Dip some tomatoes in hot water, peel them,
cut them in halves and remove the pips; rub a
baking-sheet with shallot, butter it well, and lay
the tomatoes in it, filling each half with the fol-
lowing composition: Two parts bread crumbs,
1 part ham finely minced, and, according to
taste, parsley and sweet herbs✪ Stuffed Tomatoes also finely minced,
and pepper and salt. Put a small piece of butter
on each half tomato, and bake them 15 minutes.
Have ready some round pieces of buttered toast;
on each of these put a half tomato, and serve.
Tomatoes with Macaroni — Tomatoes, but-
ter, pepper, salt, bay leaf, thyme, stock or gravy,
macaroni.
Cut up a quantity of tomatoes and remove
from each the pips and watery substance; put
them into a saucepan with a small piece of but-
ter, pepper, salt, a bay leaf, and some thyme;
add a few spoonfuls of either stock or gravy;
keep stirring on the fire until they are reduced
to a pulp, pass them through a hair sieve, and
dress the macaroni with this sauce and plenty of
Parmesan cheese freshly grated.
Tomato Fritters — One quart stewed toma-
toes, 1 egg, soda, flour, lard. ^
Use 1 quart stewed tomatoes, 1 egg, 1 small
teaspoonful of soda; stir in flour enough to make
a batter like that for griddle cakes. Have some
lard very hot on the stove, drop the batter in, a
spoonful at a time, and fry.
Vegetables. 105
Tomatoes (Broiled) — Large, fresh tomatoes,
butter✪ Tomatoes with Macaroni, pepper, salt, sugar, an eggspoonful of
made mustard.
In buying tomatoes for broiling, be careful to
select large and fresh ones. Do not pare them.
Slice in pieces about ^ inch thick and broil
them for a few minutes upon a gridiron; while
they are broiling, prepare some hot butter in a
cup, seasoning with pepper, salt, an eggspoonful
of made mustard and a little sugar; when the
tomatoes are finished, dip each piece into this,
and then dish (the dish must be hot). If any of
the seasoning remains, heat to the point of boil-
ing and pour over the dish; serve immediately.
This is a very nice dish if cooked well.
Onions (Boiled) — Skin them thoroughly.
Put them to boil; when they have boiled a few
minutes, pour off the water and add clean, cold
water, and then set them to boil again. Pour
this away and add more cold water, when they
may boil till done. This will make them white
and clear and very mild in flavor. After they
are done, pour off all the water and dress with a
little cream, salt and pepper to taste.
Spanish Onions (a la Grecque)— Peel off the
very outer skins and cut off the pointed ends;
put the onions in a deep dish, and put a piece of
butter and a little salt and pepper on the place
where the point has been cut off, cover with a
plate or dish, and let them bake for not less than
3 hours. They will throw out a delicious gravy.
Peas and Carrots— Take 5 or 6 good-sized
carrots, scrape, cut into small dice and soak for
1 hour in cold water, then boil for 1^ hours
in three times enough water to cover them,
with salt to season well. When thoroughly
cooked, drain off the water and add 1 can of
peas, well drained, and 1 cup of milk, and place
106 White Ribbon Cook Book,
on the stove again. Mix a heaping teaspoonful
flour with a good heaping teaspoonful butter,
and add when the milk boils up. Cook for a few
moments, adding salt to taste, and a good shake
of pepper. ✪ Spanish Onions a la Grecque
Page 49 · 8 recipe records on this page
Presented as published in 1894. 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
Dip some tomatoes in hot water, peel them, cut them in halves and remove the pips; rub a baking-sheet with shallot, butter it well, and lay the tomatoes in it, filling each half with the following composition: Two parts bread crumbs, 1 part ham finely minced, and, according to taste, parsley and sweet herbs also finely minced, and pepper and salt. Put a small piece of butter on each half tomato, and bake them 15 minutes. Have ready some round pieces of buttered toast; on each of these put a half tomato, and serve.
Tomatoes with Macaroni — Tomatoes, butter, pepper, salt, bay leaf, thyme, stock or gravy, macaroni.
Cut up a quantity of tomatoes and remove from each the pips and watery substance; put them into a saucepan with a small piece of butter, pepper, salt, a bay leaf, and some thyme; add a few spoonfuls of either stock or gravy; keep stirring on the fire until they are reduced to a pulp, pass them through a hair sieve, and dress the macaroni with this sauce and plenty of Parmesan cheese freshly grated.
Tomato Fritters — One quart stewed tomatoes, 1 egg, soda, flour, lard. ^
Use 1 quart stewed tomatoes, 1 egg, 1 small teaspoonful of soda; stir in flour enough to make a batter like that for griddle cakes. Have some lard very hot on the stove, drop the batter in, a spoonful at a time, and fry.
Tomatoes (Broiled) — Large, fresh tomatoes, butter, pepper, salt, sugar, an eggspoonful of made mustard.
In buying tomatoes for broiling, be careful to select large and fresh ones. Do not pare them. Slice in pieces about ^ inch thick and broil them for a few minutes upon a gridiron; while they are broiling, prepare some hot butter in a cup, seasoning with pepper, salt, an eggspoonful of made mustard and a little sugar; when the tomatoes are finished, dip each piece into this, and then dish (the dish must be hot). If any of the seasoning remains, heat to the point of boiling and pour over the dish; serve immediately. This is a very nice dish if cooked well.
Onions (Boiled) — Skin them thoroughly. Put them to boil; when they have boiled a few minutes, pour off the water and add clean, cold water, and then set them to boil again. Pour this away and add more cold water, when they may boil till done. This will make them white and clear and very mild in flavor. After they are done, pour off all the water and dress with a little cream, salt and pepper to taste.
Spanish Onions (a la Grecque)— Peel off the very outer skins and cut off the pointed ends; put the onions in a deep dish, and put a piece of butter and a little salt and pepper on the place where the point has been cut off, cover with a plate or dish, and let them bake for not less than 3 hours. They will throw out a delicious gravy.
Peas and Carrots— Take 5 or 6 good-sized carrots, scrape, cut into small dice and soak for 1 hour in cold water, then boil for 1^ hours in three times enough water to cover them, with salt to season well. When thoroughly cooked, drain off the water and add 1 can of peas, well drained, and 1 cup of milk, and place
106 White Ribbon Cook Book,
on the stove again. Mix a heaping teaspoonful flour with a good heaping teaspoonful butter, and add when the milk boils up. Cook for a few moments, adding salt to taste, and a good shake of pepper.
Records on this page
Stuffed TomatoesStuffed OnionsBroiled TomatoesBoiled OnionsTomatoes with MacaroniTomato FrittersSpanish Onions a la GrecquePeas and Carrots