What to Do With Tomatoes
OMATOEI may be so deliciously
used in so many ways. that it
is really not dldlcult to serve
them once a day without growing
tired of them.
The clever housekeeper has at her
finger ends recipes for preparing this
vegetable in a demon different ways.
For her help and inspiration the fol-
lowing recipes are suggested.
Tomato Toast
Boil one quart of peeled and cut
tomatoes for ten minutes. then rub
through a strainer. Return to the
stewpan and add two level teaspoons
of salt, half a teaspoan of pepper.
and two tablespoons of butter. Place
on the tire and cook for five min-
utes. Have the bottom of a hot
platter covered with well-toasted
slices of bread and pour the hot
tomato over it. Serve at once.
Tomatoes Stalled With Kidney
Serve one tomato as an individual
portion, having it of good else. and
for three tomatoes allow one veal
kidney. Saute the kidney that has
been out in slices in hot bacon fat
and cut in fine dice. Cut a piece
from the top of each tomato. scoop
out the interior and chop finely.
Add to the kidney two tablespoons
of crushed dried breadcrumbs. salt
and paprika to tests, one teaspoon of
minced parsley, half a teaspoon of
grated onion and sufficient ,brown
sauce or gravy to moisten. on into
the tomatoes, place each in an in-
dividual baking-dish and cover the
tops with buttered crumbs. Bake in
a hot oven until the tomatoes are
tender and browned.
Another good stuffed tomato is
made with a filling of breadcrumbs
and chopped mushrooms, browned
first in butter.
TomioaudEgg
A thick round of ripe tomato on
each plate. and placed on top of it
a well poached ell. with the edges
trimmed. and with a generous
sprinkling of paprika on it.
For a good tomato and egg salad,
devil an egg for each person and
serve it on a thick slice of tomato
on a bed of lettuce leaves. with
French or mayonnaise dressing.
Poached Eggs and Tomato
One pint of tomato sauce. two
sweet peppers. peeled and chopped.
six poached eggs. one tablespoon of
butter. one teaspoon of chopped
chives. six slices of toast.
Fry the chopped peppers in butter: ‘.
add them to the tomato sauce with:
the chives: let ths'sauce boll briskly
for about ten minutes. being care-
ful not to scorch it. Have ready six
rounds of toast on which lay the six
poached eggs. Pour the sauce over
all and serve immediately.
1M Apnea-ere
For each pcson prepare a slice of
buttered toast. out round. On it
place a thick slice of tomato and on
that place a. bk spoonful of mayon-
naise to which minced onion and
green pepper have been added—or
onion and celery or onion and pars-
ley. There are several variations of
tomato appstiser. On the slice of
tomato a crisp, hot slice of bacon
may be placed. Or you can spread
the toast with cream cheese and
then add the slice of tomato and a
spocnful of mayonnaise. Or you can
top the slice of tomato with a small
sardine. Or with a little anchovy.
i”- Beanand'hmaeoSoup
Three cue boiled beans. one cup
tomatoes. two cups water. three
tablespoons will“. one small
onion, one tablespoon mixed parsley.
two tablespoon dour.
Mince and parsley. add to
melted and cook. stir in
~ the hour. add water and boil. Add
beans mashed fins and tomatoes. salt
and pepper to taste.
The beans in this reap. must be
very soft and tender. in order to
mesh properly. Moreover. they may
be put through a sieve. to make
them even Inooiher and better. And
some people find them more digest-
ible if they are put through a. sieve,
sndllke theappesrance ofthssoup
better. too.)
Mag-nimmumatoes
Boilmsoaronl. hithyercfto—
mates! in shallow bowl or car
serolocoverwithmaoarofisessen
with salt. peppm and butter. Re.
pest this until the dish is full.
sprinklecmokccrumbsinthetop
withhltsofbuttsr. Bake. Toucan
eerveboiiedmaosrenlwithswell-
seasoned thlchenedor unthichened
.tomatosaues.
