VEGETABLES 253
FRIED TOMATOES — Select the largest firm, ripe tomatoes for
frying. Cut them in halves and put them in a frying=pan that can
be covered, having first melted 2 tablespoons of butter in the pan;
place the tomatoes with the skin side down, and on the top of each
half put as much of bread crumbs as it will hold; season with salt✪ Fried Summer Squash
and pepper. Cover the tomatoes and allow them to cook 10 minutes
without removing the cover; then take out the tomatoes on a platter
and set where .they will keep hot while you prepare a gravy for them,
as follows: If the butter has cooked away, add a little more to the
frying=pan; pour in ^ teacup of boiling water, then thicken with a
teaspoon of flour wet with a little water; stir until it boils, season
with salt✪ Gravy for Tomatoes and pepper, and pour over the tomatoes.
TOMATOES AND MACARONI Turn -| lb. tomatoes into a
sauce^pan, with a spoonful of stock or a bit of butter; let them cook
until tender enough to pass through a coarse sieve or colander, then
re-heat, season nicely, adding a few drops of lemon juice or vinegar,
and pour over a flat dish covered with nicely boiled macaroni, not the
pipe; that answers when it is to be cut into short lengths. Cover
the surface with grated cheese and bread crumbs, put a few bits of
butter✪ Tomatoes and Macaroni over it, and brown it before the fire or in a quick oven.
SALTED TOMATOES.— Pick ripe tomatoes (but not too ripe)
and put in jars. Put strong salt brine over them✪ Salted Tomatoes, and cover with a
plate, having the brine just cover them, and then in the winter when
you want to use them, take out what you want and soak 24 hours in
cold water, and peel and slice the same as when ' they are fresh from
the vines. They are much better in this way than when canned.
STEWED TOMATOES.— Scald, peel, slice and stew slowly in a
sauce^pan about ^ hour; then add salt, pepper, butter, and a little
sugar to sweeten; stew ^ hour more, stirring in the seasoning.
Thicken, if desired, with cracker or bread crumbs, or corn^starch, or
flour✪ Stewed Tomatoes dissolved in cold water. Canned tomatoes can be prepared in
the same manner.
TOMATO TOAST. —Scald and peel nice, fresh tomatoes, and
stew till tender— about ^ to | hour; season with butter, salt, pepper
and a little sugar. Take as many slices of bread as needed for the
family, toast well, butter, and arrange in layers in a deep dish with
some of the stewed tomatoes on each slice; cover and serve at once.
CANNED TOMATOES — These are nice stewed and baked in
alternate layers with boiled rice, or boiled macaroni, seasoning the
layers with butter, popper✪ Canned Tomatoes and salt.
254 VEGETABLES
The tomato is a native of South America, and belongs to the nightshade order,
■which includes the potato and tobacco. It was considered poisonous or unfit for
food until within a comparatively few years. The fruit is the only part which is
eaten. It is a delicious article of food, and exerts a healthful influence upon the
liver and biliary organs, and is considered by some physicians a good remedy for
indigestion and dyspepsia. It contains about 6^ of sugar, a little less than 1^ of
malic acid, to which it owes its refreshing and cooling qualities, a little pectose,
etc. The skins will readily come off if boiling water is poured over them and they
are allowed to stand a while.
TURNIPS.
Page 195 · 8 recipe records on this page
Presented as published in 1902. 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
FRIED TOMATOES — Select the largest firm, ripe tomatoes for frying. Cut them in halves and put them in a frying-pan that can be covered, having first melted 2 tablespoons of butter in the pan; place the tomatoes with the skin side down, and on the top of each half put as much of bread crumbs as it will hold; season with salt and pepper. Cover the tomatoes and allow them to cook 10 minutes without removing the cover; then take out the tomatoes on a platter and set where .they will keep hot while you prepare a gravy for them, as follows: If the butter has cooked away, add a little more to the frying-pan; pour in ^ teacup of boiling water, then thicken with a teaspoon of flour wet with a little water; stir until it boils, season with salt and pepper, and pour over the tomatoes.
TOMATOES AND MACARONI Turn -| lb. tomatoes into a
sauce-pan, with a spoonful of stock or a bit of butter; let them cook until tender enough to pass through a coarse sieve or colander, then re-heat, season nicely, adding a few drops of lemon juice or vinegar, and pour over a flat dish covered with nicely boiled macaroni, not the pipe; that answers when it is to be cut into short lengths. Cover the surface with grated cheese and bread crumbs, put a few bits of butter over it, and brown it before the fire or in a quick oven.
SALTED TOMATOES.— Pick ripe tomatoes (but not too ripe) and put in jars. Put strong salt brine over them, and cover with a plate, having the brine just cover them, and then in the winter when you want to use them, take out what you want and soak 24 hours in cold water, and peel and slice the same as when ' they are fresh from the vines. They are much better in this way than when canned.
STEWED TOMATOES.— Scald, peel, slice and stew slowly in a sauce-pan about ^ hour; then add salt, pepper, butter, and a little sugar to sweeten; stew ^ hour more, stirring in the seasoning. Thicken, if desired, with cracker or bread crumbs, or cornstarch, or flour dissolved in cold water. Canned tomatoes can be prepared in the same manner.
TOMATO TOAST. —Scald and peel nice, fresh tomatoes, and stew till tender— about ^ to | hour; season with butter, salt, pepper and a little sugar. Take as many slices of bread as needed for the family, toast well, butter, and arrange in layers in a deep dish with some of the stewed tomatoes on each slice; cover and serve at once.
CANNED TOMATOES — These are nice stewed and baked in alternate layers with boiled rice, or boiled macaroni, seasoning the layers with butter, popper and salt.
The tomato is a native of South America, and belongs to the nightshade order, ■which includes the potato and tobacco. It was considered poisonous or unfit for food until within a comparatively few years. The fruit is the only part which is eaten. It is a delicious article of food, and exerts a healthful influence upon the liver and biliary organs, and is considered by some physicians a good remedy for indigestion and dyspepsia. It contains about 6% of sugar, a little less than 1% of malic acid, to which it owes its refreshing and cooling qualities, a little pectose, etc. The skins will readily come off if boiling water is poured over them and they are allowed to stand a while.
TURNIPS.
Records on this page
Fried Summer SquashFried TomatoesGravy for TomatoesTomatoes and MacaroniSalted TomatoesStewed TomatoesCanned TomatoesTomato Toast