European and American cuisine

Canned Tomatoes, Stewed.— Open a can of tomatoes, pour them into a saucepan, add 1 teaspoonful salt, 1/4 teaspoonful pepper, Ys tablespoonful butter, and 1 tablespoonful sugar, cook 15 minutes ; if too thin mix 1 teaspoonful cornstarch with a little cold water, add it to the tomatoes, cook 5 minutes ; then serve. Tomato Toast. — Toast 8 small slices of bread, butter them on one side, lay the toast on a hot dish with the buttered side up. Stew a can of tomatoes as in foregoing recipe (omitting the cornstarch) ; pour the tomatoes over the toast, and serve. Another way is to lay on each piece of toast a thin slice of broiled or fried bacon, and pour the tomatoes over it. «r Tomato Salad. — See my book Desserts and Salads, recipe 883. Stuffed Green Peppers. — Pat 6 fresh green peppers in hot fat to remain 2 minutes ; take them from the fat, remove the skin, cut a round piece off the bottom, remove the inside, and fill with the following forcemeat : Place a small saucepan with Ys ounce butter over the fire, add 2 tablespoonfuls fine-chopped onion, cook 3 minutes ; then add 4 ounces sausage meat or fine-chopped veal, 2 tablespoonfuls fine-chopped mushrooms, 1 fine-chopped tomato, season with pepper and salt, stir and cook 3 minutes ; remove from the fire ; add 3 tablespoonfuls fresh-grated bread crumbs and 1 tablespoonful milk ; fill the peppers with this preparation, place in a VEGETABLES. 475 buttered pan, the stuffed side downward ; cover with buttered paper, and bake till done — about 20 minutes. Serve with Madeira, Golbert, or truffle sauce. ASPARAGUS. Asparagus with Melted Butter. — Peel and wash 1 or 2 fine fresh bunches of asparagus ; tie each bunch into 3 bundles, the heads all one way, the ends cut off evenly. Place the asparagus in a saucepan, cover with boiling water, cook 25 minutes ; then add to each bunch 1 teaspoonful salt ; draw the saucepan to side of stove, let simmer 5 minutes. Lift out and drain ; arrange them nicely on a hot dish, pour over some melted butter, allowing 2 ounces for each bunch. Asparagus k PAmfiricaine.— Prepare 2 bunches of asparagus as in foregoing recipe ; toast and butter 6 small slices of bread ; place the toast on a hot dish, pour 1 tablespoonful asparagus water over each piece ; lay the asparagus over the toast, pour over 4 ounces melted butter, then serve. Asparagus & PAllemande. — Boil 1 bunch of asparagus as in foregoing recipe; 10 minutes before serving mix 1 tablespoonful flour with Yj gill of cold water, add the yolks of 2 eggs, stir for a few minutes ; then add gradually ly, cupful asparagus water while stirring constantly over the fire till nearly boiling ; add in small portions 2 ounces butter, stir until the butter is well mingled with the sauce ; then add 1 gill of rich sweet cream or 1 tablespoonful unsweetened condensed milk. Arrange the asparagus on a hot dish, and serve the sauce in a sauce bowl. Asparagus HoUandaise. — Boil 2 bunches of asparagus as in former recipe ; place in a saucepan 1 tablespoonful butter and 1 fine-chopped onion ; add 6 whole peppers and Vs hay leaf, cook 5 minutes without browning ; add 1 heaping tablespoonful fiour, stir and cook 3 minutes ; then add 1 pint of ohicken or veal broth ; season with 1 even teaspoonful salt, Vt teaspoonful nutmeg, cook 5