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page 181
the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of
cream or milk, in which has been stirred a quarter of a spoonful of flour. Boil
once, and pour over the parsnips.
STEWED TOMATOES.
Pour boiling water over a dozen sound ripe tomatoes; let them remain for a few
moments; then peel off the skins, slice them, and put them over the fire in a
well-lined tin or granite ware sauce-pan. Stew them about twenty minutes, then
add a tablespoonful of butter, salt and pepper to taste; let them stew fifteen
minutes longer; and serve hot. Some prefer to thicken tomatoes with a little
grated bread, adding a teaspoonful of sugar; and others who like the flavor of
onion chop up one and add while stewing; then again some add as much green corn
as there are tomatoes.
TO PEEL TOMATOES.
Put the tomatoes into a frying-basket, and plunge them into hot water for three
or four minutes. Drain and peel. Another way is to place them in a flat
baking-tin and set them in a hot oven about five minutes; this loosens the skins
so that they readily slip off.
SCALLOPED TOMATOES.
Butter the sides and bottom of a pudding-dish. Put a layer of bread-crumbs in
the bottom; on them put a layer of sliced tomatoes; sprinkle with salt, pepper
and some bits of butter, and a very litte white sugar. Then repeat with another
layer of crumbs, another of tomato, and seasoning until full, having the top
layer of slices of tomato, with bits of butter on each. Bake covered until well
cooked through; remove the cover and brown quickly.
STUFFED BAKED TOMATOES.
From the blossom-end of a dozen tomatoes--smooth, ripe and solid--cut a thin
slice, and with a small spoon scoop out the pulp without breaking the rind
surrounding it; chop a small head of cabbage and a good-sized onion finely, and
mix with them fine bread-crumbs and the pulp; season with pepper, salt and
sugar, and add a cup of sweet cream; when all is well mixed, fill the tomato
shells, replace the slices, and place the tomatoes in a buttered baking dish,
cut ends up, and put in the pan just enough water to keep from buring; drop a
small lump of butter on each tomato, and bake half an hour or so, till well
done; place another bit of butter on each, and serve in same dish. Very fine.
Another stuffing which is considered quite fine. Cut a slice from the stem
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