The Ideal cook book

Cut up a quantity of tomatoes, put them into a saucepan containing a little water, with a clove of garlic and a few sprigs of thyme, marjoram, basil, and parsley, with whole pepper and salt to taste. When quite done turn them out on a hair sieve and throw away the water that drains from them, then pass them through the sieve; warm the pulp thus obtained in a saucepan with the piece of butter, and use this sauce to dress the macaroni, as above. 289. Tomatoes (au Gratin)—Ingredients—Tomatoes, garlic, butter, ~ two parts bread crumbs, one part mushrooms, parsley, pepper and salt. Dip the tomatoes in hot water, and peel them ; cut them in half, and remove the pips; rub a baking tin with garlic, butter it, lay the tomatoes in side by side, and fill one half with the ~ following composition: ‘Two parts bread crumbs, one part mushrooms finely minced, a little parsley chopped fine ; pepper and salt to taste; put a small piece of butter on each. Bake for ten or fifteen minutes, and serve. 290. Tomato Fritters — Ingredients—1 qt. of stewed tomatoes, I egg, I small teaspoonful of soda, flour, lard. Use one quart of stewed tomatoes, one egg, one small teaspoonful of soda; stir in flour enough to make a batter like that for griddle cakes. Have some lard, very hot, on the stove ; drop the batter in, a spoonful at a time, and fry. 291. Tomatoes (Broiled) —Ingredients—Some large fresh tomatoes, butter, pepper, and salt, a small portion of sugar, an eggspoonful of made mustard. In buying tomatoes for broiling, be careful to select large and fresh ones. Do not pare them. Slice in pieces about half an inch thick, and broil them for a few minutes upon a gridiron ; while they are broiling prepare some hot butter in a cup, seasoning with pepper, salt, an eggspoonful of made mustard, and alittle sugar; when the tomatoes are finished dip each piece into this, and then dish (the dish must be hot). If any of the seasoning remains, heat to the point of boiling and pour over the dish; serve immediately. This is a very nice dish if cooked well. 292. Beet Roots. Beet roots make a very pleasant addition to winter salad, of which they may agreeably form a full half instead of being only used to ornament it. This root is cooling, and very wholesome. It is extremely good boiled, and sliced with a small quantity of onion; or stewed with whole onions, large or small, as follows :— Boil the beet tender with the skin on, slice it into a stewpan with a little broth, and a spoonful of vinegar ; simmer till the gravy is tinged with the color, then put it into a small dish, and make a round of the button onions, first boiled till tender, take off the skin just before serving, and mind they are quite hot and clear. Or roast three large onions, and peel off the outer skins till they look clear, and serve the beet-root strewed round them. If the beet root is in the least broken before dressed, it parts with its color, and looks ill. [illustration: blank space] 100 THE DOMINION COOK BOOK. 293. Onions (Boiled). Skin them thoroughly. Put them to boil; when they have | boiled a few minutes, pour off the water and add clean cold water, and then set them to boil again. Pour this away and add more cold water, when they may boil till done, This will make them white and clear; and very mild in flavor. After they are done, pour off all the water, and dress with a little cream, salt, and pepper to taste. _ 294. Spanish Onions (a la Grecque)—Ingredients—Onions, butter, salt, pepper. Peel off the very outer skins, cut off the pointed ends like a cigar, put them in a deep dish, and put a piece of butter and a little salt and pepper on the place where the point has been cut off, cover them with a plate or dish, and let them bake for not less than three hours. They will throw out a delicious - gravy. 295. Spanish Onions (Baked)—Ingredients—4 or 5 Spanish