Succotash, — Parboil quart dry white beans in soda water. Cook
alowly in a separate vess^ two-thirds as much dried sweet corn.
Pour off soda water from beans and put them over fire in cold wa-
ter with a small piece salt pork, Let them boil about three hours,
adding hot water to prevent burning, When nearly don3 add com,
a trifle of red pepper, a small piece of butter, and a tablespoon
sugar. The pork makes it salt enough.
Baked Taviatoes. — Take nice large tomatoes ; wash and wipe
dry ; cut in halves ; lay in baking dish with rind down, so tne
juice will not run out; put a little piece of butter on each half,
sprinkle over some salt and pepper, tnen sift with flour and sugar
to make them brown ; put a little water in to keep from burning
and bake until done. Eat warm ; or cut in slices, season as above
and cover with a layer of bread crumbs. Or into quart cold stewed
tomatoes, beat two eggs, two tablespoons bread crumbs, tablespoon
chopped parsley, and a little pepper and salt. Bake twenty min-
utes in a quick oven. For Boilea Tomatoes select good firm toma-
toes ; drop them into a pail or pot of hot water, and boil them the
same as you would boil potatoes with their "jackets" on. The
length of time, of course, will depend somewhat on the size of the
fruit and the quickness of the fire. When they have been boiling
about five minutes, try them with a fork. If they are soft all the
way through they are done. Lift out, peel the skin off, aild butter,
pepper and salt. These are very nice. For Stuffed Tomatoes cut six
tomatoes in halves, remove pulp and fill inside with a mixture of
bread-crumbs, and grated Parmesan cheese seasoned with pepper
and salt; place a- small piece of butter on each half tomato, ana lay
them close together in a well-buttered tin. Bake in a slow oven
about half an hour, and serve with the liquor that comes from
them when cooking, or a nice rich gravy may be poured over them.
Or any stuffed tomatoes may be Fried carefully or they are deli-
cious Braised. For Tomato Salad lay, whole, on the ice before
slicing, to harden them ; slice them with a sharp knife, and pour
over any salad dressing. For Tomatoes With Eggs, peel skins from
twelve large tomatoes. Put four spoonfuls butter in a frying-pan ;
when hot, add one large onion chopped fine ; let it fry a few min-
utes, add tomatoes, and when nearly done, six eggs well beaten.
With Onions, slice two large onions, quart tomatoes, cook and seas-
on with pepper, salt, butter, thicken with bread. Just before serv-
ing add half cup either sweet or good sour cream. If tomatoes are
taken from fire before adding cream it will not curdle. With Rice,
scald and peel six ripe tomatoes, scald cup rice, and put both to-
gether in a pan ; add tablespoon sugar, a little salt, pepper, and
water enough to bring the rice to consistency of plain boiled rice when
done, and stew till latter is tender. Season with butter before serv-
ing.
VEGETABLES. 611
Page 530
Presented as published in 1890. 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
Succotash, — Parboil quart dry white beans in soda water. Cook slowly in a separate vessel two-thirds as much dried sweet corn. Pour off soda water from beans and put them over fire in cold water with a small piece salt pork, Let them boil about three hours, adding hot water to prevent burning, When nearly done add com, a trifle of red pepper, a small piece of butter, and a tablespoon sugar. The pork makes it salt enough.
Baked Tomatoes. — Take nice large tomatoes ; wash and wipe dry ; cut in halves ; lay in baking dish with rind down, so the juice will not run out; put a little piece of butter on each half, sprinkle over some salt and pepper, then sift with flour and sugar to make them brown ; put a little water in to keep from burning and bake until done. Eat warm ; or cut in slices, season as above and cover with a layer of bread crumbs. Or into quart cold stewed tomatoes, beat two eggs, two tablespoons bread crumbs, tablespoon chopped parsley, and a little pepper and salt. Bake twenty minutes in a quick oven. For Boilea Tomatoes select good firm tomatoes ; drop them into a pail or pot of hot water, and boil them the same as you would boil potatoes with their "jackets" on. The length of time, of course, will depend somewhat on the size of the fruit and the quickness of the fire. When they have been boiling about five minutes, try them with a fork. If they are soft all the way through they are done. Lift out, peel the skin off, add butter, pepper and salt. These are very nice. For Stuffed Tomatoes cut six tomatoes in halves, remove pulp and fill inside with a mixture of bread-crumbs, and grated Parmesan cheese seasoned with pepper and salt; place a- small piece of butter on each half tomato, and lay them close together in a well-buttered tin. Bake in a slow oven about half an hour, and serve with the liquor that comes from them when cooking, or a nice rich gravy may be poured over them. Or any stuffed tomatoes may be Fried carefully or they are delicious Braised. For Tomato Salad lay, whole, on the ice before slicing, to harden them ; slice them with a sharp knife, and pour over any salad dressing. For Tomatoes With Eggs, peel skins from twelve large tomatoes. Put four spoonfuls butter in a frying-pan ; when hot, add one large onion chopped fine ; let it fry a few minutes, add tomatoes, and when nearly done, six eggs well beaten. With Onions, slice two large onions, quart tomatoes, cook and season with pepper, salt, butter, thicken with bread. Just before serving add half cup either sweet or good sour cream. If tomatoes are taken from fire before adding cream it will not curdle. With Rice, scald and peel six ripe tomatoes, scald cup rice, and put both together in a pan ; add tablespoon sugar, a little salt, pepper, and water enough to bring the rice to consistency of plain boiled rice when done, and stew till latter is tender. Season with butter before serving.