MSsvom-y
three large tomatoes. at: small
mushroom two tablespoons butter.
one tablespoon counsel. one ounce
grated cheese. one-half teaspoon
brown breadcrumbs. one tmcup
milk. one-halt onion. one-half tea-
spoon mixed herbs.
Halve the tomatoes and scoop out
their centres. Peel the mushrooms
and try them with the onion in the
butter for ten minutes. Beat the
mixture smoothly. Add the milk. in-
sides of the tomatoes and the other
ingredients. Fill the emptied to-
matoes with this mixture. Sprinkle
cheese on top. and bake in a slow
even in fifteen mhutes. Serve cold.
This is deiidons for luncheon.
i
could the tomatoes, then peel and
cut‘in small pieces. discarding the
hard portion about the stem. Put
into a etewpsn and set over the tire.
Cook gently about twenty minutes,
counting from the time it com-
mences to boil. When nearly ready
to serve. season. allowing for each
quart of tomatoes about one-half
{tablespoon of salt. one-half teaspoon
of pepper. one generous tablespoon
of butter and one teaspoon of sugar,
if desired. This may be slightly
thickened with flour stirred smooth
in a little cold water or a few pow-
dered cracker crumbs.-
Born in August
Wear Sardonyx
OMEN with August birthdays
have been knowm to lament
the fact that they could not
claim a more precious natal stone
than the sardonyx. Now, however,
the serdonyx—though still compare.-
tively inexpensive—ls in high favor
with fashion. According to the die-
tionary the sardonyx is "a chalce.
deny or agate consisting of two or
more layers of brown or red com-
bined with white or other colors."
The name is also sometimes applied
to a variety of carnelian of rich red-
dish shading. All these luminous
reddish brown stones are in great
demand now and especially when set
in quaint mid-Victorian settings.
There is an alternative stone for
August—namely the peridot, which
is a kind of chrysollte. found in cer-
tain volcanic rocks. It is a stone of
yellowish green. or green color, and
though really very beautiful is not
very valuable.
The old, old saying is that the
women born in August will be lucky
if she wears either peridot or sar-
donyx somewhere about her the
whole year through.
What the Mother
Should Remember
T more than half the all-
ments of childhood are due to
faulty diet or habits of eating.
That whilesdults need to eat
merely to sustain life and repair
waste. children need also to firm
new tissue. bone. muscle and
nerves. Their diet should there-
fore be richer in so-cslled body-
building foods.
That the heaviest meal of the
day should never be given to chil-
dren shortly before retiring. If it
is ever necessary to give your child
his dinner in the evening. then he
should be allowed to remain up
for two or three hours afterwards.
But it is always preferable to give
the meat and vegetable meal in
the middle of the day.
That proper cooking is quite as
important in preparing children's
meals as proper selection of food.
In fact as much harm can be done
by persistent bed cooking of per-
fectly good foods as by the selec-
tion of the wrong foods.
That almost all the vegetables
are good for children. but only
when they are properly cooked.
You cannot accept the same rule
for the cooking of all -vegetablos.
While it is true. as one child spe-
cialist has said. that it is dimcult
to overcook vegetables for chil-
dren. it should be remembered
that all starchy and fibrous vege-
tables require especially long
cooking, while such vegetables as
spinach and asparagus need less
coo
That the digestive apparatus of
a child is really different from
that of an adult. This includes
his teeth, which prepare food for
the stomach. Until he has a good
set of grinding teeth certain foods.
no matter how wholesome for
adults. are unsuitable for the
child—just as they would be for
an adult who had lost his molar
teeth.
That it is false to assume that
because a certain food does not
"disagree" with a child it is there-
fone good for him. Or that when
a child has no stomach troubles
his diet is as it should be. Often
children with sturdy stomachs
seem to be able to “eat anything"
~while their other organs and
their bodies suffer for lack of
proper nourishment.
