2 cupfuls sliced onions 2 cupfuls tomatoes 1 tablespoonful fat Salt and pepper 1 cupful bread crumbs
Parboil the onions for 15 minutes; drain. [Footnote 18: When the water is drained from the onions, there is a loss of nutriment. In cooking onions, however, we usually consider it advisable to lose some food value for the sake of flavor. See "Nutriment versus Flavor".] Into a greased baking-dish put a layer of tomatoes, then one of onions, and sprinkle with salt and pepper. Repeat until all the vegetables are added.
Mix the bread crumbs and fat as directed for Stuffed Tomatoes. Sprinkle these crumbs on top of the vegetables. Bake in a moderate oven (400 degrees F.) for 30 minutes or until the onions are tender. Serve hot.
BROILED TOMATOES
Wash and cut tomatoes in halves, crosswise; do not peel them. Place them (with cut surface up) in a "frying" pan (without fat). Cook on top of the range or in the oven at a low temperature for about 30 minutes, or until the tomatoes are soft, but not broken. Add a bit of butter to each half of tomato and season with salt and pepper. Serve at once.
QUESTIONS
Since sugar is manufactured from beets, the latter must contain considerable sugar. From this fact and the results of Experiment 11, explain why beets must not be pared or cut in pieces before cooking.
State another reason why beets should not be pared or cut into pieces before cooking. Also give the reason for leaving a portion of the stem on beets during cooking.
Explain why only one beet should be tested for sufficient cooking, and why it should be tested with a knitting needle or wire skewer rather than with a fork.
What is the price of beets per pound? How many beets in a pound?