Tomatos
Tomato Sauce. Take a pint of the purée of tomatos, either out of a tin or made from fresh tomatos, and put them in a stewpan with pepper, salt, a good pinch of sugar, a quarter of a pint of Mirepoix, a pint of gravy or broth, an ounce of flour, and one of butter. Let them simmer for three-quarters of an hour, then pass all through a sieve.
Tomato Soup-is tomato sauce with three pints of gravy or broth in it instead of one. Add at the last some rice.
Roast Tomatos.-Roast them well in a Dutch oven, and turn them often. Or bake them in a casserole, the bottom of which has been buttered. They ought to be ready in from ten to fifteen minutes, and to be served with roast mutton, or mutton chops and cutlets.
Stuffed Tomatos. - Choose six or seven large and wellshaped ones; cut open the tops and scoop out the insides carefully. Pass the pulp through a sieve to get rid of the pips, and mix with it about two ounces of butter (the French say oil), a chopped shalot, a chopped clove of Toss garlic, pepper and salt. Cook it for ten or fifteen minutes; then stir into it a small cupful of breadcrumbs which have soaked in broth, and the yolks of two eggs. When this is cold, fill the tomato skins with it, shake some fine bread raspings over them, and bake them briskly for ten or twelve minutes.
Tomato Salad.-Divide the tomatos horizontally, and squeeze out the pips. Then cut up the halves and mix them with a cruet sauce. For the tomato salad a dash of mustard is not a bad addition, but the tomatos being juicy in themselves, require less than the usual quantity of oil and vinegar. For garniture, some chopped spring onions or chives. One or two tomatos, cut up as above described, make an excellent addition to a salad of cos-lettuce. Toss. This is the English for Sauter, which see. To toss is to fry very lightly; and the tossing is necessary in order both to equalise the heat and to keep it down. Frying proper on a steady fire evolves a roasting heat. Tossing is, so to speak, opposed to frying. It is to fry and not to fry. It is an attempt to produce some of the effects of frying, and not the others. It is to fry without producing the brittle surface of frying.