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BYJ MARY'-
1 desJy The M‘Clvn Nsupaperélmdlcsoe
EY say that our ancestors.
thousands of years ago, were
nomads. and many of us are
descended from women who had to
take up the life of nomads only a
short time ago when they made
their homes in the new world. At
all events camp life appeals to most
women and there is a pleasure in
cooking meals in the open or within
a tent that is lacking when we go
through the humdrum process of
cooking at home.
There are all sorts of ccntrivances
nowadays to make the task of cock-
ing in camp an easier one. Some of
ne‘er»... -_ .‘
«ml .
these devices are useful for the oc-
caslonsl picnic as well as for longer
camping expeditions. .
The so-called Dutch even makes
many delicious dishes poseibla- This
consists of a heavy iron pet that can
be laid down in the embers of a hot
fire without fear of overturning.
The lid fits tight and is made con-
cave so that hot coals may be laid
upon it to speed the process of up.
log or wasting. Some ‘ccoks malts
excellent bread in these ovens.
Other Dutch ovens are. made of
enamel and are therefore. light in
weight and more desirable when it is
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MONDAY
Breakfast
Stewed pears
Cora flakes and cresm
. Coddled eggs
Buttered loasst ' Codes
Luncheon
Tomato and deviled egg mlad
Whole wheat bread and butter
Iced Chocolate Sponge cake
manor
Vegsmble soup
Broiled roast beef
Baked potatoes Lima beans
Berries and cream
TUESDAY
Breakfast
minions
Cereal and cream
Consist
‘ Mullins
Luncheon
Coifse
flattened neuron
Sliced cucumbers Toasted mamas
Gingerbreadend applemuce
. Dinner
Jellied tomatobouillen
ussh
Cabinet padding"l
‘ , - mummy
W
Toasted sardine sandwiches
Iced tea Celery
Hucklebsirles and Gleam
Dinner
Vegetable soup
Cold ham ' Boiled potatoes
Buttered been Green corn
Codes tapioca
THURSDAY
W
Oraue iuice
Cereal and cream
Bacon
Toast Coffee
asses ham ,llfashed potstoes'
spinach .
Twenty-One Meals a 'Week»
Beet and pea salad
Whole wheat bread and butter
Tea, Huckleberry pudding
Dinner
Clam cocktail
Beef-teak French fried potato.
Watercress String beans
Berry pie
FRIDAY
Breakfast
Cantaloupes
Cereal and cream
Scrambled eggs on toast
mass
Luncheon
Baked macaroni and tomato
Whole wheat bread and butter
Peach tarts '
m
Clear tomato soup
Broiled dsh Parsley poutoes
Green peas Sliced cucumbers
Chocolate Bavarian cream
SATURDAY
. Breakfast
' Sliced peaches
Cereal and cream
' - Creamed leftover ilsh
Rolls Coffee
‘ nuncbeou
Spinach and Its halad
Toasted rolls
Iced chocolate Berri-
Tcanato appetizer
Beef leaf onwned potatoes
Fried squash . Cold slaw
Floating Island
_,__
SUNDAY
Breakfast
Csntsloupe
Cereal and cream
Boiled em
Coffee cake
Dinner
Cleanbouillon
Roast chicken Mashed potatoes
Boiled onions Green peas
Peach ice cream
8 l: H l
Club sandwiches
Berries Dyer calcs
Ginger ale
Coffee
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WHEN YOU cook IN- CAMP
am to wander the weight of
oue's equipment. ’
No picnic lover ought to be with-
out some' I of camping grate.
These are out o inexpensive and are
made with a grate set up on four
legs so that steak or other meat
may be broiled over.“ a camp fire
without the trouble of holding the
hroile . One sort has one grate set
above another so that two things
may be cooked at the same time.
