mixture, set them in'^ deep dish or plate, and bake slowly for Yz
an hr. — Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, III.
BAKED TOMATOES (Italian Style).— Pour 2 tablespoons
of olive oil in a baking-dish, add 4 tablespoons of grated bread
crumibs, mixed with parsley and other herbs, all of which must
have been chopped very fine. Season with pepper and salt. Upon
a bed of oil and crumbs, lay a dozen tomatoes, cut in halves. Cover
them with 4 tablespoons of bread crumbs, previously seasoned in
the same way. Pour over all 2 tablespoons of oil, and send dish
to a hot oven where tomatoes must bake for about an hr, — Mrs. J.
E. Jenkins, 2625 Prairie Ave., Chicago, 111.
BAKED TOMATOES STUFFED.^Cut off the tops of to-
matoes just large enough to take out the seeds, remove seeds, make
a dressing of bread crumbs, pepper, salt and butter, and a little
onion, fill the tomatoes with this, place the tops back on. Bake
in a hot oven.— Mrs. Lee L. Lamping, 801 S. Kedzie Ave., Chi-
cago, 111.
CREAMED TOMATOES.— 1 can tomatoes put through col-
ander; bring to a boil on the stove, and season with pepper, salt,
and 1 tablespoon sugar; mix 1 tablespoon flour with J^ a cup of
sweet cream✪ Creamed Tomatoes; stir it in with the tomatoes while boiling; serve hot. —
Mrs. E. Seymour, 6330 Ingleside Ave., Chicago, 111.
DEVILED TOMATOES.— Peel and cut into thick slices 8
large tomatoes. Put into a saucepan 4 tablespoons of vinegar, 2
of best salad oil, 1 of sugar, 1 teaspoon each of salt and made mus-
tard, and 1 saltspoon of paprika, pepper✪ Deviled Tomatoes. Bring quickly to a boil,
pour over the tomatoes and serve at once. — Eloise Jennings, Win-
netka, 111.
TOMATO DUMPLINGS.— 1 can tomatoes (or fresh), season
with a little sugar, pepper and salt, and butter. Make dumplings
with 1 tablespoon shortening, put in 2j/^ cups flour, lJ/2 teaspoons
baking powder, a little salt, stir up^ and just mix lightly with wa-
ter✪ Tomato Dumplings. Take out with a soup spoon and put on tomatoes, hardly
touching each other. Cover so steam is kept in. When cooked 5
minutes, take a fork and go between. Cook 5 minutes longer. —
Mrs. Mary H. Park, 836 Wilson Ave., Chicago, 111.
COOK COUNTY COOK BOOK 423
TOMATO EGGS. — Take 3 even-sized tomatoes, 2 eggs, 1
tablespoon milk, 1 oz. butter, a little chopped parsley, 6 rounds of
buttered toast✪ Tomato Eggs. * Cut tomatoes in halves through the center (not
from stem to top), and take out some of the pulp into a saucepan,
with 1 oz. of butter, and cook lightly; beat eggs, and add to milk,
put into a saucepan with pulp, and allow all to cook, but not set.
Place the tomato shells in the oven, and let them cook until ten-
der, then arrange them on toast and place mixture in them, and
sprinkle parsley over them, and decorate the dish with parsley
leaves. A little finely chopped ham makes an agreeable addition
to the mixture. — Mrs. W. H. Sergeant, 3845 S. State St., Chicago,
111.
FRIED TOMATOES.-^Cut smooth, solid tomatoes into slices,
and drain well; dust each with pepper and salt; beat an egg in a
saucer till light, and add to it a tablespoon of boiling water. Dip
each slice first in this, then in crumbs, and fry brown on both sides;
take up carefully, and serve very hot. — Mrs. Mary Fowler, 5718
Cedar St., Chicago, 111. ✪ Fried Tomatoes
Page 290 · 5 recipe records on this page
Presented as published in 1912. 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
mixture, set them in a deep dish or plate, and bake slowly for Yz an hr. — Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, III.
BAKED TOMATOES (Italian Style).— Pour 2 tablespoons of olive oil in a baking-dish, add 4 tablespoons of grated bread crumibs, mixed with parsley and other herbs, all of which must have been chopped very fine. Season with pepper and salt. Upon a bed of oil and crumbs, lay a dozen tomatoes, cut in halves. Cover them with 4 tablespoons of bread crumbs, previously seasoned in the same way. Pour over all 2 tablespoons of oil, and send dish to a hot oven where tomatoes must bake for about an hr, — Mrs. J. E. Jenkins, 2625 Prairie Ave., Chicago, 111.
BAKED TOMATOES STUFFED.— Cut off the tops of tomatoes just large enough to take out the seeds, remove seeds, make a dressing of bread crumbs, pepper, salt and butter, and a little onion, fill the tomatoes with this, place the tops back on. Bake in a hot oven.— Mrs. Lee L. Lamping, 801 S. Kedzie Ave., Chicago, 111.
CREAMED TOMATOES.— 1 can tomatoes put through colander; bring to a boil on the stove, and season with pepper, salt, and 1 tablespoon sugar; mix 1 tablespoon flour with ½ a cup of sweet cream; stir it in with the tomatoes while boiling; serve hot. — Mrs. E. Seymour, 6330 Ingleside Ave., Chicago, 111.
DEVILED TOMATOES.— Peel and cut into thick slices 8 large tomatoes. Put into a saucepan 4 tablespoons of vinegar, 2 of best salad oil, 1 of sugar, 1 teaspoon each of salt and made mustard, and 1 saltspoon of paprika, pepper. Bring quickly to a boil, pour over the tomatoes and serve at once. — Eloise Jennings, Winnetka, 111.
TOMATO DUMPLINGS.— 1 can tomatoes (or fresh), season with a little sugar, pepper and salt, and butter. Make dumplings with 1 tablespoon shortening, put in 2½ cups flour, 1½ teaspoons baking powder, a little salt, stir up and just mix lightly with water. Take out with a soup spoon and put on tomatoes, hardly touching each other. Cover so steam is kept in. When cooked 5 minutes, take a fork and go between. Cook 5 minutes longer. — Mrs. Mary H. Park, 836 Wilson Ave., Chicago, 111.
TOMATO EGGS. — Take 3 even-sized tomatoes, 2 eggs, 1 tablespoon milk, 1 oz. butter, a little chopped parsley, 6 rounds of buttered toast. * Cut tomatoes in halves through the center (not from stem to top), and take out some of the pulp into a saucepan, with 1 oz. of butter, and cook lightly; beat eggs, and add to milk, put into a saucepan with pulp, and allow all to cook, but not set. Place the tomato shells in the oven, and let them cook until tender, then arrange them on toast and place mixture in them, and sprinkle parsley over them, and decorate the dish with parsley leaves. A little finely chopped ham makes an agreeable addition to the mixture. — Mrs. W. H. Sergeant, 3845 S. State St., Chicago,
FRIED TOMATOES.— Cut smooth, solid tomatoes into slices, and drain well; dust each with pepper and salt; beat an egg in a saucer till light, and add to it a tablespoon of boiling water. Dip each slice first in this, then in crumbs, and fry brown on both sides; take up carefully, and serve very hot. — Mrs. Mary Fowler, 5718 Cedar St., Chicago, 111.
Records on this page
Creamed TomatoesDeviled TomatoesTomato DumplingsTomato EggsFried Tomatoes