Wipe, leaving on the skin ; remove a thin slice from
top and bottom, and cut into one-half-inch slices. Sea-
son with salt and pepper, dip into fine bread crumbs,
and saute in hot butter✪ Fried Tomatoes. Lift up carefully with broad-
bladed knife, place on serving-dish, and sprinkle slight-
ly with powdered sugar.
Broiled Tomatoes.
Prepare same as above, and dip into crumbs, then
in eggs, and back into the crumbs. Place on well-but-
tered broiler✪ Broiled Tomatoes, and broil until browned on both sides.
It will take three or four minutes to each side. These
are nice breakfast dishes, and are used to garnish meat
and fish dishes.
Stuffed Tomatoes.
Use six nice, firm tomatoes ; pare, remove seeds and
pulps, sprinkle with salt, invert and let them rest on
plate for half-hour. Cook two tablespoons butter with
one finely chopped onion for five minutes. Add three-
fourths cup finely chopped cold chicken, veal or lamb,
three-fourths cup stale bread crumbs, and tomato pulp
freed from the seeds. Mix all together and season with
salt, pepper, one tablespoon sugar and a little cayenne.
Cook all for about five minutes, then add one egg
slightly beaten✪ Stuffed Tomatoes, and refill the tomato cups with the mix-
ture. Place in well-buttered pan, sprinkle with but-
VEGETABLES. 179
tered crumbs, and bake in oven for thirty minutes.
Keep heat low enough so the crumbs brown, but do
not burn.
Deviled Tomatoes.
4 tomatoes. 1 teaspoon mustard.
3 tablespoons butter. \i teaspoon salt.
3 teaspoons powdered sugar. 1 Qgg.
Yolk one hard-boiled egg. Flour.
2 tablespoons vinegar. Salt, pepper and cayenne✪ Deviled Tomatoes.
Peel and cut tomatoes in slices, sprinkle with salt
and pepper, dredge with flour, and saute in hot butter.
Kemove them to hot platter, and pour over them the
dressing made by creaming the butter and adding the
dry ingredients, and the cooked egg rubbed to a paste,
the egg slightly beaten and the vinegar. Cook over hot
water until it thickens, pour over tomatoes, and serve.
Tomato Toast.
Press one pint of prepared tomatoes through a
sieve fine enough to catch the seeds. Place in sauce-
pan, heat, and season with one tablespoon butter, one-
half tablespoon sugar, salt and white pepper to taste.
Make six pieces of toast✪ Tomato Toast, brown on both sides. Butter,
place on hot platter. Just as you are ready to serve,
add one cup of sweet cream to the tomatoes, and pour
over the toast.
Shrimp in Tomato Cups.
Prepare tomatoes same as for stuffed tomatoes.
Have shrimp prepared and seasoned with butter, salt
and pepper. The shrimp can be broken or left whole,
according to taste. Mix with them a little of the pulp
chopped fine✪ Shrimp in Tomato Cups, and refill the cups, place in a casserole,
and bake twentv minutes in oven.
180 SCIENTIP^IC COOKING.
CHAPTER XVIII.
ENTREES.
ENTREES are dishes served between any of the
regular courses. They are the croquettes, tim-
bales, fritters, etc.
Chicken Croquettes.
2 cups chopped chicken. 1 teaspoon parsley (minced).
1 teaspoon lemon juice, 1 teaspoon minced celery.
% teaspoon onion juice. A few grains cayenne.
1 cup thick white sauce. Salt and white pepper.
Add seasonings to chicken and chicken to sauce.
Thoroughly mix and spread on pan to cool. Shape
into croquettes. Crumb, egg and crumb again. Fry
in deep fat, and drain on paper. Serve on hot platter
on fringed napkin.
Chicken and Mushroom Croquettes. ✪ Chicken Croquettes
Page 83 · 8 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
Wipe, leaving on the skin ; remove a thin slice from top and bottom, and cut into one-half-inch slices. Season with salt and pepper, dip into fine bread crumbs, and saute in hot butter. Lift up carefully with broadbladed knife, place on serving-dish, and sprinkle slightly with powdered sugar.
Broiled Tomatoes.
Prepare same as above, and dip into crumbs, then in eggs, and back into the crumbs. Place on well-buttered broiler, and broil until browned on both sides. It will take three or four minutes to each side. These are nice breakfast dishes, and are used to garnish meat and fish dishes.
Stuffed Tomatoes.
Use six nice, firm tomatoes ; pare, remove seeds and pulps, sprinkle with salt, invert and let them rest on plate for half-hour. Cook two tablespoons butter with one finely chopped onion for five minutes. Add threefourths cup finely chopped cold chicken, veal or lamb, three-fourths cup stale bread crumbs, and tomato pulp freed from the seeds. Mix all together and season with salt, pepper, one tablespoon sugar and a little cayenne. Cook all for about five minutes, then add one egg slightly beaten, and refill the tomato cups with the mixture. Place in well-buttered pan, sprinkle with but-
tered crumbs, and bake in oven for thirty minutes. Keep heat low enough so the crumbs brown, but do not burn.
Deviled Tomatoes.
4 tomatoes. 1 teaspoon mustard.
3 tablespoons butter. \i teaspoon salt.
3 teaspoons powdered sugar. 1 Qgg.
Yolk one hard-boiled egg. Flour.
2 tablespoons vinegar. Salt, pepper and cayenne.
Peel and cut tomatoes in slices, sprinkle with salt and pepper, dredge with flour, and saute in hot butter. Remove them to hot platter, and pour over them the dressing made by creaming the butter and adding the dry ingredients, and the cooked egg rubbed to a paste, the egg slightly beaten and the vinegar. Cook over hot water until it thickens, pour over tomatoes, and serve.
Tomato Toast.
Press one pint of prepared tomatoes through a sieve fine enough to catch the seeds. Place in saucepan, heat, and season with one tablespoon butter, onehalf tablespoon sugar, salt and white pepper to taste. Make six pieces of toast, brown on both sides. Butter, place on hot platter. Just as you are ready to serve, add one cup of sweet cream to the tomatoes, and pour over the toast.
Shrimp in Tomato Cups.
Prepare tomatoes same as for stuffed tomatoes. Have shrimp prepared and seasoned with butter, salt and pepper. The shrimp can be broken or left whole, according to taste. Mix with them a little of the pulp chopped fine, and refill the cups, place in a casserole, and bake twenty minutes in oven.
CHAPTER XVIII.
ENTREES are dishes served between any of the regular courses. They are the croquettes, timbales, fritters, etc.
Chicken Croquettes.
2 cups chopped chicken. 1 teaspoon parsley (minced).
1 teaspoon lemon juice, 1 teaspoon minced celery.
% teaspoon onion juice. A few grains cayenne.
1 cup thick white sauce. Salt and white pepper.
Add seasonings to chicken and chicken to sauce. Thoroughly mix and spread on pan to cool. Shape into croquettes. Crumb, egg and crumb again. Fry in deep fat, and drain on paper. Serve on hot platter on fringed napkin.
Chicken and Mushroom Croquettes.
Records on this page
Fried TomatoesBroiled TomatoesStuffed TomatoesDeviled TomatoesTomato ToastShrimp in Tomato CupsChicken CroquettesChicken and Mushroom Croquettes