The grub stake is said to be the
most convenient of all contrivances
for picnlcing or camping. This con-
sists of a heavy metal stake which
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\
HILE there is quite a lot of
_ talk about a return of more
feminine fashions a very
smart effect can still be gained by
clinging to the more masculine
effects in fashion. And a great many
women who have found this mom
severe type of droning quits suitable
to themelves affect the “manly
mode” for daytime and street wear
if not for analog.
The woman who go. in fm‘reslly
mannlsh clothes likes to buy some
ofherthingsataroslman’s store
and likes to feel that her suits or
sport frocks are made of real “man's
materials.“
Just at present. we are told. white
ilannelhasbeenglvenabackseat
in men's clothes and in its niece men
are wearing knickers and trousers of
ilannels of light gray and beige. Bie-
cuitandtwinesretwoehadassald
tobewellllkedformen'sclothea
and the girl who follows the fash-
ions of her brother is choosing one
of these shadcsfcrhernewull
sport suit.
Then there are light-weight linens
and crushes, some of them of Irish
import, that are used for warm«
weather knickers. Home of thus
materials show interesting herring»
bone and checked effects. For the
girl who likes really mannlsh effects
these matorials are well chosen for
sport skirts and knickers.
And of course the really mannkh
girl buys her neckties at a real
man's store. She wears the new
four-ln-hand foulas-d ties that smart
young men have been ailecting this
summer. as well as little foulard bow
ties showing small white dots on
‘ dark background. And she clings to
the still fashionable striped necktie.
They say stripes are going to be
even better liked than ever.
Then there is a new fed that some
ofthe young men hsVe affected this
summer. They have worn. a square
of brilliant W silk folded from
corner to corner and twisted round
the waist to hold the top hf tennis
trousers in place. Some enterprising
young girl with a flare for masculine
fashions ought. to try this sort of
sash. " '
wrmnw memos
To wash silk stockings quicklyand
well soak for a few moments in
.borax water. Then wash in soap
and water. rinse. wring and dry.
Before wearing new tan or brown
necking! soak them in salt water
to keep the color from musing.
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incubus)!
hung from the limb
inside of a but.
freely about it but
are kept out.
' OIL tenths;- for eve minutes one
pound of sugar and one quart
of water. Beat the yolks of six
eggs and add to the boiling syrup.
Stir just a moment, then take from
the fire and beat until cold. llave
in readiness one cup mixed fruit
which has been soaked in a half
cup of grape juice. When the
mixture .ls cold turn into the
freezer and freese. Remove the
beater. stir in the fruit with a
wooden spoon and serve in" punch
classes.
Drowned head. Ice (beam
Two slices of bread (three
ounces). four ounces of sugar. two
lady fingers, half pint of milk. one
pint of cream. four tablespoons of
marssehino sherry liquid. Put
the bread in the oven and brown
to a golden color, roll and sift it.
Dry and roll the lady linkers. Put
the cream. the milk. the sugar in
a double boiler, all: until the
sugar is dissolved. and when cold.
more. When frozen add the
sifted crumbs and marsschino.
giant.” and stand aside to
If you have no Ill. try us
condensed milk. on can m3:
delicious creams in this way.
One can of condensed milk.
three tablespoons of corn starch.
one tablespoon of extract 0
lla. Add suiflcient bol
we rtoonecsnclcend
milk to make it the rover con—
sistency. Moisten ree table-
spoonsof corn starch with a little
cold milk, add it to the mixture.
stir and cook for five minutes un-
til smooth. take loll-om the an.
and when cold add vanilla extract
to flavor. Freeze as diremd.
Gelstlne. too. can be added to
eurichen the ice cream. and so you
can save cream.
Golatlnslonrum
Book one tablespoon of gelatlne
in one-quartercup of milk. Scald
three-quarters cup of milk with
two-thirds cup of sugar. add gela-
tins and when dissolved. add two
cups of milk slowly. then add one
cup of heavy cream. a few grains
of salt and one and one-half table-
spoons of vanilla. Freese and
mold in baking powder boxes.
