FoodNetArchive

Around-the-world cook book

1913

Page 41 · 10 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Slice the tomatoes and put half of them in a layer on top of the eggplant, next a layer of spaghetti, using all of it, and cover it with grated cheese and bits of butter. Then add "another layer of sliced tomatoes, cover with chopped green pepper, and next a top layer of eggplant, which thickly cover with grated cheese. Pour over all the cream, place in a moderate oven, and bake for about ll^ hours, or until well browned on top. FEIED GREEN TOMATOES Green tomatoes, Flour, Boiling fat. Salt and pepper.✪ Fried Green Tomatoes Wash and dry the tomatoes, and cut in rather thick slices, without peeling. Cover with boiling water, and set on the back of the range, so that the water will keep hot, but will not boil. Keep there for 15 minutes, or until the tomatoes 117 VEGETABLES AROUND-THE- WORLD COOK BOOK turn a pale golden color. Then drain, dip in flour, season with salt and pepper, and fry in hot pork fat or bacon drip- pings, and serve hot, arranging in little piles of two or three, and putting a piece of butter on each slice as dished. These are good accompaniments to lamb chops, or veal cro- quettes. FRIED RIPE TOMATOES Ripe tomatoes, Cornmeal, Milk or cream, Butter, Flour, Salt and pepper.✪ Fried Ripe Tomatoes Slice large ripe, but firm fruit into medium thick slices, season with salt and pepper, sprinkle plentifully with fine cornmeal, and then fry in smoking hot fat until browned on both sides. Take up carefully with a broad-bladed knife, and arrange in little piles on a hot platter. Put another spoon of butter or pork-drippings into the pan, add flour and stir till frothy, then add cream or milk, to make the desired consistency, season to taste with salt and pepper, pour it over the toma- toes, and serve. STEWED TOMATOES AND OKRA Tomatoes, chopped, 1 quart, Okra, sliced, % quart, Salt and peppei*. Scald and skin the tomatoes, then cut rather fine. Slice the okra, and mix together, seasoning with salt and pepper.✪ Stewed Tomatoes and Okra Stew the mixture for about half an hour, or till tender. 118 AROUND-THE- WORLD COOK BOOK VEGETABLES DEVILED TOMATOES Tomatoes, 1 quart, Hard-boiled eggs, 3, Melted butter, 3 tablespoons, Vinegar, 3 tablespoons, Raw eggs, 2, Sugar, 1 teaspoon. Made mustard, 1 teaspoon, Cayenne, a pinch, Salt.✪ Deviled Tomatoes Mash with a fork, the yolks of the eggs, and rub in the butter and seasoning, add the vinegar and beat all till it is light. Heat until almost boiling, then take from the fire, and stir in the 2 raw eggs, w^hieh have been well beaten together. Cut the tomatoes into slices nearly an inch thick, broil them over a clear fire. Lay the broiled slices on a hot dish, and pour over the hot sauce just made. STUFFED TOMATOES Tomatoes, 6, Flaked sardines, 1 cup, Bread-crumbs, 14 cup, Salt, 14 teaspoon✪ Stuffed Tomatoes. Remove the centers from the tomatoes, add to the chopped centers the sardines and bread-crumbs, season with the salt, and fill the tomatoes with this mixture, and bake for 20 minutes. 119 VEGETABLES AROUND-THE-WORLD COOK BOOK FRIED GREEN PEPPERS Green peppers, Butter✪ Fried Green Peppers. Cut the peppers open lengthwise, taking care not to let the seeds touch the sides. Take out the seeds, slice the pep- pers crosswise, and lay in boiling water until they are cold. Drain and wipe the sliced peppers, and fry in butter. Serve dry, as an accompaniment to fish. STUFFED GREEN PEPPERS Green peppers, Chopped meat. Tomatoes, Bread-crumbs, Chopped onion. Salt✪ Stuffed Green Peppers.