|
Classic
Cook Books
< last page | next page >
page 297
season with pepper, salt and a little butter, boil two eggs hard and slice over
the top; serve hot.--Mrs. E. L. Fay, Washington Heights, New York City.
BAKED TOMATOES.
Cut a thin slice from blossom side of twelve solid, smooth, ripe tomatoes, with
a tea-spoon remove pulp without breaking shell; take a small, solid head of
cabbage and one onion, chop fine, add bread-crumbs rubbed fine, and pulp of
tomatoes, season with pepper, salt and sugar, add a tea-cup good sweet cream,
mix well together, fill tomatoes, put the slice back in its place, lay them stem
end down in a buttered pie-pan with just enough water to keep from burning, and
bake half an hour. They make a handsome dish for a dinner table.--Mrs. S.
Watson, Upper Sandusky.
ESCALOPED TOMATOES.
Put in a buttered baking-dish a layer of bread or cracker-crumbs seasoned with
bits of butter, then a layer of sliced tomatoes seasoned with pepper, salt and
sugar if desired, then a layer of crumbs, and so on till dish is full, finishing
with the crumbs. Bake from three-quarters of an hour to an hour.
FRIED TOMATOES.
Peel tomatoes and cut crosswise in large slices, salt and pepper, dip each slice
into wheat flour, then into beaten egg, and fry at once in hot lard; serve hot.
A cup of milk is sometimes, thickened with a little flour and butter, boiled and
poured over them.--Estelle Woods Wilcox.
MOTHER'S SLICED TOMATOES.
Prepare half an hour before dinner, scald a few at a time in boiling water,
peel, slice, and sprinkle with salt and pepper, set away in a cool place, or lay
a piece of ice on them. Serve as a relish for dinner in their own liquor, when
vinegar and sugar may be added if desired.
STEWED TOMATOES.
Scald by pouring water over them, peel, slice and cut out all defective parts;
place a lump of butter in a hot skillet, put in tomatoes, season with salt and
pepper, keep up a brisk fire, and cook as rapidly as possible, stirring with a
spoon or chopping up
< last page | next page >
Classic
Cook Books
|