The addition of gelatine totes
cream .not only makes the ice
cream mixture smooth and vel-
vety. but adds materially to its
digestibility and nutritive value.
according to dietetic experts.
......~u.t‘..
IceOroamfl mm, m ‘pesch
hundred and one little things that
seem to be needed for the mainte-
nance of beauty. It you don’t do
these things you feel somehow as if
youmust.beverylasyorahad
manor, because the writers oh
beauty culture take it so for granted
that every woman can somehow find
time for such things.
They llave'flme
Yet if you knew the facts you
would be aware that women who
really do all these little things regu-
larly and persistently are not half
so busy as the average housewife-‘-
surely not so busy as you are. The
very busy society woman or actress
or opera einger has a maid who
takes the responsibility of doing
these things for her or she arranges
to spend certain hours every week st
the sc-called beauty parlor, where
she relaxes luxuriounly while skilled
attendants beautify her.
The women who manage to do all
these little'thlnge for themselves are
usually women who are not very.
very busy. There is the woman who
works in an ethos who attends to
such details. but she is home by half-
pest live and her time is much her
own after that. looking after her
face and her hands. her linger nails.
her eyebrows and her hair is a sort
of hobby with her.
Possibly the best thing that the
busy housewife can do to maintain
her good looks is to keep herself in
such good condition generally that
she will not need much applied
beauty culture. Baths are very im-
portantforbodilywsllbelngsndshs
can without dililculty keep up the
good habit of a daily hath no matter
iwhat interruptions she has. It is
especially important for the house.
wife to bathe after hours spent
cleaning or working in the kitchen.
so that the dust and grease and
grime will be thoroughly removed
from the skin.
Exercise is important. but most
housewives get this a-plenty with
their daily tasks. Housework. if. not
so hard andhesvy as to main. will
give adequate exercise for the main-
tenance of good form. providing, of
course. that you do not make the
mistake of over-eating. ,
M Meet Important
Consideration of diet is trust im-
portant for the housewife. who is
so near the larder that she mts
little between meals without really
realizing it.
Sleep is likewise important if you
would retain your good looks. A
short nap after luncheon every day
-—which so many housewives men-
age to take—ls really of enormous
help in this matter of retaining loud
looks. Itglvssawemsuasortcf
mdwindtogoonwithberdally
tasks in the afternoon and climb
the evening without that ‘terrlhly
tagged feeling that she otherwise elm
perlences.
With enough sleep. risht Wee.
proper food and regular bathing the
housewife can manage With for I'll
direct beauty culture than the wo-
man whose diet is wrong. who never
.19.” mm and who does not get
.DW
monomeric
Sift together four cups of poetry
dour. six level teaspoons of baking
powder. and one teaspoon of salt;
work in one-halt dup of shorten-
ing—add one cup of milk. a little
at a time. mixing it in with a
knife. spread in two round cake
tins; bake in a hot oven. Spread
generously with butter. nave
ready sliced and sweetened
es: spread between and on
of cake lasers Cover top with
w ped cream
m WASH WRITE SHOE!
loop flakes are decidedly good ibr
‘olsaning canvas shoes. The way to
go about it is first to clean the
shoes as thoroughly as possible with
a stiff brush. Then to.eover them
with soap flakes. and then to brush
thoroughly with a stiff little brush
dipped in warm water. To let them
stand for five minutes. and then to
scrape off the paste and rinse with
a biush dipped in clear water. rubbed
quickly over the shoes, and dipped
in the water from time to time until
the oes are clean.
e shoes should be dried on good
shoe forms as quickly as possible
without submitting them to sriiildsl
best.
I
WITHPEAM
Stewedl’esrs
Peel and core halved pears and
stick each with a whole clove.
Simmer slowly with a little water
until tender. flweeten to taste and
serve cold.
Compote of Pears
Stew halved pears, flavor the
syrup with almond extract. add
sugar. reduce by “Did boiling.
mmemudsemveryee
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Norwalk Chronicler