Select six nice, small, fresh tomatoes, and scald by pouring
boiling water over them. Remove the skin, scoop out the
inside, and set in an ice-box. Cook some sweetbreads and
put them through the meat machine. Also chop fine some
mushrooms and mix them with the sweetbreads. Chop
fine two trufSes and set them aside. Make a sauce of the
foUowing : One tablespoonful of butter✪ Spaghetti with Tomato Sauce and one tablespoonful
of flour put in a saucepan and let come to a boil. Then
add one cupful of white stock and the inside of the tomatoes.
Let ali boil well ten minutes. Add chopped truffles, some
chopped parsley, and season to taste. Mix the forcemeat with
the sauce and stuffed tomatoes. Bake until tender, and serve
on rings of toast which are cut with biscuit cutter and f ried
in hot fat.
VEGETAULEU AND FAR1NACE0U8 FOODS 259
Baked Tomatoes
Take out the core of the tornato and season highly with
salt, pepper, and one-half teaspoon of sugar. On each place a
good-sized piece of butter. Sprinkle over with bread crumbs
and bake an hour. Protect them with a pan of water in the
upper oven.
Tornato Toast with Mushrooms
Empty in a porcelain saucepan a can of fine tomatoes, or if
they are in season stew the tomatoes fresh for the dish. Cook
and flavor with pepper, salt, and butter. Toast thin slices of
stale white bread, butter, cover each slice with the stewed and
seasoned tomatoes, and upon it lay a peeled mushroom. Butter
the mushrooms and over each sprinkle pepper if your tasto
demands it.
Tomatoes and Mushrooms
Take a can of tomatoes✪ Baked Tomatoes, a dash of cayenne pepper, a heap-
ìng teaspoon of corn-starch wet with milk, and aUow ali to sim-
mer till the corn-starch is cooked. Then add a teaspoon of
grated or fìuely chopped onions, a can of mushrooms, and a
good tablespoon of Worcestershire sauce. Cook together thor-
oughly fifteen or twenty minutes.
Mashed Tumip
Pare entirely from the tumips the stringy rind, split them
once, or even twice if they are large, and boil them till they
are very tender. They take some time longer than potatoes to
cook. When boiled, pour off the water, pressing them tenderly
with a large piate to free them as much as possible from water.
Mash them as you mash potato, but to insure their being free
from lumps you may pass them through a colander or sieve.
When they are young, they may be mashed smooth without
260 MR8. beely's cook book
this. Put them in a saucepan and stir them constantly for
some minutes over a gentle fire to dry them, then add sali, a
bit of fresh batter, and, if you wish, a little cream or milk.
They should be simmered until the liquid is dried out. Mould
low in a vegetable dish, dash pepper and lay bits of batter over
the top, and serve.
Tumip Dice
For this method of cooking, the tarnips shoald be young,
mild, and fine-grained. After yoa bave washed, dried, and
peeled the tarnips, slice them half an inch thick and cat the
slices into dice. Dissolve an oance of batter for each half
pound of the tarnips, drop them in the batter, and stew them
very gently from three-quarters of an hour to a full hour.
Season with salt and white pepper when they are half done.
Serve as a vegetable or piled on broiled mutton chops*
Vegetables à la Jardinière ✪ Vegetables à la Jardinière
Page 144 · 10 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
Select six nice, small, fresh tomatoes, and scald by pouring boiling water over them. Remove the skin, scoop out the inside, and set in an ice-box. Cook some sweetbreads and put them through the meat machine. Also chchopped some mushrooms and mix them with the sweetbreads. Chop fine two truffles and set them aside. Make a sauce of the foUowing : One tablespoonful of butter and one tablespoonful of flour put in a saucepan and let come to a boil. Then add one cupful of white stock and the inside of the tomatoes. Let all boil well ten minutes. Add chopped truffles, some chopped parsley, and season to taste. Mix the forcemeat with the sauce and stuff tomatoes. Bake until tender, and serve on rings of toast which are cut with biscuit cutter and f ried in hot fat.
VEGETABLES AND FARINACEOUS FOODS 259
Baked Tomatoes
Take out the core of the tomato and season highly with salt, pepper, and one-half teaspoon of sugar. On each place a good-sized piece of butter. Sprinkle over with bread crumbs and bake an hour. Protect them with a pan of water in the upper oven.
Tomato Toast with Mushrooms
Empty in a porcelain saucepan a can of fine tomatoes, or if they are in season stew the tomatoes fresh for the dish. Cook and flavor with pepper, salt, and butter. Toast thin slices of stale white bread, butter, cover each slice with the stewed and seasoned tomatoes, and upon it lay a peeled mushroom. Butter the mushrooms and over each sprinkle pepper if your tasto demands it.
Tomatoes and Mushrooms
Take a can of tomatoes, a dash of cayenne pepper, a heaping teaspoon of corn-starch wet with milk, and allow all to simmer till the corn-starch is cooked. Then add a teaspoon of grated or fìuely chopped onions, a can of mushrooms, and a good tablespoon of Worcestershire sauce. Cook together thoroughly fifteen or twenty minutes.
Mashed Turnip
Pare entirely from the turnips the stringy rind, split them once, or even twice if they are large, and boil them till they are very tender. They take some time longer than potatoes to cook. When boiled, pour off the water, pressing them tenderly with a large plate to free them as much as possible from water. Mash them as you mash potato, but to insure their being free from lumps you may pass them through a colander or sieve. When they are young, they may be mashed smooth without
260 MRS. SEELY'S COOK BOOK
this. Put them in a saucepan and stir them constantly for some minutes over a gentle fire to dry them, then add salt, a bit of fresh butter, and, if you wish, a little cream or milk. They should be simmered until the liquid is dried out. Mould low in a vegetable dish, dash pepper and lay bits of batter over the top, and serve.
Turnip Dice
For this method of cooking, the turnips should be young, mild, and fine-grained. After you have washed, dried, and peeled the turnips, slice them half an inch thick and cat the slices into dice. Dissolve an ounce of butter for each half pound of the turnips, drop them in the batter, and stew them very gently from three-quarters of an hour to a full hour. Season with salt and white pepper when they are half done. Serve as a vegetable or piled on broiled mutton chops.
Vegetables à la Jardinière
Records on this page
Spaghetti with Tomato SauceBaked TomatoesStuffed TomatoesTomato FarcieBaked TomatoesMashed TurnipTurnip DiceTornato Toast with MushroomsTomatoes and MushroomsVegetables à la Jardinière