Slice some tomatoes, season them with pepper and
salt. Dip the slices into white of egg, and crumb
with grated Parmesan cheese. Place the slices on a
buttered baking sheet or saute-pan, cover them with
a piece of buttered paper, and bake for 15 minutes.
Have ready some macaroni, broken up small, and
cooked in seasoned milk. Dress the macaroni in the
shape of a border on a dish, and pile up the baked
tomatoes in the centre ; sprinkle the border with
finely-chopped parsley, garnish with small fried
bread croutons✪ Tomatoes with Cheese, and serve.
Tomato Rice.
Scald, peel, and slice 6 ripe tomatoes. Fry them
lightly in a saute-pan containing i.j oz. butter, and
season to taste. Cook in 1 pint of stock 4 oz. of
rice, previously blanched. When done add the
tomatoes, and mix in carefully 1 to 2 oz. of grated
Parmesan cheese. Put the whole in an earthenware
fire-proof dish, season to taste, and bake in the oven
for about half an hour✪ Tomato Rice.
Stuffed Tomatoes with Celeriac.
Select 6 or more even-sized round tomatoes (not
over-ripe), cut out the centre portion of each with a
sharp cutter, then dip the tomatoes into boiling water,
and skin them carefully. Have ready a delicate,
nicely-seasoned ragout, made of shredded celeriac
cooked in salted water with lemon juice, and a few
mushrooms, and Veloute or other good white sauce.
Fill the tomatoes with this, place them on a buttered
baking tin, besprinkle with a little oiled butter✪ Stuffed Tomatoes with Celeriac, and
bake in a fairly hot oven for about 15 minutes.
Dish up and serve hot.
Tomato Souffle Omelet.
Whisk up 4 to 6 fresh eggs in a basin, season with
salt and pepper and pour the eggs into a well-buttered
TOMATOES.
rot
fire-proof souffle dish. Bake in a fairly hot oven till
the omelet is set and of a nice golden brown. Make
an incision in the centre of the omelet and fill the
cavity with a tomato stew, which is made as follows :
Peel 3 or 4 small ripe tomatoes ; this is best done by
dipping each into hot water for a few seconds.
Then cut them into quarters and toss in a little butter
over a quick fire. Season with salt and paprika pepper
and use as directed. This omelet should be served in
the dish or pan in which it is baked.
Tomatoes with Mushrooms.
For this dish the following ingredients are required :
1 lb. tomatoes, 4 oz. Cracknel biscuits, J gill cream,
2 oz. butter, 1 teaspoonful chopped parsley, a pinch
of castor sugar, 1 dessertspoonful liquefied meat
glaze or Lemco, 6 to 8 fresh-cut mushrooms, pepper,
and salt.
Boil the tomatoes in slightly salted water ; strain
off the water and rub the tomatoes through a sieve.
Soak the biscuits in tepid water or milk, and then
pass through a sieve. Mix them with the tomatoes
in a stew-pan, add half the butter, the meat glaze or
Lemco, the sugar, and enough salt and pepper to
taste. Stir until it boils, then add the cream and
keep hot. Wash, clean, and drain the mushrooms ;
fry them in the remainder of the butter, season with
pepper✪ Tomato Souffle Omelet and salt, and sprinkle with a little chopped
parsley. Put the tomato puree in a round dish,
surrounded with the fried mushrooms, sprinkle
over the remainder of the chopped parsley, and
serve hot.
To Preserve Tomatoes.
Choose small and perfectly sound tomatoes.
Place them in jars and cover them with an equal
proportion of vinegar and water. Add a few cloves
and a little Demerara sugar✪ To Preserve Tomatoes. Cover each jar with a
192
HOW TO COOK VEGETABLES.
Page 94 · 7 recipe records on this page
Presented as published in 1911. 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
Slice some tomatoes, season them with pepper and salt. Dip the slices into white of egg, and crumb with grated Parmesan cheese. Place the slices on a buttered baking sheet or saute-pan, cover them with a piece of buttered paper, and bake for 15 minutes. Have ready some macaroni, broken up small, and cooked in seasoned milk. Dress the macaroni in the shape of a border on a dish, and pile up the baked tomatoes in the centre ; sprinkle the border with finely-chopped parsley, garnish with small fried bread croutons, and serve.
Tomato Rice.
Scald, peel, and slice 6 ripe tomatoes. Fry them lightly in a saute-pan containing 1 1/2 oz. butter, and season to taste. Cook in 1 pint of stock 4 oz. of rice, previously blanched. When done add the tomatoes, and mix in carefully 1 to 2 oz. of grated Parmesan cheese. Put the whole in an earthenware fire-proof dish, season to taste, and bake in the oven for about half an hour.
Stuffed Tomatoes with Celeriac.
Select 6 or more even-sized round tomatoes (not over-ripe), cut out the centre portion of each with a sharp cutter, then dip the tomatoes into boiling water, and skin them carefully. Have ready a delicate, nicely-seasoned ragout, made of shredded celeriac cooked in salted water with lemon juice, and a few mushrooms, and Veloute or other good white sauce. Fill the tomatoes with this, place them on a buttered baking tin, besprinkle with a little oiled butter, and bake in a fairly hot oven for about 15 minutes. Dish up and serve hot.
Tomato Souffle Omelet.
Whisk up 4 to 6 fresh eggs in a basin, season with salt and pepper and pour the eggs into a well-buttered
fire-proof souffle dish. Bake in a fairly hot oven till the omelet is set and of a nice golden brown. Make an incision in the centre of the omelet and fill the cavity with a tomato stew, which is made as follows : Peel 3 or 4 small ripe tomatoes ; this is best done by dipping each into hot water for a few seconds. Then cut them into quarters and toss in a little butter over a quick fire. Season with salt and paprika pepper and use as directed. This omelet should be served in the dish or pan in which it is baked.
Tomatoes with Mushrooms.
For this dish the following ingredients are required :
1 lb. tomatoes, 4 oz. Cracknel biscuits, J gill cream,
2 oz. butter, 1 teaspoonful chopped parsley, a pinch of castor sugar, 1 dessertspoonful liquefied meat glaze or Lemco, 6 to 8 fresh-cut mushrooms, pepper, and salt.
Boil the tomatoes in slightly salted water ; strain off the water and rub the tomatoes through a sieve. Soak the biscuits in tepid water or milk, and then pass through a sieve. Mix them with the tomatoes in a stew-pan, add half the butter, the meat glaze or Lemco, the sugar, and enough salt and pepper to taste. Stir until it boils, then add the cream and keep hot. Wash, clean, and drain the mushrooms ; fry them in the remainder of the butter, season with pepper and salt, and sprinkle with a little chopped parsley. Put the tomato puree in a round dish, surrounded with the fried mushrooms, sprinkle over the remainder of the chopped parsley, and serve hot.
To Preserve Tomatoes.
Choose small and perfectly sound tomatoes. Place them in jars and cover them with an equal proportion of vinegar and water. Add a few cloves and a little Demerara sugar. Cover each jar with a
Records on this page
Tomatoes with CheeseTomato RiceStuffed Tomatoes with CeleriacTomato Souffle OmeletTomatoes with MushroomsTruffles in CrustsTo Preserve Tomatoes