with half a teaspoonful of salt. Let it simmer gently for a few minutes, and serve very hot. If liked, a blade