The Toronto Cook Book

After skinning tomatoes, place in stewpan and allow to cook fifteen minutes slowly, then season with salt, pepper and butter, and a little sugar, then cook again for fifteen minutes; thicken if desired. Tomatoes should always be boiled one-half hour before using, whether they be canned or raw. Vegetables Baked Tomatoes Take about six tomatoes, cut off top, remove pulp and seeds; then take one and a half cups bread crumbs, one onion chopped fine, two tablespoons butter, season with salt and pepper; mix well together; fill cells of each piece with this dressing. Place on tops, tieing if necessary, then place in pan with a little butter and a cup of water ; bake in a moderate oven until soft ; serve on hot dish. Broiled Tomatoes Wash and wipe dry large, firm tomatoes; put on hot gridiron. If you haven't a coal range, place in broiling oven under gas with top side up; while browning, turn constantly. Place on hot dish and serve at once, seasoning with melted butter, pepper and salt. Fried Tomatoes Cut in slices about one inch thick after peeling, dip each slice in flour, then into beaten egg, season with salt and pepper, and fry in hot dripping. Serve with a little warm cream if desired. Boiled Onions Let soak in cold water for couple of hours, then place in well-salted boiling water and cook one hour. Keep tightly covered. When done, drain thoroughly, then pour over a cup of rich milk with butter, pepper and salt and allow to simmer gently for about one minute. Stuffed Spanish Onions Peel and parboil three large Spanish onions, pick out the centre with fork, then take any kind of finely chopped meat; season with pepper and salt, fill cavity and lay on top a thin slice of fat pork; then spread over a teaspoon of sugar; add four tablespoons of stock, cover closely and cook over a moderate fire for about three-quarters of an hour. Remove pork, place on hot serving dish, and pour over gravy, with chopped mushrooms and parsley which have been cooked separately in drawn butter. Corn to Boil Always select young corn for boiling. Drop in boiling water which has been salted; boil about fifteen minutes; serve on cob, season with butter, pepper and salt. The Toronto CookBook Baked Onions Wash and skin six large onions, boil for one-half hour; drain and pick out hearts with silver fork; chop fine with a little cold ham, chicken or bacon; mix with bread crumbs and season with pepper and salt, then moisten with cream. Stuff onion, put into baking pan with a little water and cook in slow oven until tender, basting constantly with melted butter. Stewed Onions Take small onions, skin and place in cold water; let stand couple of hours, then put on to boil; when tender, drain off water, add a cup of milk and season with butter, pepper and salt. Fried Corn Take about one dozen ears corn, grate and scrape well, beat two eggs until very light, add two tablespoons of flour, one of sweet milk, pepper and salt to taste, mix well together and fry same as patties. Cauliflower Place in basin of water, top side down, and allow to stand for two or three hours, then wash carefully so as not to break off sprouts, removing all the outside leaves ; plunge into boiling water well salted; when done serve with a white sauce or cream. Creamed cauliflower is cooked in the same way, adding when done two cups of cream. Spinach