water ten minutes. Boil tender, and when cold
mash with a wooden spoon, picking out the
fibrous parts. Wet to a paste with milk ; work
in a little butter, season to taste, make into
round flat cakes, dredge with flour, and fry to
a light brown ; serve hot.
41. Stewed Celery. — The outer stalks of cel-
ery that are unfit for serving raw may be used.
Cut into inch pieces, put in boiling salted water
and boil thirty to forty minutes. Make a sauce
by adding to one cupful of the water the celery
has stewed in, two tablespoonfuls condensed
milk (or cream) and one tablespoonful butter ;
thicken with one tablespoonful of flour, and
pour over the celery.
42. Spinach. — Spinach must be very care-
fully washed, or it will be gritty. Boil twenty
minutes in salted water, drain and chop. The
less water that is used to start this vegetable
the better the flavor will be. Pour over it a
rich drawn butter sauce, and garnish with
slices of hard-boiled egg.
43. Stuffed Tomatoes.— Take large, firm
tomatoes ; cut a round place in top of each,
scrape out all the soft part's ; mix with stale
60 THE PHYSICAL CULTURE COOK BOOK.
bread crumbs✪ Fried Salsify, corn, onions, parsley, butter
and salt; chop very fine, and fill tomatoes;
carefully bake in moderately hot oven ; put a
little butter in pan ; see that they do not burn
or become dry.
44. Baked Tomatoes. — Select fine large to-
matoes, and cut a small piece out of the stem
end of each. In this hole place a small lump
of butter, about half the size of a hickory nut.
Bake the tomatoes slowly for half an hour;
take up, and keep hot while you thicken the
juice left in the pan with a teaspoonful of flour
wet up in a very little cold water. Set the
pan on top of the stove, and let its contents
boil up once. Salt✪ Baked Tomatoes to taste and pour this sauce
over the tomatoes.
45. Broiled Tomatoes. — Slice, but do not
peel, fresh tomatoes. Broil them on a toaster
over the fire ; remove to a hot' dish ; put a little
butter and salt✪ Broiled Tomatoes on each one, and let them
stand a minute before serving.
46. Panned Tomatoes. — Cut tht tomatoes
into halves, place them in a baking pan, skin
side down, sprinkle lightly with salt and pep-
per, and put in the center of each a tiny bit
of butter. Bake slowly until soft. Dish, and
add to the liquor in the pan one pint of milk.
THE PHYSICAL CULTURE COOK BOOK. 01
Moisten two level tablespoonfuls of flour with
a little cold milk; add it to the pan and stir
constantly until boiling. Add a teaspoonful
of salt and pour it over the tomatoes✪ Panned Tomatoes. Gar-
nish with squares of toast and serve.
47. Scalloped Tomatoes.— Take six large
ripe tomatoes, skin and cut into small pieces.
Spread a layer in the bottom of bake dish, sea-
son well, put a layer of coarse bread crumbs
over the tomatoes with bits of butter✪ Scalloped Tomatoes. Con-
tinue this until the dish is full, having bread
crumbs on top. Bake one hour.
48. Stewed Tomatoes. — Canned tomatoes
can be used. Put one tablespoonful of butter
in a stew pan, and let it brown slightly. Then
pour in one can of tomatoes, seasoned with
salt and cook one-half hour. At the last add
one-half cupful of bread crumbs✪ Stewed Tomatoes and serve.
49. Boiled Corn. — Husk the corn, leaving
the last shuck on. Cook in boiling water for
fifteen minutes.
Page 17 · 8 recipe records on this page
Presented as published in 1901. 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
water ten minutes. Boil tender, and when cold mash with a wooden spoon, picking out the fibrous parts. Wet to a paste with milk ; work in a little butter, season to taste, make into round flat cakes, dredge with flour, and fry to a light brown ; serve hot.
41. Stewed Celery. — The outer stalks of celery that are unfit for serving raw may be used. Cut into inch pieces, put in boiling salted water and boil thirty to forty minutes. Make a sauce by adding to one cupful of the water the celery has stewed in, two tablespoonfuls condensed milk (or cream) and one tablespoonful butter ; thicken with one tablespoonful of flour, and pour over the celery.
42. Spinach. — Spinach must be very carefully washed, or it will be gritty. Boil twenty minutes in salted water, drain and chop. The less water that is used to start this vegetable the better the flavor will be. Pour over it a rich drawn butter sauce, and garnish with slices of hard-boiled egg.
43. Stuffed Tomatoes.— Take large, firm tomatoes ; cut a round place in top of each, scrape out all the soft parts ; mix with stale
bread crumbs, corn, onions, parsley, butter and salt; chop very fine, and fill tomatoes; carefully bake in moderately hot oven ; put a little butter in pan ; see that they do not burn or become dry.
44. Baked Tomatoes. — Select fine large tomatoes, and cut a small piece out of the stem end of each. In this hole place a small lump of butter, about half the size of a hickory nut. Bake the tomatoes slowly for half an hour; take up, and keep hot while you thicken the juice left in the pan with a teaspoonful of flour wet up in a very little cold water. Set the pan on top of the stove, and let its contents boil up once. Salt to taste and pour this sauce over the tomatoes.
45. Broiled Tomatoes. — Slice, but do not peel, fresh tomatoes. Broil them on a toaster over the fire ; remove to a hot dish ; put a little butter and salt on each one, and let them stand a minute before serving.
46. Panned Tomatoes. — Cut the tomatoes into halves, place them in a baking pan, skin side down, sprinkle lightly with salt and pepper, and put in the center of each a tiny bit of butter. Bake slowly until soft. Dish, and add to the liquor in the pan one pint of milk.
Moisten two level tablespoonfuls of flour with a little cold milk; add it to the pan and stir constantly until boiling. Add a teaspoonful of salt and pour it over the tomatoes. Garnish with squares of toast and serve.
47. Scalloped Tomatoes.— Take six large ripe tomatoes, skin and cut into small pieces. Spread a layer in the bottom of bake dish, season well, put a layer of coarse bread crumbs over the tomatoes with bits of butter. Continue this until the dish is full, having bread crumbs on top. Bake one hour.
48. Stewed Tomatoes. — Canned tomatoes can be used. Put one tablespoonful of butter in a stew pan, and let it brown slightly. Then pour in one can of tomatoes, seasoned with salt and cook one-half hour. At the last add one-half cupful of bread crumbs and serve.
49. Boiled Corn. — Husk the corn, leaving the last shuck on. Cook in boiling water for fifteen minutes.
Records on this page
Fried SalsifyStewed CeleryStuffed TomatoesBaked TomatoesBroiled TomatoesPanned TomatoesScalloped TomatoesStewed Tomatoes