Pare and remove the stems from six young summer squash and cut into uniform slices a fifth of an inch thick. Spread plentifully with grated cheese rubbed together with a little cream, salt and paprika; cover with the remaining pieces, forming a sandwich. Dip in batter (No. 466)✪ Summer Squash, and fry in deep fat in a frying basket. Serve with cream or to- mato sauce. 237. TOMATOES AND APPLES— LAGUNITAS Slice a large onion very thin and mix it with a large can of tomatoes and a green pepper (without seed) if in season, VEGETABLE ENTREES 69 chopped fine. Add a tablespoon of olive oil, a scant tea- spoon of salt ; cover and simmer slowly for an hour. But- ter four thick slices of stale bread, without crust, and bake until crisp. Spread a layer of tomato in a casserole, lay two slices of bread on top, on which place a thick layer of tart cooking apples, cored and sliced. Sprinkle with brown sugar and a tiny pinch of allspice✪ Tomatoes and Apples - Lagunitas ; add more tomatoes, bread, apple, etc., until the dish is full. Cover with crumbs and bake in a slow oven for two or three hours. 238. TOMATOES— BENGAL Cut six rounds of bread, fry until crisp, drain and keep hot. Peel and cut into thick slices three medium-sized to- matoes ; season with salt and curry powder and place on a baking tin. Pour a spoonful of thick cream sauce (No. 123), over each slice, sprinkle with crumbs and bake for ten minutes. Spread the toast with a little chopped chutney or pickle ; place the tomatoes on top and serve very hot. 239. TOMATOES— EAST INDIAN Place layers of sliced tomatoes, sliced onions and thick slices of buttered bread (without crust), alternately in a deep pudding dish, allowing it to come four or five inches higher than the dish, as it falls. Season with salt, pepper and frequent lumps of butter between the layers. Place the tomatoes in the dish first and bread and butter on top. Bake slowly for six hours. 240. TOMATOES— SICILIAN Wash six large firm tomatoes, cut a circle in the stem end and scoop out half of the interior; then place them in a pudding dish. Add two tablespoons of olive oil, an onion and slice of ham or bacon, chopped fine, salt, paprika and a heaping dessert spoon of brown sugar and small pinch of allspice to the tomato pulp, and stew it with half a cup of bread crumbs✪ Tomatoes - Sicilian until it is well blended ; then fill the to- mato cups with it, sprinkle with cheese and more crumbs, and bake in a slow oven for two hours. VEGETABLE EX TREES 241. TOPIC— ARMENIAN Boil two cups of dried yellow peas until tender; then rub through a sieve with enough milk to moisten slightly. Season liberally with salt and paprika; then turn it into a pudding cloth, which has been scalded and dusted with flour. Before tying it up make a hole in the middle and insert a bunch of savory herbs — parsley, mint, chevril, mar- joram, or any combination that suggests itself. Tie tightly and boil in a kettle of water for about an hour. Turn out and serve with tomato sauce. 242. UMITAS— SPANISH

AI-modernized reading of the original text

Pare and remove the stems from six young summer squash and cut into uniform slices a fifth of an inch thick. Spread plentifully with grated cheese rubbed together with a little cream, salt and paprika; cover with the remaining pieces, forming a sandwich. Dip in batter (No. 466), and fry in deep fat in a frying basket. Serve with cream or tomato sauce. 237. TOMATOES AND APPLES— LAGUNITAS Slice a large onion very thin and mix it with a large can of tomatoes and a green pepper (without seed) if in season, chopped fine. Add a tablespoon of olive oil, a scant teaspoon of salt ; cover and simmer slowly for an hour. Butter four thick slices of stale bread, without crust, and bake until crisp. Spread a layer of tomato in a casserole, lay two slices of bread on top, on which place a thick layer of tart cooking apples, cored and sliced. Sprinkle with brown sugar and a tiny pinch of allspice ; add more tomatoes, bread, apple, etc., until the dish is full. Cover with crumbs and bake in a slow oven for two or three hours. 238. TOMATOES— BENGAL Cut six rounds of bread, fry until crisp, drain and keep hot. Peel and cut into thick slices three medium-sized tomatoes ; season with salt and curry powder and place on a baking tin. Pour a spoonful of thick cream sauce (No. 123), over each slice, sprinkle with crumbs and bake for ten minutes. Spread the toast with a little chopped chutney or pickle ; place the tomatoes on top and serve very hot. 239. TOMATOES— EAST INDIAN Place layers of sliced tomatoes, sliced onions and thick slices of buttered bread (without crust), alternately in a deep pudding dish, allowing it to come four or five inches higher than the dish, as it falls. Season with salt, pepper and frequent lumps of butter between the layers. Place the tomatoes in the dish first and bread and butter on top. Bake slowly for six hours. 240. TOMATOES— SICILIAN Wash six large firm tomatoes, cut a circle in the stem end and scoop out half of the interior; then place them in a pudding dish. Add two tablespoons of olive oil, an onion and slice of ham or bacon, chopped fine, salt, paprika and a heaping dessert spoon of brown sugar and small pinch of allspice to the tomato pulp, and stew it with half a cup of bread crumbs until it is well blended ; then fill the tomato cups with it, sprinkle with cheese and more crumbs, and bake in a slow oven for two hours. 241. TOPIC— ARMENIAN Boil two cups of dried yellow peas until tender; then rub through a sieve with enough milk to moisten slightly. Season liberally with salt and paprika; then turn it into a pudding cloth, which has been scalded and dusted with flour. Before tying it up make a hole in the middle and insert a bunch of savory herbs — parsley, mint, chevril, marjoram, or any combination that suggests itself. Tie tightly and boil in a kettle of water for about an hour. Turn out and serve with tomato sauce. 242. UMITAS— SPANISH

Records on this page

Summer SquashTomatoes and Apples - LagunitasTomatoes - Sicilian

Pan-Pacific cook book