Boston Cooking-School cook book

Wipe and remove thin slice from stem end of 6 smooth, medium-sized tomatoes. ‘Take out seeds and pulp and drain off most of the liquid. Sprinkle with salt, invert, let stand 30 minutes or longer. Add an equal quantity of bread crumbs to pulp, season with salt, pepper, and few drops onion juice, and refill tomatoes with mixture. Place in buttered pan, sprinkle with buttered crumbs, and bake 20 minutes in hot oven (400° F.). Two tablespoons each, chopped green pepper and onion may be added to the stuffing. With Mushrooms. Stuff with finely chopped mushrooms, mixed with Thick White Sauce or tomato pulp, seasoned to taste. BAKED STUFFED TOMATOES II 6 tomatoes 2 tablespoons butter ¥ tablespoon finely chopped onion Vy cup soft, stale bread crumbs % cup finely chopped, cooked Salt and pepper chicken or veal or other cooked 1 egg, slightly beaten meat Buttered cracker crumbs Prepare tomatoes as for Baked Stuffed Tomatoes I. Cook onion and butter 5 minutes. Add chopped meat, bread crumbs, pulp from tomatoes, salt, and pepper to taste. Cook 5 minutes, add egg, cook 1 minute, and stuff tomatoes. Place in buttered pan, sprinkle with cracker crumbs, and bake 20 minutes in hot oven (400° F.). CREOLE TOMATOES (STUFFED WITH CRAB MEAT) 6 tomatoes Crab Meat a la King (p. 408) Buttered, coarse bread crumbs Prepare tomatoes as for Baked Stuffed Tomatoes I. Fill with crab meat, sprinkle with crumbs, and bake in hot oven (400° F.) until tomatoes are soft. DELMONICO TOMATOES (STUFFED WITH SWEETBREADS) 8 small tomatoes 1 tablespoon butter 3 green peppers 1 tablespoon Brown Sauce (p. 196) V% onion, finely chopped Sweetbreads, parboiled (p. 320) and cubed 14 teaspoon soda Buttered bread crumbs (p. 30) 8 rounds of bread, sautéed in butter Prepare tomatoes as for Baked Stuffed Tomatoes I. Wipe, remove seeds, and chop peppers. Add onion and soda and cook in butter 5 minutes, stirring constantly. Add Brown Sauce to bind mixture together. Line tomatoes with mixture, having it extend over edge of tomatoes. Fill with sweetbread cubes, cover with crumbs, and bake 12 minutes in hot oven (400° F.). Place on sautéed bread and cover with sauce. MASHED TURNIPS Wash, pare, and slice, dice, or quarter. Cook, uncovered, in boiling, salted water until soft (20 to 60 minutes). Drain, mash, and season with butter, salt, and pepper. : Creamed Turnips. Reheat 3. cups diced, cooked turnip in 1 cup White Sauce (p. 191). TURNIPS EN CASSEROLE 3 cups turnips, cubed or cut 1% teaspoons salt with French vegetable cutter 1% teaspoons sugar YY cup butter Y% cup water or stock Put turnips in baking dish with other ingredients. Cover and bake in moderate oven (350° F.) until soft. TURNIP CROQUETTES 114 cups mashed turnip, thoroughly Salt and pepper drained by wringing in cheesecloth 2 egg yolks, slightly beaten Season turnip with salt and pepper. Add egg yolks, cool, shape in small croquettes, and fry in deep fat. (See Croquettes, p. 396.) VEGETABLES EN CASSEROLE 6 medium-sized potatoes, sliced V4 cup rice, picked over and thin washed 1 small turnip, cubed 1 teaspoon salt 1 cup canned or cooked peas Yg teaspoon pepper 1 cup tomatoes Yg teaspoon allspice 1 onion, sliced 4 cups Brown Stock (p. 144) Put ingredients, except stock, in alternate layers in casserole, pour on stock, cover, and cook 3 hours, or until rice is tender, in slow oven (250° F.). CARROT or TURNIP SOUFFLE Follow recipe for Onion Souffle (p. 473), using carrot or turnip. CURRIED VEGETABLES Y cup peas, cooked or canned Curry Sauce (p. 192) Finely chopped parsley 1 cup potatoes 1 cup carrots ~ 4 cup turnips cooked and cut in fancy shapes Mix vegetables and add sauce. Sprinkle with parsley. MACEDOINE OF VEGETABLES A LA