be oiled. Put a bit of fat on a small piece of clean paper. Then rub the
heated pan or dish with the paper. This is a most satisfactory method
because little fat is required and the utensils used for oiling do not
have to be cleaned. Often a spoon or cup that has contained fat may be
wiped with a piece of paper and the latter used for greasing a pan. It is
well for a housekeeper to have a boxful of pieces of paper in the kitchen
for this purpose. Some authorities consider a pastry brush a satisfactory
means of applying melted butter for oiling. Much fat, however, clings to
the bristles of the brush and the brush needs frequent and careful
cleaning.

Butter, oleomargarine, lard, vegetable fats, or oils may be used for
oiling pans or baking-dishes.

QUESTIONS

In stuffed tomatoes, note that the seasonings are added to the crumbs
before they are buttered. Why?

Why test the tomatoes with a knitting needle or skewer rather than with a
fork?

What kind of baking-pan--tin, granite, or earthenware--is best to use for
Stuffed or Scalloped Tomatoes? Why? (See _Suggestions for Cooking
Fruits_, p.65)

Are tomatoes sold by weight or by measure, _i.e._ by the pound or
peck?

What is the price of tomatoes per pound or peck?