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Classic
Cook Books
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page 49
To Broil Tomatoes for Breakfast.
Take large round tomatoes, wash and wipe them, and put them on the gridiron over
lively coals--the stem side down; when this is brown, turn them and let them
cook till quite hot through; place them on a hot dish and send them quickly to
table, where each one may season for himself with pepper, salt and butter.
To Bake Tomatoes for Breakfast.
Season them with pepper and salt; flour and bake them in a stove, in a deep
plate with a little butter over them.
Tomatoes sliced with Onions.
Pick the best tomatoes; let them stand a little while in cold water, then peel
and slice them. To about six tomatoes, you may add two red onions, also sliced;
season with pepper, plenty of salt, and a small portion of vinegar.
To put up Tomatoes for Winter.
Gather a quantity of tomatoes, wash, scald, skin and cut them up; season them
highly with pepper and salt, and put them in a large stone jar; set this in the
oven with your bread, and leave it till it is cold; stir them, and set them in
the oven every time you bake for several weeks; when the juice is nearly dried
up, put a piece of white paper over the jar, melt some lard and pour on it. When
you use them, stew them with bread, butter and water.
Baked Egg Plant.
Boil them ten minutes; then cut them in half and take out the seeds, fill them
with a stuffing of crumbs
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Classic
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