formed. After sweet potatoes have been parboiled and
peeled they may be put in the roasting pan with turkey,
chicken, beef, veal, or other meats, and thus baked.
White potatoes can be treated in a similar manner.
Sweet potatoes are improved in flavor by being very
thoroughly cooked.
To Bake Tomatoes. — Select perfect tomatoes of me-
dium size, wash, wipe, and place together, with the stem
side down, in a shallow earthen or porcelain-lined baking
dish that has been well greased with butter. Bake in a
hot oven an hour, or until the skins are brown and the
tomatoes cooked all through. Serve with salt, pepper,
butter, and a sprinkle of sugar, if liked.
Or wash and wipe medium -sized tomatoes, cut them
in halves, and place, skin side down, in a baking dish.
Then season with salt, pepper, and sugar, if liked, cover
with prepared Bread Crumbs No. 2, and bake until
the crumbs are nicely browned and the tomatoes well
cooked.
Another method of baking tomatoes is to lay the to-
matoes, after they have been peeled, in a buttered bak-
ing dish, season with salt, pepper, and sugar, baste with
melted butter, and bake till nicely browned.
Still another method is to cover the bottom of a but-
tered baking dish with prepared bread crumbs, fill
with tomatoes that have been peeled and sliced, sprinkle
a layer of bread crumbs on the tomatoes, and bake.
A little finely minced onion — about a tablespoonful to
each quart of tomatoes — may be added to tomatoes that
are to be baked, either by sprinkling on the bottom or
top of the dish.
Baking. 6 1
To Bake Onions. — Peel the onions, put them in a
buttered baking dish, season with salt and pepper, and
baste with butter. Then cover the dish and bake until
the onions are tender. Serve in this condition ; or re-
move the cover and let the surface of the onions brown
before serving. Or the butter may be omitted, and as
soon as the onions are tender a tablespoonful of cream
for each onion may be added, and the cooking continued
for ten or fifteen minutes longer.
Another method of baking onions is to peel, boil in
salted water ten minutes, drain, put in a buttered baking
pan, season with salt and pepper, add a little butter and
milk, and cook slowly until done ; or omit the butter
and milk, and add a tablespoonful of soup stock for each
onion.
To Bake Squash, No. i. — Select a solid Hubbard, or
other good squash. Wash, wipe, and cut in pieces a
suitable size for serving. Lay the pieces close together,
skin side down, in a shallow baking pan, and bake in a
moderate oven an hour, or until thoroughly cooked.
To Bake Squash, No. 2. — Pare and cut in pieces,
put in a crock, cover closely, and bake two hours, then
mash smooth, and season to taste with salt, pepper, and
butter✪ Bake Squash, No. 2.
To Bake Corn, No. i. — Turn back the husk on
each ear of corn and carefully remove the silk, then re-
place the husk and tie at the small end. Lay the ears
thus prepared in a baking pan and bake in a hot oven
half an hour, or until thoroughly cooked.
To Bake Corn, No. 2✪ Bake Corn, No. 1. — Cut the corn from the cob,
and scrape off the milk and eyes of the grains. To
62 The Art of Cookery.
each pint of corn thus prepared add a quarter of a pint
of sweet cream, milk, or water, season to taste with salt,
pepper, and butter, pour into a buttered pudding dish,
and bake half an hour, or until cooked.
Page 24 · 3 recipe records on this page
Presented as published in 1899. 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
formed. After sweet potatoes have been parboiled and peeled they may be put in the roasting pan with turkey, chicken, beef, veal, or other meats, and thus baked. White potatoes can be treated in a similar manner. Sweet potatoes are improved in flavor by being very thoroughly cooked.
To Bake Tomatoes. — Select perfect tomatoes of medium size, wash, wipe, and place together, with the stem side down, in a shallow earthen or porcelain-lined baking dish that has been well greased with butter. Bake in a hot oven an hour, or until the skins are brown and the tomatoes cooked all through. Serve with salt, pepper, butter, and a sprinkle of sugar, if liked.
Or wash and wipe medium -sized tomatoes, cut them in halves, and place, skin side down, in a baking dish. Then season with salt, pepper, and sugar, if liked, cover with prepared Bread Crumbs No. 2, and bake until the crumbs are nicely browned and the tomatoes well cooked.
Another method of baking tomatoes is to lay the tomatoes, after they have been peeled, in a buttered baking dish, season with salt, pepper, and sugar, baste with melted butter, and bake till nicely browned.
Still another method is to cover the bottom of a buttered baking dish with prepared bread crumbs, fill with tomatoes that have been peeled and sliced, sprinkle a layer of bread crumbs on the tomatoes, and bake.
A little finely minced onion — about a tablespoonful to each quart of tomatoes — may be added to tomatoes that are to be baked, either by sprinkling on the bottom or top of the dish.
Baking. 6 1
To Bake Onions. — Peel the onions, put them in a buttered baking dish, season with salt and pepper, and baste with butter. Then cover the dish and bake until the onions are tender. Serve in this condition ; or remove the cover and let the surface of the onions brown before serving. Or the butter may be omitted, and as soon as the onions are tender a tablespoonful of cream for each onion may be added, and the cooking continued for ten or fifteen minutes longer.
Another method of baking onions is to peel, boil in salted water ten minutes, drain, put in a buttered baking pan, season with salt and pepper, add a little butter and milk, and cook slowly until done ; or omit the butter and milk, and add a tablespoonful of soup stock for each onion.
To Bake Squash, No. i. — Select a solid Hubbard, or other good squash. Wash, wipe, and cut in pieces a suitable size for serving. Lay the pieces close together, skin side down, in a shallow baking pan, and bake in a moderate oven an hour, or until thoroughly cooked.
To Bake Squash, No. 2. — Pare and cut in pieces, put in a crock, cover closely, and bake two hours, then mash smooth, and season to taste with salt, pepper, and butter.
To Bake Corn, No. i. — Turn back the husk on each ear of corn and carefully remove the silk, then replace the husk and tie at the small end. Lay the ears thus prepared in a baking pan and bake in a hot oven half an hour, or until thoroughly cooked.
To Bake Corn, No. 2. — Cut the corn from the cob, and scrape off the milk and eyes of the grains. To
62 The Art of Cookery.
each pint of corn thus prepared add a quarter of a pint of sweet cream, milk, or water, season to taste with salt, pepper, and butter, pour into a buttered pudding dish, and bake half an hour, or until cooked.
Records on this page
Bake Squash, No. 2Bake Corn, No. 1Bake Corn, No. 2