2. Cover with cheesecloth; steam until soft, about
30 to 40 mins.
3. Lift out; mash and season.
STEAMED VEGETABLE MARROW.
1. Cut marrow in slices 1" thick, then in pieces for
serving; remove skin.
2. Place on plate in steamer; cover with cheesecloth.
3. Steam until tender, about 20 to 30 mins.
4. Lift out carefully; serve with butter, pepper and salt,
or use water collected on plate in making Vegetable Sauce.
Marrow may be mashed and seasoned with butter, pepper
and salt.
STEWED TOMATOES.
1. Pour boiling water over tomatoes to loosen skins;
peel; cut in pieces, removing core.
2. Cook slowly about 20 mins. ; stir occasionally.
3. Season with butter, pepper, salt and a little sugar.
Note. — Onion or green pepper, cut in small pieces, may
be cooked with the tomatoes.
92 CANADIAN COOK BOOK
Tomatoes may be thickened with bread crumbs, or add
cubes of bread just before serving. Cracker crumbs, corn-
starch or minute tapioca may be used.
SCALLOPED TOMATOES.
8 large tomatoes.
1 T. grated onion.
1 tb. butter.
1 T. salt.✪ Mashed Sweet Potatoes
3^ T. pepper.
1 tb. sugar.
2 c. buttered crumbs.
1. Scald and peel tomatoes; cut into pieces.
2. Butter a baking-dish; put in a layer of buttered
crumbs.
3. Add a layer of tomatoes; dot over with butter; sprinkle
with seasonings and cover with crumbs.
4. Repeat, having a thick layer of crumbs on top.
5. Bake in a moderate oven.
Note. — Canned tomatoes may be used; if very juicy,
drain tomatoes from the juice.
1
1 T.
3 tb.
3^T.
f.g.
1 T.
1 tb.
STUFFED TOMATOES.
6 medium sized tomatoes.
3^ tb. finely chopped onion.
2 tb. butter.
3^ c. crumbs.
}/2 c. cooked veal, chicken or ham,
minced.
3^ T. salt.
jPepper.
1 egg.✪ Stuffed Tomatoes
c. buttered crumbs.
1. Wipe tomatoes; cut shce from stem end.
2. Scoop out inside with a teaspoon; sprinkle inside of
shell with salt, invert, let stand 15 mins.
3. Brown the onion slightly in butter; add crumbs,
meat, tomato pulp and seasonings; cook 5 mins.
4. Add egg, slightly beaten; cook 1 min.
5. Refill shells, cover with buttered crumbs, place in
greased pan or casserole.
6. Bake in hot oven 20 mins.
VEGETABLES
93
SCALLOPED VEGETABLES.
c. 2 c. cooked vegetables.
^ c. 1 c. medium white sauce.
3 tb. 1^2 c. buttered crumbs.
1. Use cooked potatoes, cabbage, cauliflower, onions,
etc.
2. Butter a baking-dish; put in vegetables.
3. Pour over white sauce; cover with buttered crumbs.
4. Bake, until crumbs are brown, in a moderate oven.
MACEDOINE OF VEGETABLES.
1. Cook separately equal quantities of carrots, turnips
and parsnips, cut into cubes.
2. Drain; mix all together; add canned peas or finely
chopped parsley, melted butter and seasonings.
3. Turn into hot serving-dish or serve as a border around
meat or fish.
BAKED BEANS.
4 c. small white beans.
3^ lb. fat salt pork.
3i tb. salt.
1 tb. molasses.
2 tb. brown sugar.
}i T. pepper.
1 T. mustard.
1. Pick over and wash beans.
2. Soak over night in cold water to which baking soda
has been added (3^ T. to 1 qt.).
3. In morning, drain; add fresh boiling water and cook
below boiling point until skin curls when beans are exposed
to the air. Drain.
