There was once a discussion in a well-known hostelry, as to whether the
Tomato
was a fruit or a vegetable. Eventually the head-waiter was invited to solve the great question. He did so on the spot.
“Tumarter, sir? Tumarter’s a hextra.”
And as a “hextra” it has never since that period ceased to be regarded. A native of South America, the plant was introduced into Europe by the Spaniards, late in the sixteenth century, and the English got it in 1596. Still until a quarter of a century ago the tomato has not been largely cultivated, save by the market gardener; in fact in private gardens it was conspicuous by its absence. Those who eat it do not invariably succumb to cancer; and the dyspeptic should always keep it on the premises. As the tomato is also known as the “love-apple,” a great point was missed by our old friend Sergeant Buzfuz, in the celebrated Bardell v. Pickwick trial, when referring to the postscript, “chops, and tomato sauce.” Possibly Charles Dickens was not an authority on veget—— I beg pardon, “hextras.”
Here is a French recipe for
Tomate au Gratin:
Cut open the tops and scoop out the pulp. Pass it through a sieve, to clear away the pips, and mix with it either a modicum of butter, or oil, some chopped shalot and garlic, with pepper and salt. Simmer the mixture for a quarter of an hour, then stir in some bread-crumbs, previously soaked in broth, and some yolks of egg. When cold, fill the tomato skins with the mixture, shake some fine bread raspings over each, and bake in quick oven for ten or twelve minutes.
The