Select firm tomatoes with as few seeds as possible.
Wash and wipe, but do not peel. Put in the blazer two
tablespoons of butter, and when very hot lay in the
tomatoes. Turn often, and cook until tender. Remove
and sprinkle with a little powdered sugar, salt and
paprika, and serve with cold meat of any kind.
Deviled Tomatoes.
Cook as directed above. Remove from chafing-dish,
and keep warm. Add one tablespoon butter to blazer,
one teaspoon grated onion, one tablespoon lemon juice,
one tablespoon powdered sugar, one teaspoon dry mus-
tard, and dash of cayenne. Mix all the dry ingredients
in bowl, moisten with lemon juice, and add to butter
in chafing-dish at once. Add the well-beaten yolks of
two eggs or one whole egg very slowly to mixture, stir-
ring all the while. As soon as all are in, turn out
your lamp, baste tomatoes with the sauce, and serve.
This is fine with cold corned tongue.
French Mushroom Saute.
Peel, wash mushrooms, and cut off stems. Melt
two tablespoons butter in blazer, lay in mushrooms, and
cook for ten minutes, turning often. Season with salt,
pepper and lemon juice. Serve on toast or around
beefsteak.
INVALID COOKERY. 335
CHAPTER XXXVII.
INVALID COOKERY.
"They are sick that surfeit with too much as they that
starve with nothing."
THE physicians of the present day will tell you
that the proper preparation of the food for an
invalid is of as much importance to the recovery of the
patient as the drugs that he administers. The manner
in which it is served is also of great importance. The
tray for the invalid wants especial care. The tray
wants to be covered with a spotless tray-cloth and
always a clean napkin, so there will be no odor from
the food that was served the meal before, which often
occurs when the napkin is put in a ring to be used
several times. You want to bear in mind that the
appetite of a sick person is very capricious, and the
least thing will spoil any appetite he may have and
keep him from partaking of the food that is offered.
Select for the invalid's tray the daintiest china
and glass and the choicest silver, and make as many
changes as possible. Cheer the patient by laying a
bright flower on the tray-cloth. A flower without strong
odor is the best. Arrange things in such a manner that
everything is to the hand without making changes.
Place plate in front of tray near edge, knife on right
side, fork on left, spoon at top of plate or to right of
knife, and cup and saucer at right of plate, with handle
in proper position. Put the bread and butter plate at
left over the fork, the napkin at right of cup; salt, but
336 SCIENTIFIC COOKING.
Page 148
Presented as published in 1911. 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
Select firm tomatoes with as few seeds as possible. Wash and wipe, but do not peel. Put in the blazer two tablespoons of butter, and when very hot lay in the tomatoes. Turn often, and cook until tender. Remove and sprinkle with a little powdered sugar, salt and paprika, and serve with cold meat of any kind.
Deviled Tomatoes.
Cook as directed above. Remove from chafing-dish, and keep warm. Add one tablespoon butter to blazer, one teaspoon grated onion, one tablespoon lemon juice, one tablespoon powdered sugar, one teaspoon dry mustard, and dash of cayenne. Mix all the dry ingredients in bowl, moisten with lemon juice, and add to butter in chafing-dish at once. Add the well-beaten yolks of two eggs or one whole egg very slowly to mixture, stirring all the while. As soon as all are in, turn out your lamp, baste tomatoes with the sauce, and serve. This is fine with cold corned tongue.
French Mushroom Saute.
Peel, wash mushrooms, and cut off stems. Melt two tablespoons butter in blazer, lay in mushrooms, and cook for ten minutes, turning often. Season with salt, pepper and lemon juice. Serve on toast or around beefsteak.
CHAPTER XXXVII.
"They are sick that surfeit with too much as they that starve with nothing."
THE physicians of the present day will tell you that the proper preparation of the food for an invalid is of as much importance to the recovery of the patient as the drugs that he administers. The manner in which it is served is also of great importance. The tray for the invalid wants especial care. The tray wants to be covered with a spotless tray-cloth and always a clean napkin, so there will be no odor from the food that was served the meal before, which often occurs when the napkin is put in a ring to be used several times. You want to bear in mind that the appetite of a sick person is very capricious, and the least thing will spoil any appetite he may have and keep him from partaking of the food that is offered. Select for the invalid's tray the daintiest china and glass and the choicest silver, and make as many changes as possible. Cheer the patient by laying a bright flower on the tray-cloth. A flower without strong odor is the best. Arrange things in such a manner that everything is to the hand without making changes. Place plate in front of tray near edge, knife on right side, fork on left, spoon at top of plate or to right of knife, and cup and saucer at right of plate, with handle in proper position. Put the bread and butter plate at left over the fork, the napkin at right of cup; salt, but