Classic Cook Books
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page 469
and, just before serving, stir them rapidly to the tomatoes; let them remain a
minute and serve in a small tureen or covered dish. This is a fine accompaniment
to all kinds of baked or roast meats. Tomatoes are best when cooked for a long
while.
9. Baked Tomatoes. Peel and mince enough to fill a quart dish; season them with
sugar, mace, pepper, salt and a little minced onion. Put a layer of bread crumbs
upon the bottom of the dish, then a layer of tomatoes, a little butter, another
of bread crumbs, until the dish is full; bread crumbs must be strewn thickly
over the top; lay over bits of butter. Bake in a moderate oven for 2 hours.
10. Parsnip Fritters. Boil enough parsnips to make 2 tumblerfuls when mashed and
rubbed through the colander, season with salt and pepper, add 1 well-beaten egg
and flour enough to hold it together (1/2 teacupful will be sufficient), fry in
thick cakes. Serve as fast as they are fried.
11. Baked Egg-Plants. Prepare several fine, large, unblemished egg-plants by
scooping out the inside or pulp with a spoon, leaving the rind standing. To do
this you must cut off very nicely and evenly a round piece from the top,
(afterwards to be tied on again). Make a sufficient quantity of forcemeat or
stuffing of soaked bread pressed and dried slightly, fresh butter, minced sweet
majoram leaves, a little pepper and salt, some powdered mace and the yellow rind
of a lemon grated off very fine. Mix all these with the pulp or inside of the
egg-plant. When thoroughly mixed stuff with it the rind or outside into a
perfectly round shape, and with a thread tie on the top piece which was cut off.
Put the egg-plants into a dish, the bottom covered with thin slices of cold ham.
Bake them for an hour or more, and then send them to the table whole, with the
slices of ham laid round on the dish. Remove the strings.
12. Old Fashioned Boiled Dinner. Take 4 pounds of corned beef and soak it in
cold water then put it on to boil in fresh cold water; skim carefully, then let
it simmer until tender, but not until it falls to pieces.
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Classic Cook Books
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