dripping-pan just large enough to hold them, dust cracker
or bread crumbs over the tops, put a very small bit of but-
ter on each one, and then bake them for half an hour in a
hot oven; remove them from the dripping-pan to a hot
platter, without breaking them, and serve them hot, with
a gravy made as follows: After dishing the tomatoes, set
the dripping-pan in which they were baked over the fire,
stir into it a tablespoonful of dry flour, and let it brown ;
then stir in a pint of boiling water✪ Stuffed Tomatoes ; season the gravy highly
with salt and pepper, let it boil for a minute, and then serve
it with the stuffed tomatoes.
FRIED TOMATOES WITH BROWN GRAVY.
Choose very firm, ripe tomatoes ; wipe them with a wet
cloth, slice them half an inch thick, and cover them with
flour seasoned with salt and pepper; put a dripping-pan
over the fire with enough lard to be half an inch deep when
melted, and let it get smoking hot ; when the fat is hot,
put into it as many tomatoes as will lie flat in the pan, and
quickly brown them on both sides, turning them carefully
without breaking them ; when they are done, transfer them
to a hot dish, and fry more in the same way ; when all the
tomatoes are fried, pour out of the pan all the lard, saving
it for frying tomatoes again, and put in a tablespoonful each
of flour and butter ; stir them over the fire until they are
brown, then gradually stir in a pint of boiling water ; season
the gravy thus made rather highly with salt and pepper, and
let it boil for two minutes ; then pour it on a deep platter,
lay the fried tomatoes on it without breaking them, and
serve them hot.
BROILED TOMATOES.
Choose large, firm tomatoes, wash them in cold water,
and wipe them dry ; have ready a double wire gridiron well
buttered, a plate containing four tablespoonfuls of flour sea-
430 PRACTICAL AMERICAN COOKERY.
soned highly with salt and pepper, and two tablespoonfuls of
butter✪ Broiled Tomatoes melted by a gentle heat ; see that the fire is very hot
and clear; cut the tomatoes half an inch thick, dip the
slices first in the melted butter and then in the flour, lay
them between the bars of the buttered gridiron, and brown
them quickly on both sides ; serve the broiled tomatoes on
a hot dish, as soon as they are done, putting a small bit of
butter on each slice.
STEWED TOMATOES.
Use either canned tomatoes, or fresh ones scalded and.
peeled ; put them over the fire with a heaping tablespoon-
ful of butter, a teaspoonful of sugar, and a palatable season-
ing of salt and pepper, to each quart, and stew them gently
for half an hour ; if they are wanted thick, use a few bread
or cracker crumbs to produce the proper consistency ; if
milk or cream is added to them, add also a saltspoonful of
baking-soda to modify the acidity of the tomatoes and pre-
vent the curdling of the milk.
CANNED TOMATOES. ✪ Broiled Tomatoes
Page 232 · 5 recipe records on this page
Presented as published in 1885. 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
dripping-pan just large enough to hold them, dust cracker or bread crumbs over the tops, put a very small bit of butter on each one, and then bake them for half an hour in a hot oven; remove them from the dripping-pan to a hot platter, without breaking them, and serve them hot, with a gravy made as follows: After dishing the tomatoes, set the dripping-pan in which they were baked over the fire, stir into it a tablespoonful of dry flour, and let it brown ; then stir in a pint of boiling water ; season the gravy highly with salt and pepper, let it boil for a minute, and then serve it with the stuffed tomatoes.
FRIED TOMATOES WITH BROWN GRAVY.
Choose very firm, ripe tomatoes ; wipe them with a wet cloth, slice them half an inch thick, and cover them with flour seasoned with salt and pepper; put a dripping-pan over the fire with enough lard to be half an inch deep when melted, and let it get smoking hot ; when the fat is hot, put into it as many tomatoes as will lie flat in the pan, and quickly brown them on both sides, turning them carefully without breaking them ; when they are done, transfer them to a hot dish, and fry more in the same way ; when all the tomatoes are fried, pour out of the pan all the lard, saving it for frying tomatoes again, and put in a tablespoonful each of flour and butter ; stir them over the fire until they are brown, then gradually stir in a pint of boiling water ; season the gravy thus made rather highly with salt and pepper, and let it boil for two minutes ; then pour it on a deep platter, lay the fried tomatoes on it without breaking them, and serve them hot.
BROILED TOMATOES.
Choose large, firm tomatoes, wash them in cold water, and wipe them dry ; have ready a double wire gridiron well buttered, a plate containing four tablespoonfuls of flour sea-
soned highly with salt and pepper, and two tablespoonfuls of butter melted by a gentle heat ; see that the fire is very hot and clear; cut the tomatoes half an inch thick, dip the slices first in the melted butter and then in the flour, lay them between the bars of the buttered gridiron, and brown them quickly on both sides ; serve the broiled tomatoes on a hot dish, as soon as they are done, putting a small bit of butter on each slice.
STEWED TOMATOES.
Use either canned tomatoes, or fresh ones scalded and. peeled ; put them over the fire with a heaping tablespoonful of butter, a teaspoonful of sugar, and a palatable seasoning of salt and pepper, to each quart, and stew them gently for half an hour ; if they are wanted thick, use a few bread or cracker crumbs to produce the proper consistency ; if milk or cream is added to them, add also a saltspoonful of baking-soda to modify the acidity of the tomatoes and prevent the curdling of the milk.
CANNED TOMATOES.
Records on this page
Fried Tomatoes with Brown GravyStuffed TomatoesBroiled TomatoesBroiled TomatoesStewed Tomatoes