enough to barely cook them; add a tablespoonful of butter, season with
salt and pepper✪ Stewed Parsnips, then cover closely. Stew them until the water has cooked
away, watching carefully and stirring often to prevent burning, until they
are soft. When they are done they will be of a creamy light straw color
and deliciously sweet, retaining all the goodness of the vegetable.
PARSNIP FRITTERS.
Boil four or five parsnips; when teniier take off the skin and mash them
fine; add to them a teaspoonful of wheat fiour and a beaten egg; put a
tablespoonful of lard or beef drippings in a frying pan over the fire, add to
it a saltspoonful of salt✪ Parsnip Fritters; when boiling hot put in the parsnips; make it in
small cakes with a spoon; when one side is a delicate brown turn the other;
when both are done take them on a dish, put a very little of the fat in
which they were fried over and serve hot. These resemble very nearly the
taste of the salsify or oyster plant, and will generally be preferred.
CREAMED PARSNIPS.
Boil tender, scrape and slice lengthwise. Put over the fire with two
tablespoonfuls of butter, pepper and salt and a little minced parsley.
Shake until 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✪ Creamed Parsnips. 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 saucepan. 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✪ Stewed 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.
VEGETABLES,
195
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 little white sugar✪ Scalloped Tomatoes.
Then repeat with another layer of crumbs, another of tomato and season-
ing 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. ✪ Stuffed Baked Tomatoes
Page 129 · 7 recipe records on this page
Presented as published in 1887. 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
enough to barely cook them; add a tablespoonful of butter, season with salt and pepper, then cover closely. Stew them until the water has cooked away, watching carefully and stirring often to prevent burning, until they are soft. When they are done they will be of a creamy light straw color and deliciously sweet, retaining all the goodness of the vegetable.
PARSNIP FRITTERS.
Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat fiour and a beaten egg; put a tablespoonful of lard or beef drippings in a frying pan over the fire, add to it a saltspoonful of salt; when boiling hot put in the parsnips; make it in small cakes with a spoon; when one side is a delicate brown turn the other; when both are done take them on a dish, put a very little of the fat in which they were fried over and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred.
CREAMED PARSNIPS.
Boil tender, scrape and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper and salt and a little minced parsley. Shake until 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 saucepan. 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 little 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.
Records on this page
Parsnips, BoiledStewed ParsnipsParsnip FrittersCreamed ParsnipsStewed TomatoesScalloped TomatoesStuffed Baked Tomatoes