Take fine large ripe tomatoes, cut out the blossom end, and
scoop out the insides as clean as you can without breaking the
skins, chop this fine, add to it equal parts of cold roast beef,
mutton or chicken, cut as fine as possible with a chopper, and as
much green com as meat, cut raw from the cob, mix all together
and add a few bread crumbs✪ Baked Tomatoes made very fine, season with pepper
and salt, and a very little piece of onion chopped fine ; fill the
tomato skins with this mixture, put a piece of butter as large as
a nutmeg on the top of each one, and place them side by side in
a buttered baking-dish large enough to hold them without put-
ting them oyer one another; bake them nearly an hour in a good
oyen.
* Stewed Tomatoes.
Poor boiling water oyer the tomatoes to loosen the skins, let
them lie in it for a few minutes, peel them, cut out the green
core, and squeeze a little of the juice from them, cut them up,
and put them in a shallow uncoyered yessel, season them with
pepper, salt, a teaspoon heaping full of sugar, and set them oyer
a brisk fire ; cook tiiem twenty minutes or half an hour, stirring
142 COOKER T FROM EXPERIENCE.
tk«m fteqaently. When tbey are cooked, add a tableapoonfml
ef butter witb balf as muob floor rubbed in it, simoLer one
mijiute longer and serve. Tbey are very nice tbickened with
gniled bread crumbs instead of flour.
* Succotash.
Shell a quart of Lima or string beans (the last, after the poda
are too old for the table), put them in a stew-pan with twe
quarts of cold water, and cook them an hour or until they ate
tender, allowing the water to boil away until there is very little
on them ; cut the corn from two dozen ears, scrape the cob dowft
with the back of a knife, add all to the beans, with pepper, sak,
and a teacup of cream, simmer gently for twenty minutes, stir-
ring frequently to prevent burning; then add butter the siie of
an egg, stir it well in and serve.
* Brown Onion Sauce.
Peel and slice the onions, melt in a pan a quarter of a pound
of butter for a quarter of a peck of onions (it is not worth while
to do less than this quantity as they shrink very much in cook-
isg), put the onions in with the butter, season with plenty of
pepper and salt, and set them a little back where they will cook
•lowly, cover them, and cook for two hours. When done, they
will be a fine, rather light brown all through; dust in a vecy
little flour, give a boil up, and serve with roast ducks or game;
stir' them frequently whilst they are eboking, and watch then
that they are not on too hot a range or they will bum.
* Brown Freneh Beans.
Put a pint of beans in cold water ever night, wash them well
before putting them to soak, and in the morning put thMn im a
iamee-pan or pot in the water they were soaked in, and cook them
dlewly four or five hours, with a little salt in the water; let the
water all boil off them towards the last, they will then have a
rich sauce around them, and must not be drained ; turn then
la a vegetable-dish with butter the size of an tgg^ and a little
salt : cover and serve. Good with roast mutton or poultry
VEGETABLES. 148
* To boU Bice.
Wash the noe in seyeral waters, put it on the fire is bciling
mter with a little salt, let it boil ten minutes escacfi^, stirring il
tmet^ then drain off the water, put the lid closely on the yessel,
set a litUe on one side, and let it steam for exactly ten minutes
more, then turn out and serve. Bice that is boiled in this way
is perfectly tender, dry, and every grain separate. A cofiidecup
if rice will fill a small vegetable dish when cooked.
* Asparagus. ✪ Stewed Tomatoes
Page 67 · 7 recipe records on this page
Presented as published in 1905. 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
Take fine large ripe tomatoes, cut out the blossom end, and scoop out the insides as clean as you can without breaking the skins, chop this fine, add to it equal parts of cold roast beef, mutton or chicken, cut as fine as possible with a chopper, and as much green com as meat, cut raw from the cob, mix all together and add a few bread crumbs made very fine, season with pepper and salt, and a very little piece of onion chopped fine ; fill the tomato skins with this mixture, put a piece of butter as large as a nutmeg on the top of each one, and place them side by side in a buttered baking-dish large enough to hold them without putting them oyer one another; bake them nearly an hour in a good oyen.
* Stewed Tomatoes.
Pour boiling water over the tomatoes to loosen the skins, let them lie in it for a few minutes, peel them, cut out the green core, and squeeze a little of the juice from them, cut them up, and put them in a shallow uncovered vessel, season them with pepper, salt, a teaspoon heaping full of sugar, and set them oyer a brisk fire ; cook them twenty minutes or half an hour, stirring
them frequently. When they are cooked, add a tablespoonful of butter witb half as much flour rubbed in it, simmer one minute longer and serve. Tbey are very nice tbickened with grated bread crumbs instead of flour.
* Succotash.
Shell a quart of Lima or string beans (the last, after the pods are too old for the table), put them in a stew-pan with twe quarts of cold water, and cook them an hour or until they are tender, allowing the water to boil away until there is very little on them ; cut the corn from two dozen ears, scrape the cob down with the back of a knife, add all to the beans, with pepper, salt, and a teacup of cream, simmer gently for twenty minutes, stirring frequently to prevent burning; then add butter the size of an egg, stir it well in and serve.
* Brown Onion Sauce.
Peel and slice the onions, melt in a pan a quarter of a pound of butter for a quarter of a peck of onions (it is not worth while to do less than this quantity as they shrink very much in cooking), put the onions in with the butter, season with plenty of pepper and salt, and set them a little back where they will cook slowly, cover them, and cook for two hours. When done, they will be a fine, rather light brown all through; dust in a vecy little flour, give a boil up, and serve with roast ducks or game; stir' them frequently whilst they are cooking, and watch them that they are not on too hot a range or they will bum.
* Brown Freneh Beans.
Put a pint of beans in cold water over night, wash them well before putting them to soak, and in the morning put them in a sauce-pan or pot in the water they were soaked in, and cook them slowly four or five hours, with a little salt in the water; let the water all boil off them towards the last, they will then have a rich sauce around them, and must not be drained ; turn them in a vegetable-dish with butter the size of an egg, and a little salt : cover and serve. Good with roast mutton or poultry
* To boU Bice.
Wash the rice in several waters, put it on the fire in boiling water with a little salt, let it boil ten minutes exactly, stirring it gently then drain off the water, put the lid closely on the vessel, set it a little on one side, and let it steam for exactly ten minutes more, then turn out and serve. Bice that is boiled in this way is perfectly tender, dry, and every grain separate. A coffeecup of rice will fill a small vegetable dish when cooked.
* Asparagus.
Records on this page
Baked TomatoesStuffed TomatoesStewed TomatoesSuccotashBrown Onion SauceBrown French BeansAsparagus