4. Scald and scrape the rind of the pork.
5. Place thin slice of pork in bottom of crock; turn in the
beans; bury remaining pork at top of crock. ✪ Vegetable Bake
Page 29 · 6 recipe records on this page
Presented as published in 1924. 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
2. Cover with cheesecloth; steam until soft, about 30 to 40 mins.
3. Lift out; mash and season.
STEAMED VEGETABLE MARROW.
1. Cut marrow in slices 1" thick, then in pieces for serving; remove skin.
2. Place on plate in steamer; cover with cheesecloth.
3. Steam until tender, about 20 to 30 mins.
4. Lift out carefully; serve with butter, pepper and salt, or use water collected on plate in making Vegetable Sauce.
Marrow may be mashed and seasoned with butter, pepper and salt.
STEWED TOMATOES.
1. Pour boiling water over tomatoes to loosen skins; peel; cut in pieces, removing core.
2. Cook slowly about 20 mins. ; stir occasionally.
3. Season with butter, pepper, salt and a little sugar. Note. — Onion or green pepper, cut in small pieces, may
be cooked with the tomatoes.
Tomatoes may be thickened with bread crumbs, or add cubes of bread just before serving. Cracker crumbs, cornstarch or minute tapioca may be used.
SCALLOPED TOMATOES.
8 large tomatoes. 1 T. grated onion. 1 tb. butter. 1 T. salt. 3^ T. pepper.
1 tb. sugar.
2 c. buttered crumbs.
1. Scald and peel tomatoes; cut into pieces.
2. Butter a baking-dish; put in a layer of buttered crumbs.
3. Add a layer of tomatoes; dot over with butter; sprinkle with seasonings and cover with crumbs.
4. Repeat, having a thick layer of crumbs on top.
5. Bake in a moderate oven.
Note. — Canned tomatoes may be used; if very juicy, drain tomatoes from the juice.
1 T. 3 tb.
3^T.
f.g. 1 T. 1 tb.
STUFFED TOMATOES.
6 medium sized tomatoes. 3^ tb. finely chopped onion. 2 tb. butter. 3^ c. crumbs.
}/2 c. cooked veal, chicken or ham,
minced. 3^ T. salt. jPepper. 1 egg.
c. buttered crumbs.
1. Wipe tomatoes; cut slice from stem end.
2. Scoop out inside with a teaspoon; sprinkle inside of shell with salt, invert, let stand 15 mins.
3. Brown the onion slightly in butter; add crumbs, meat, tomato pulp and seasonings; cook 5 mins.
4. Add egg, slightly beaten; cook 1 min.
5. Refill shells, cover with buttered crumbs, place in greased pan or casserole.
6. Bake in hot oven 20 mins.
SCALLOPED VEGETABLES.
c. 2 c. cooked vegetables. ^ c. 1 c. medium white sauce. 3 tb. 1^2 c. buttered crumbs.
1. Use cooked potatoes, cabbage, cauliflower, onions, etc.
2. Butter a baking-dish; put in vegetables.
3. Pour over white sauce; cover with buttered crumbs.
4. Bake, until crumbs are brown, in a moderate oven.
MACEDOINE OF VEGETABLES.
1. Cook separately equal quantities of carrots, turnips and parsnips, cut into cubes.
2. Drain; mix all together; add canned peas or finely chopped parsley, melted butter and seasonings.
3. Turn into hot serving-dish or serve as a border around meat or fish.
BAKED BEANS.
4 c. small white beans. 3^ lb. fat salt pork. 3i tb. salt.
1 tb. molasses.
2 tb. brown sugar. }i T. pepper.
1 T. mustard.
1. Pick over and wash beans.
2. Soak over night in cold water to which baking soda has been added (3^ T. to 1 qt.).
3. In morning, drain; add fresh boiling water and cook below boiling point until skin curls when beans are exposed to the air. Drain.
4. Scald and scrape the rind of the pork.
5. Place thin slice of pork in bottom of crock; turn in the beans; bury remaining pork at top of crock.
Records on this page
Scalloped VegetablesMashed Sweet PotatoesStuffed TomatoesVegetable BakeMacedoine of VegetablesBaked Beans