Cut tender, juicy corn from its cobs till you have a quart
of the" cut corn. Cover the corn and set it away. Break in
small pieces the cobs of the corn and put them to boil with a
pint of beans. After the flavor is extracted from the cobs,
take them out and let the beans cook till done. Then add the
quart of corn you set aside and at the same time add salt,
pepper, and cream✪ Succotash to your tasto. The water in which the cobs
and beans boil should not be plentif ul when the corn is added ;
it should be allowed to boil away so there is little liquid in the
dish except the cream. Butter and milk may be used instead
of cream.
VSQETABLE8 AND FARINACE0U8 FOODS 267
Broiled Tomatoes
Pour boiling water over as many good-sized ripe tomatoes
as you desire. Remove the skins, cut them in two — across,
not lengthwi$e. Season with salt and baste with a little oil✪ Broiled Tomatoes.
Put them on a doublé broiler and broil over a slow fire. Baste
them often with oliye oil. When done, serre on a hot dish.
Fried Tomatoes
Pour boiling water over some large, ripe tomatoes. Remove
the skins and place where they wiU become cold and finn. Do
not let them stand too long. Have at band a kettle of boiling
fat. Slice the tomatoes, season with salt and pepper, dip in
beaten egg, then in bread crumbs✪ Fried Tomatoes, again in egg and bread
crumbs, arrange in a frying basket, and plunge it in the hot
fat. In a minute or two they should be a light brown and suf -
ficiently cooked. Drain on brown paper and serve very hot.
Btoffed Tomatcee
Wipe clean and remove a thin slice f rom the stem end of
six smooth, ripe tomatoes. Take out the seeds and pulp, being
careful not to break the skin. Tum upside down to dndn.
Rub the pulp through a fine sieve, and mix with an equal
amount of fine buttered cracker crumbs, one-half the amount
of very fine chopped meat, or chopped oysters, or cooked spa-
ghetti. Season highly with salt, pepper, onion juice, or fried
onions chopped fine. Heap the tomato shells with this mix-
ture, cover with buttered crumbs, and bake twenty minutes.
Spaniah Tomatoes
One can of tomatoes, one can of Spanish peppers, two me-
dium-sized onions, two tablespoons of butter. Chop the onions
fine and f ry in the butter until a light brown. Then to the
258 MR8. BEELT'a COOK HOOK
Spanish peppers chopped fine, add the tomatoes. Mix ali
thoroughly and cook over a medium fire five minutes, adding
salt and white pepper to taste. Poor in baking dish and bake
in medium oven three-quarters of an hour. Green peppers may
be used in place of Spanish peppers.
DeviUed Tomatoes
Powder the yolks of tliree hard-boiled eggs and mix with
one teaspoonful of mustard paste, one teaspoonful of powdered
sugar, a dash of cayenne, and a little salt. Melt three ounces
of butter and rub it in. Then gradually stir in three table-
spoonfuls of yinegar. Stir ali over the fire until it is scalding
hot. Remove to one side, add two well-beaten eggs, and stir
over the fire until the mixture begins to thicken. Stand the
saucepan in hot water to keep warm while you slice one qaart
of ripe tomatoes about half an inch thick and broil them.
Place in hot dish and pour the sauce over them and serve at
once.
Tornato Farcie ✪ Stuffed Tomatoes
Page 143 · 8 recipe records on this page
Presented as published in 1902. 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
Cut tender, juicy corn from its cobs till you have a quart of the" cut corn. Cover the corn and set it away. Break in small pieces the cobs of the corn and put them to boil with a pint of beans. After the flavor is extracted from the cobs, take them out and let the beans cook till done. Then add the quart of corn you set aside and at the same time add salt, pepper, and cream to your tasto. The water in which the cobs and beans boil should not be plentif ul when the corn is added ; it should be allowed to boil away so there is little liquid in the dish except the cream. Butter and milk may be used instead of cream.
VEGETABLES AND FARINACEOUS FOODS 267
Broiled Tomatoes
Pour boiling water over as many good-sized ripe tomatoes as you desire. Remove the skins, cut them in two — across, not lengthwise. Season with salt and baste with a little oil. Put them on a doublé broiler and broil over a slow fire. Baste them often with oliye oil. When done, serve on a hot dish.
Fried Tomatoes
Pour boiling water over some large, ripe tomatoes. Remove the skins and Place where they will become cold and firm. Do not let them stand too long. Have at band a kettle of boiling fat. Slice the tomatoes, season with salt and pepper, dip in beaten egg, then in bread crumbs, again in egg and bread crumbs, arrange in a frying basket, and plunge it in the hot fat. In a minute or two they should be a light brown and sufficiently cooked. Drain on brown paper and serve very hot.
Stuffed Tomatoes
Wipe clean and remove a thin slice f rom the stem end of six smooth, ripe tomatoes. Take out the seeds and pulp, being careful not to break the skin. Turn upside down to drain. Rub the pulp through a fine sieve, and mix with an equal amount of fine buttered cracker crumbs, one-half the amount of very fine chopped meat, or chopped oysters, or cooked spaghetti. Season highly with salt, pepper, onion juice, or fried onions chopped fine. Heap the tomato shells with this mixture, cover with buttered crumbs, and bake twenty minutes.
Spanish Tomatoes
One can of tomatoes, one can of Spanish peppers, two medium-sized onions, two tablespoons of butter. Chop the onions fine and fry in the butter until a light brown. Then to the
Spanish peppers chopped fine, add the tomatoes. Mix ali thoroughly and cook over a medium fire five minutes, adding salt and white pepper to taste. Pour in baking dish and bake in medium oven three-quarters of an hour. Green peppers may be used in place of Spanish peppers.
DeviUed Tomatoes
Powder the yolks of three hard-boiled eggs and mix with one teaspoonful of mustard paste, one teaspoonful of powdered sugar, a dash of cayenne, and a little salt. Melt three ounces of butter and rub it in. Then gradually stir in three tablespoonfuls of yinegar. Stir all over the fire until it is scalding hot. Remove to one side, add two well-beaten eggs, and stir over the fire until the mixture begins to thicken. Stand the saucepan in hot water to keep warm while you slice one quart of ripe tomatoes about half an inch thick and broil them. Place in hot dish and pour the sauce over them and serve at once.
Tomato Farcie
Records on this page
Spaghetti with Tomato SauceSuccotashBroiled TomatoesFried TomatoesBaked TomatoesStuffed TomatoesSpanish TomatoesDeviled Tomatoes