|
Classic
Cook Books
< last page | next page >
page 87
in, and stuff the tomatoes. Bake them for half an hour, pour some brown sauce or
gravy over them and serve.
TOMATOES TO BROIL
Take ripe, red tomatoes, place them on the gridiron, broil, and turn until done
through; then serve them whole, so that they can be seasoned at the table.
STEWED TOMATOES, WITH OR WITHOUT SUGAR
Pour boiling water over six or eight large, ripe tomatoes, let them remain in it
a few minutes to scald the skins, then take them out and skin them. Chop them up
and put them to stew with a little salt, pepper, and a small piece of butter;
then add a spoonful of rolled cracker or toasted bread, and a tablespoonful of
sugar, if liked; if not, omit the sugar, and let them stew gently, for half an
hour longer.
TO COOK SPINACH
Wash in two or three waters, as the grit adheres very closely to spinach; when
well washed, boil it one half hour in clear water; add a little soda, if it does
not look a nice green. When soft, drain it well and chop very fine--it cannot be
too fine; add butter, salt if needed, and pepper to taste; garnish with
hard-boiled eggs cut in fancy shapes; or, in early spring, it is nice to poach
two or three eggs, and lay on the freshly cooked spinach.
ASPARAGUS ON TOAST
The fresher this vegetable is the better; and in picking and washing it, all
stalks not crisp and tender should be thrown aside. Cut off nearly all the horny
< last page | next page >
Classic
Cook Books
|
