The Swedish, French, American cook book

[See recipe: Stewed Tomatoes.] When the tomatoes are beginning to boil, add to one quart of them one cup fresh bread crumbs, some pepper and salt; then let simmer from ten to fifteen minutes, but do not let them burn. Serve with any kind of meat. Fried Tomatoes (Tomates frites) Select nice tomatoes; remove the skin and cut in thick slices. Put in a frying pan with some butter, pepper, and salt; cook on a quick fire. When beginning to get brown on one side, turn over and brown the other. Arrange on a platter, pour some melted butter around, sprinkle with chopped parsley. Serve around chops and steaks. Can also be served in a vegetable dish with any kind of meat. Broiled Tomatoes ( Tomates grillees) Cut the tomatoes [see recipe: Fried Tomatoes]; put on a broiler, and broil; sprinkle with pepper and salt. When slightly brown arrange in a vegetable dish or on a smaller platter, with some melted butter around; sprinkle with a little chopped parsley. Stuffed Tomatoes ( Tomates farcies ) a l’Americaine Select even-sized tomatoes, wash and wipe well. Cut a little piece off the top of each — about one inch around; scoop out neatly with the potato scoop, stuff with bread stuffing. To one cup fresh bread crumbs the juice from a large onion, three table¬ spoons melted butter, pepper and salt. Mix well, stuff the tomato, put a little piece butter on top. Put in oven and bake from fifteen to eighteen minutes. Serve as a vegetable. May also be used to garnish different kinds of meat — such as lamb, ducks, chickens, etc. Creamed Tomatoes ( Tomates a la Creme ) Put tomatoes in hot water, remove the skin, cut in quarters. Put on a buttered pan in oven until hot; when hot, put in a vege¬ table dish. Make a rich cream sauce from butter, flour, hot milk, pepper, and salt; add some cream. When ready to serve, pour this over the tomatoes. Serve very hot as a vegetable with any kind of meat. LIMA BEANS ( Feves de Lima) Lima Beans with Butter {Feves de Lima, an Beurre) Select young Lima beans. After they are shelled, put them in water (sufficient to cover them) with some salt and a small pinch of baking soda; let come to a boil, then skim; cook — covered — from ten to fifteen minutes, slowly. When done, drain off the water, pour some butter on, sprinkle with pepper and salt to taste, shake the pan, let the beans stand a few minutes in the butter. Serve as a vegetable with any kind of meat for luncheon or dinner. Creamed Lima Beans {Feves de Lima, a la Creme ) Cook Lima beans [see recipe: Lima Beans with Butter]. Make a rich cream sauce from one tablespoon butter, one heaping table¬ spoon flour, and one and a half cups hot milk. Put the beans in the sauce, let simmer on stove a few minutes, put in a vegetable dish, sprinkle with a little chopped parsley. Serve as vegetable with any kind of meat. Succotash {Succotash) Cook Lima beans [see recipe: Lima Beans with Butter]. Add to two cups of the beans one cup sw’eet corn; let simmer until well done. Add butter, pepper, and salt. Put in a vegetable dish. Serve as a vegetable with any kind of meat. Creamed Succotash {Succotash a la Creme) Cook Lima beans and corn [see recipe: Succotash]. Make a rich cream sauce and put the beans into it; let simmer a few minutes — until ready to serve. Serve in a vegetable dish with any kind of meat.