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_167 calories_ 1 medium size tomato 2 tbs. rice (uncooked) 1 tsp. butter Dash of pepper and salt Remove the center from the tomato, dust the inside with salt and a very little pepper and set aside. Boil the rice, when about half done (10 minutes) add the tomato pulp, from center of tomato. Cook 10 minutes longer, drain the water from the rice, add the butter, salt, and a little pepper. Fill the center of tomato with rice. Set the tomato upon a greased paper and bake in a moderate oven for 20 minutes. BROILED TOMATOES _353 calories_ Slice 1 tomato in three or four slices 1 tbs. butter 1 slice of bread (round preferred) 1/4 cup of cracker crumbs Salt and pepper Heat broiler or frying pan very hot, grease lightly; season crumbs with salt and pepper; dip slices of tomato in cracker crumbs, covering both sides well, and place upon the broiler; when one side is browned, turn over carefully, to prevent breaking, and allow the other side to brown. Lift the broiler to the lower half of the oven and let the tomatoes cook gently for 10 minutes. Place bits of butter upon each slice, then arrange these on the buttered toast. STEWED TOMATOES ON TOAST _171 calories_ 1/2 cup canned tomatoes 1/2 cup water 1 slice bread 2 tsp. butter 1/4 tsp. salt Pour tomatoes and water in a saucepan and allow to cook slowly for 20 minutes, add salt and a dash of pepper. Toast and butter the bread, pour the cooked tomatoes over it and serve at once. FRENCH DRESSING _131 calories_ 1 tbs. oil 1/3 tbs. vinegar, or lemon juice Dash of pepper and salt Have all ingredients cold; mix salt and pepper together; stir in the oil, add vinegar or lemon juice slowly, beating briskly to form an emulsion; use immediately or ingredients will separate. Use as little salt as possible in nephritic conditions. MAYONNAISE DRESSING _2109 calories_ 1 egg (yolk only) 2 tbs. lemon juice (or vinegar) 1/2 tsp. salt 1/2 tsp. mustard (dry) Dash red pepper 1 cup olive oil Method of Mixture: Mix dry ingredients with yolk of egg thoroughly; add all the acid (use Dover beater). Now add, one teaspoonful at a time, the olive oil; beat continually until the mixture thickens (after 8 teaspoons of oil have been added). Put in oil by tablespoonfuls until all is incorporated. This method shortens the time of making at least one-half, and the dressing rarely curdles as it often
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