the covers, gently lay them on a tin plate (dish), cover them with a but- tered paper, and cook in a moderate oven for eighteen minutes, and serve. Stuffed tomatoes are served as a garnishing in various ways. For egg-plants, the same stuffing is used, but instead of tomatoes, use the scooped out egg-plant. Green peppers the same, using half a very finely chopped-up green pepper in place of the tomatoes. 1024. Stufted Tomatoes a la Heine. — Prepare six tomatoes exactly the same as in No. 1023, substituting chicken forcemeat (No. 226) for the sausage meat, and pouring a gill of hot Madeira sauce (No. 185) on a hot dish, and dressing the tomatoes over. 1025. Broiled Tomatoes. — Take six good -sized, firm, red, fresh tomatoes; pare the underparts in case anything adheres, wipe them nicely, and slit them in halves. Lay them on a dish; season with a good pinch of salt, half a pinch of pepper✪ Stuffed Tomatoes, and a tablespoonful of sweet oil; mix well together; keep the tomatoes in as good shape as when cut, then arrange them in a double broiler. Put them on a moderate fire, and cook for eight minutes on each side. Place in a hot dish; spread a gill of maitre d'hotel butter (No. 145) over them, and serve. 1026. Tomatoes a la Bock. — Wipe neatly and peel eight fine, sound, fresh tomatoes; cut each one into six equal-sized pieces, and place them in a saucepan with two ounces of fresh butter, seasoning with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg✪ Tomatoes a la Bock. Cover the pan, and place it on the hot stove to cook for fifteen minutes. Take from off the fire, pour the tomatoes intS a deep, hot vegetable-dish, and send them to the table very hot. 1027. Stewed Tomatoes. — Plunge six good-sized, fresh, sound tomatoes into boiling water for half a minute; drain, nicely peel them, cut each one into six pieces; put them into a saucepan with an ounce and a half of good butter, season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Cook slowly for twenty minutes, and add a very little powdered sugar (half a teaspoonful will be sufficient). Stir well, and cook for two minutes longer; then place in a hot, deep dish, and serve. 1028. Roasted Tomatoes. — Plunge in boiling water for half a minute six good-sized red, sound tomatoes; drain, and peel them neatly, then cut away the tops without detaching them entirely, and remove the seeds with a teaspoon. Divide an ounce of good butter into six equal parts, and put a piece into each tomato, seasoning with a light saltspoonful of salt, and half the quantity of pepper. Close the tops, and lay them in a buttered baking-dish, moistening each tomato with a very little sweet oil✪ Roasted Tomatoes. Put them in a hot oven, and bake for twelve minutes. Remove, and with a cake-turner dress them on a hot dish, and serve. 1029. Tomatoes a la Marseillaise.— Take six good-sized, firm, red tomatoes ; wipe, and cut them in halves through the sides. Place half a gill of sweet oil in a frying-pan ; let it heat well ; lay in it the tomatoes on the sides which were cut, and cook briskly for one minute. Butter well a tin baking-dish, and lay the tomatoes in this on the uncooked side, 3IO THE TABLE. ✪ Tomatoes a la Marseillaise

AI-modernized reading of the original text

the covers, gently lay them on a tin plate (dish), cover them with a buttered paper, and cook in a moderate oven for eighteen minutes, and serve. Stuffed tomatoes are served as a garnishing in various ways. For egg-plants, the same stuffing is used, but instead of tomatoes, use the scooped out egg-plant. Green peppers the same, using half a very finely chopped-up green pepper in place of the tomatoes. 1024. Stuffed Tomatoes a la Heine. — Prepare six tomatoes exactly the same as in No. 1023, substituting chicken forcemeat (No. 226) for the sausage meat, and pouring a gill of hot Madeira sauce (No. 185) on a hot dish, and dressing the tomatoes over. 1025. Broiled Tomatoes. — Take six good -sized, firm, red, fresh tomatoes; pare the underparts in case anything adheres, wipe them nicely, and slit them in halves. Lay them on a dish; season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil; mix well together; keep the tomatoes in as good shape as when cut, then arrange them in a double broiler. Put them on a moderate fire, and cook for eight minutes on each side. Place in a hot dish; spread a gill of maitre d'hotel butter (No. 145) over them, and serve. 1026. Tomatoes a la Bock. — Wipe neatly and peel eight fine, sound, fresh tomatoes; cut each one into six equal-sized pieces, and place them in a saucepan with two ounces of fresh butter, seasoning with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Cover the pan, and place it on the hot stove to cook for fifteen minutes. Take from off the fire, pour the tomatoes into a deep, hot vegetable-dish, and send them to the table very hot. 1027. Stewed Tomatoes. — Plunge six good-sized, fresh, sound tomatoes into boiling water for half a minute; drain, nicely peel them, cut each one into six pieces; put them into a saucepan with an ounce and a half of good butter, season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Cook slowly for twenty minutes, and add a very little powdered sugar (half a teaspoonful will be sufficient). Stir well, and cook for two minutes longer; then place in a hot, deep dish, and serve. 1028. Roasted Tomatoes. — Plunge in boiling water for half a minute six good-sized red, sound tomatoes; drain, and peel them neatly, then cut away the tops without detaching them entirely, and remove the seeds with a teaspoon. Divide an ounce of good butter into six equal parts, and put a piece into each tomato, seasoning with a light saltspoonful of salt, and half the quantity of pepper. Close the tops, and lay them in a buttered baking-dish, moistening each tomato with a very little sweet oil. Put them in a hot oven, and bake for twelve minutes. Remove, and with a cake-turner dress them on a hot dish, and serve. 1029. Tomatoes a la Marseillaise.— Take six good-sized, firm, red tomatoes ; wipe, and cut them in halves through the sides. Place half a gill of sweet oil in a frying-pan ; let it heat well ; lay in it the tomatoes on the sides which were cut, and cook briskly for one minute. Butter well a tin baking-dish, and lay the tomatoes in this on the uncooked side,

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Stuffed TomatoesStewed TomatoesStuffed Tomatoes a la HeineBroiled TomatoesTomatoes a la BockRoasted TomatoesTomatoes a la Marseillaise

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