Mode. — Cut the tomatoes in half and place in a sauce-
pan with a little pepper and salt, and boil for twenty
minutes, keeping the saucepan tightly closed all the time ;
shake it occasionally to keep it from burning.
375— STUFFED TOMATOES.
6 large tomatoes Butter
i an onion Pepper and salt✪ Stuffed Tomatoes
j- lb. minced beef.
Mode. — Get nice large tomatoes and scoop out the
inside, being careful not to break the skin ; mince some
cold beef and a piece of onion with it ; season with pepper
and salt ; stu:ff the tomatoes with this ; put a piece of
butter on the top of each tomato ; place in a baking tin
for three-quarters of an hour in a moderate oven.
The tomato that you have taken out of the centre you
can use either for sauce, soup, souffle or savoury.
376— TOMATO SOUFFLE.
4 tomatoes Butter
Yolk of 1 egg Cayenne
Whites of 2 eggs Salt to taste✪ Tomato Souffle
Mode. — Pour boiling water over the tomatoes so that
you can peel them easily ; put them into a sieve and rub
through as much as you can, then beat this up with the
yolk of one egg ; cayenne and salt to taste ; then beat up
the whites to a stiff froth, and mix all well together. If
you have souffle cases fill each and sprinkle over them
some breadcrumbs ; put a piece of butter on top of each
and bake for twenty minutes.
A little minced ham or tongue is very nice mixed
with this.
Vegetables.
377~TO BOIL GREEN PEAS.
Peas Boiling water
Salt Mint
1 tablespoonful of sugar✪ To Boil Green Peas.
Mode. — Have the water boiling, put in a sprig of
mint, a teaspoonful of salt and the sugar ; to every pint of
peas add a pinch of carbonate of soda ; allow them to boil
for twenty minutes. Do not cover the saucepan after you
have put the peas in.
378— FEENCH BEANS.
French beans Salt
Boiling water✪ French Beans.
Great care must be taken in cutting and stringing
French beans ; no matter how young they are, there is
sure to be a certain amount of string on them ; I find the
best way is to cut (with a very sharp knife) off the tops
and right down the sides, then you can be sure all the
string is off ; then cut the beans in as small pieces as you
may require.
Mode. — Have the water boiling, and to each pint of
water add a teaspoonful of salt and a pinch of carbonate
of soda ; put in the beans and allow them to boil for
twenty minutes. Serve very hot.
379_BAKED PAWPAW.
1 pawpaw Dripping
Salt and pepper✪ Baked Pawpaw.
Mode. — The pawpaw can be used as a vegetable as
well as a fruit. Get a pawpaw that is just turning ripe,
cut it into quarters, then cut each quarter again, but do
not peel it ; put it into a baking tin, sprinkle well with
salt and pepper ; put some dripping in the tin ; bake in a
very hot oven for twenty minures.
Vegetables.
380— BOILED PAWPAW.
Mode, — Get some green pawpaws, put them into a
saucepan of boiling water without either peeling or cutting
them at all ; put about a tablespoonf ul of salt in the water
and boil them for half an hour or until tender ; place
them in a dish, cut them in half and put a large piece of
butter in each piece, sprinkle with pepper✪ Boiled Pawpaw and salt and
serve very hot.
381— PAWPAW PIE.
Pawpaw 1 lemon (the juice)
1 apple Cloves
1 tablespoonful of sugar✪ Pawpaw Pie.
Page 64 · 8 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mode. — Cut the tomatoes in half and place in a saucepan with a little pepper and salt, and boil for twenty minutes, keeping the saucepan tightly closed all the time ; shake it occasionally to keep it from burning.
375— STUFFED TOMATOES.
6 large tomatoes Butter i an onion Pepper and salt
j- lb. minced beef.
Mode. — Get nice large tomatoes and scoop out the inside, being careful not to break the skin ; mince some cold beef and a piece of onion with it ; season with pepper and salt ; stuff the tomatoes with this ; put a piece of butter on the top of each tomato ; place in a baking tin for three-quarters of an hour in a moderate oven.
The tomato that you have taken out of the centre you can use either for sauce, soup, souffle or savoury.
376— TOMATO SOUFFLE.
4 tomatoes Butter Yolk of 1 egg Cayenne Whites of 2 eggs Salt to taste
Mode. — Pour boiling water over the tomatoes so that you can peel them easily ; put them into a sieve and rub through as much as you can, then beat this up with the yolk of one egg ; cayenne and salt to taste ; then beat up the whites to a stiff froth, and mix all well together. If you have souffle cases fill each and sprinkle over them some breadcrumbs ; put a piece of butter on top of each and bake for twenty minutes.
A little minced ham or tongue is very nice mixed with this.
Vegetables.
377~TO BOIL GREEN PEAS.
Peas Boiling water
Salt Mint
1 tablespoonful of sugar.
Mode. — Have the water boiling, put in a sprig of mint, a teaspoonful of salt and the sugar ; to every pint of peas add a pinch of carbonate of soda ; allow them to boil for twenty minutes. Do not cover the saucepan after you have put the peas in.
378— FEENCH BEANS.
French beans Salt Boiling water.
Great care must be taken in cutting and stringing French beans ; no matter how young they are, there is sure to be a certain amount of string on them ; I find the best way is to cut (with a very sharp knife) off the tops and right down the sides, then you can be sure all the string is off ; then cut the beans in as small pieces as you may require.
Mode. — Have the water boiling, and to each pint of water add a teaspoonful of salt and a pinch of carbonate of soda ; put in the beans and allow them to boil for twenty minutes. Serve very hot.
379_BAKED PAWPAW.
1 pawpaw Dripping Salt and pepper.
Mode. — The pawpaw can be used as a vegetable as well as a fruit. Get a pawpaw that is just turning ripe, cut it into quarters, then cut each quarter again, but do not peel it ; put it into a baking tin, sprinkle well with salt and pepper ; put some dripping in the tin ; bake in a very hot oven for twenty minures.
Vegetables.
380— BOILED PAWPAW. Mode, — Get some green pawpaws, put them into a saucepan of boiling water without either peeling or cutting them at all ; put about a tablespoonf ul of salt in the water and boil them for half an hour or until tender ; place them in a dish, cut them in half and put a large piece of butter in each piece, sprinkle with pepper and salt and serve very hot.
381— PAWPAW PIE.
Pawpaw 1 lemon (the juice)
1 apple Cloves
1 tablespoonful of sugar.
Records on this page
Stuffed TomatoesTomato SouffleTo Boil Green PeasFrench BeansBaked PawpawBaked PawpawBoiled PawpawPawpaw Pie