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Classic
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page 182
of each and scoop out the soft pulp. Mince one small onion and fry it slightly;
add a gill of hot water, the tomato pulp, and two ounces of cold veal or chicken
chopped fine, simmer slowly, and season with salt and pepper. Stir into the pan
cracker-dust or bread-crumbs enough to absorb the moisture; take off from the
fire and let it cool; stuff the tomatoes with this mass, sprinkle dry crumbs
over the top; add a small piece of butter to the top of each and bake until
slightly browned on top.
BAKED TOMATOES, (Plain.)
Peel and slice quarter of an inch thick; place in layers in a pudding dish,
seasoning each layer with salt, pepper, butter, and a very little white sugar.
Cover with a lid or large plate, and bake half an hour. Remove the lid and brown
for fifteen minutes. Just before taking from the oven, pour over the top three
or four tablespoonfuls of whipped cream with melted butter.
TO PREPARE TOMATOES, (Raw.)
Carefully remove the peelings. Only perfectly ripe tomatoes should ever be eaten
raw, and if ripe the skins easily peel off. Scalding injures the flavor. Slice
thin, and sprinkle generously with salt, more sparingly with black pepper, and
to a dish holding one quart, add a light tablespoonful of sugar to give a
piquant zest to the whole. Lastly, add a gill of best cider vinegar; although,
if you would have a dish yet better suited to please an epicurean palate, you
may add a teaspoonful of made mustard and two tablespoonfuls of rich sweet
cream.
FRIED AND BROILED TOMATOES.
Cut firm, large, ripe tomatoes into thick slices, rather more than a quarter of
an inch thick. Season with salt and pepper, dredge well with flour, or roll in
egg and crumbs, and fry them brown on both sides evenly, in hot butter and lard
mixed. Or, prepare them the same as for frying, broiling on a well-greased
gridiron, seasoning afterward the same as beefsteak. A good accompaniment to
steak. Or, having prepared the following sauce, a pint of milk, a tablespoonful
of flour and one beaten egg, salt, pepper and a very little mace; cream an ounce
of butter, whisk into it the milk and let it simmer until it thickens; pour the
sauce on a hot side-dish and arrange the tomatoes in the centre.
SCRAMBLED TOMATOES.
Remove the skins from a dozen tomatoes; cut them up in a sauce-pan; add a little
butter, pepper and salt; when sufficiently boiled, beat up five or six eggs,
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