ouerhly and pour on gradually three-fourths cup thin
cream. Garnish with \egg yolks land white passed
through potato ricer✪ Spinach a la Bechamel, and sprinkled over the top.
Pumpkin.
Pumpkin is either steamed or boiled to prepare, or
it can be grated and used at once for pumpkin pie.
Tn the South they stir into corn bread one cup of the
cooked pumpkin, or one cup of the grated pumpkin
could be used in the same way.
Tomatoes.
We have tomatoes the A^ear round, but the best are
those grown in the gardens that are obtainable from
the middle of July, and are much better flavored than
those grown in hot-houses and used for winter con-
sumption. The price of the hot-house tomato is very
high. Tomatoes are brought from the South as early
as April 15th, and these have very good color, but are
rather tasteless, for the reason they are picked green,
packed into baskets and the baskets placed in crates.
Each tomato is wrapped in thin paper, and in this w^ay
they are ripened. If, in the fall of the year before the
frost comes, you will pull up tomato vines filled w^ith
well -developed green tomatoes, and hang them in a
warm cellar, roots up, with as much earth as possible
on the roots, the tomatoes will ripen and be very good.
There is quite a variety of tomatoes to choose from
during the summer. Some are much more solid, with
less seed and more meat, than other varieties; these
are the best to choose. The Acme is one of the choicest.
VEGETABLES. 177
To Prepare Tomatoes.
Wipe, place in a wire basket, and cover with boiling
water. Let them stand until the skin will be easy to
remove; lift out and peel. Chill them, and they are
ready to serve as sliced tomatoes by cutting them into
slices one-third of an inch thick, and arrange in pretty
form on a fiat platter. Garnish with curly lettuce
leaves, or j^ou can cut the lettuce into ribbons, and
border platter with it.
Stew^ed Tomatoes.
Wipe, pare, and cut into pieces. Stew for thirty
minutes, being careful to stir frequently to keep the
seeds from catching on the bottom of stewpan and
burning. Season with butter, salt, pepper, sugar, and
a few bread crumbs to thicken just slightly; flour can
be used if liked better.
Stewed Tomatoes a la Spanish.
1 green pepper. 1 quart pared tomatoes,
1 onion, cut fine. cut into small pieces.
2 tablespoons butter. 1 tablespoon sugar.
2 tablespoons flour. Dash cayenne.
Salt and white pepper✪ Stewed Tomatoes.
Cook pepper and onion in the butter, add the flour
and seasonings, then the tomatoes; cook until done;
it will take about thirty minutes, stirring frequently.
This is very nice to serve with meat or fish, and is
fine to use for macaroni or spaghetti.
Scalloped Tomatoes.
If fresh tomatoes are used, prepare in the usual way,
and slice in rather thick slices. Put in a well-buttered
bake-dish a layer of buttered cracker crumbs, then a
178 SCIENTIFIC COOKING.
layer of sliced tomato, sprinkled with salt, pepper and
sugar✪ Scalloped Tomatoes, then a second layer of cracker crumbs, then to-
matoes seasoned, finishing with buttered crumbs. Cook
in hot oven for thirty minutes. If canned tomatoes
are used, drain them on colander to free them from
some of their juice, and proceed the same as above.
Fried Tomatoes. ✪ Fried Tomatoes
Page 82 · 4 recipe records on this page
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
oughly and pour on gradually three-fourths cup thin cream. Garnish with egg yolks and white passed through potato ricer, and sprinkled over the top.
Pumpkin.
Pumpkin is either steamed or boiled to prepare, or it can be grated and used at once for pumpkin pie. In the South they stir into corn bread one cup of the cooked pumpkin, or one cup of the grated pumpkin could be used in the same way.
Tomatoes.
We have tomatoes the year round, but the best are those grown in the gardens that are obtainable from the middle of July, and are much better flavored than those grown in hot-houses and used for winter consumption. The price of the hot-house tomato is very high. Tomatoes are brought from the South as early as April 15th, and these have very good color, but are rather tasteless, for the reason they are picked green, packed into baskets and the baskets placed in crates. Each tomato is wrapped in thin paper, and in this way they are ripened. If, in the fall of the year before the frost comes, you will pull up tomato vines filled with well-developed green tomatoes, and hang them in a warm cellar, roots up, with as much earth as possible on the roots, the tomatoes will ripen and be very good. There is quite a variety of tomatoes to choose from during the summer. Some are much more solid, with less seed and more meat, than other varieties; these are the best to choose. The Acme is one of the choicest.
To Prepare Tomatoes.
Wipe, place in a wire basket, and cover with boiling water. Let them stand until the skin will be easy to remove; lift out and peel. Chill them, and they are ready to serve as sliced tomatoes by cutting them into slices one-third of an inch thick, and arrange in pretty form on a fiat platter. Garnish with curly lettuce leaves, or you can cut the lettuce into ribbons, and border platter with it.
Stewed Tomatoes.
Wipe, pare, and cut into pieces. Stew for thirty minutes, being careful to stir frequently to keep the seeds from catching on the bottom of stewpan and burning. Season with butter, salt, pepper, sugar, and a few bread crumbs to thicken just slightly; flour can be used if liked better.
Stewed Tomatoes a la Spanish.
1 green pepper. 1 quart pared tomatoes,
1 onion, cut fine. cut into small pieces.
2 tablespoons butter. 1 tablespoon sugar. 2 tablespoons flour. Dash cayenne.
Salt and white pepper.
Cook pepper and onion in the butter, add the flour and seasonings, then the tomatoes; cook until done; it will take about thirty minutes, stirring frequently. This is very nice to serve with meat or fish, and is fine to use for macaroni or spaghetti.
Scalloped Tomatoes.
If fresh tomatoes are used, prepare in the usual way, and slice in rather thick slices. Put in a well-buttered bake-dish a layer of buttered cracker crumbs, then a
layer of sliced tomato, sprinkled with salt, pepper and sugar, then a second layer of cracker crumbs, then tomatoes seasoned, finishing with buttered crumbs. Cook in hot oven for thirty minutes. If canned tomatoes are used, drain them on colander to free them from some of their juice, and proceed the same as above.
Fried Tomatoes.
Records on this page
Spinach a la BechamelStewed TomatoesScalloped TomatoesFried Tomatoes