is one o£ the most delicious and most easily
prepared. For this, slice the tomatoes into a
little melted butter in a deep stewpan ; let them
cook gently at least half an hour, and meanwhile
cut up a carrot into rounds an eighth of an
inch in thickness, also slice an onion thinly, and
frizzle these till tender through in a separate
vessel. Next strain the tomatoes through a
sieve to keep out skins and seeds, return the
pulp to the stewpan, add boiling water to make
sufficient quantity ; mix a dessert-spoonful of
potato flour with a little cold water, and stir
this in, then add salt, pepper, and pinch of cay-
enne, according to taste ; let the soup boil up
once, then stir in the carrots and onion. It
may simmer gently for a time, or be served at
once, as is required. A few fried croutons of
bread should be put at the bottom of the tureen.
This soup should be very hot and piquant.
With the same puree of tomatoes before men-
tioned as a foundation, we may, with little
trouble, make a truly vegetarian dish, and one
which is very pretty to look at. After making
the puree smooth, thick, and savoury, pour it
TOMATOES. 149
into a fancy dish^ and keep liot while tlie '^snow-
balls '' are made. Boil a pint of milk witli a
pincli of salt ; beat to a stiff froth the whites
of two eggs also with a pinch of salt_, then drop
this snow by small spoonfuls into the boiling
milk ; they will swell out, and take but a few
moments to cook. Lift them carefully out, let
all the milk drain from them, then set on the
red puree, and put a sprig of green parsley in
the centre of each.
This is called " Snowballs in Tomatoes,'^ and
is a very effective dish.
Stuffed Tomatoes
are great favourites with many people. The
tomatoes used in this way should be of a fair
size. Remove the core and a small portion of
the inside, then fill up with forcemeat, sausage-
meat, or any nice mince well seasoned. Place
them in a well buttered baking-tin, sprinkle a
few bread raspings over the top of each, then
bake for ten or fifteen minutes, but do not allow
the tomatoes to fall.
Tomatoes are very good if simply baked with
a little butter, and salt and pepper, but if done
au gratin they are better still.
I50 TOMATOES.
After buttering the bottom of the dish^ sprin-
kle upon it a few bread-crumbs^ finely chopped
parsley, and chives or shallot, then the tomatoes
— the core removed — and cover with the same
ingredients, having a few more bits of butter
for the top of all. Bake for twenty minutes.
Again, with a dish of cauliflower and maca-
roni, if dressed in the usual manner, and a puree
of tomatoes used in place of white sauce, the
change would be found very acceptable.
A sliced tomato is a great improvement to
any salad, and the smaller ones should always
be set on one side for decorative purposes. In
a cool place they will keep for some time.
For a cold dish, and a very refreshing one, a
Tomaio Mayonnaise is excellent.
If possible, skin the tomatoes, cut them in
half, set them in a glass dish, and put on the ice
or in a very cold place for half an hour. Make
the mayonnaise with the yolks of two hard-
boiled eggs and a tablespoonful of vinegar,
beaten together to a cream, a pinch of salt
and a teaspoonful of made mustard with a
pinch of cayenne✪ Tomato Soup. Add by degrees a table-
spoonful of olive oil. Spread a little of this
TOMATOES. 151
Page 50 · 4 recipe records on this page
Presented as published in 1894. 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
is one of the most delicious and most easily prepared. For this, slice the tomatoes into a little melted butter in a deep stewpan ; let them cook gently at least half an hour, and meanwhile cut up a carrot into rounds an eighth of an inch in thickness, also slice an onion thinly, and frizzle these till tender through in a separate vessel. Next strain the tomatoes through a sieve to keep out skins and seeds, return the pulp to the stewpan, add boiling water to make sufficient quantity ; mix a dessert-spoonful of potato flour with a little cold water, and stir this in, then add salt, pepper, and pinch of cayenne, according to taste ; let the soup boil up once, then stir in the carrots and onion. It may simmer gently for a time, or be served at once, as is required. A few fried croutons of bread should be put at the bottom of the tureen. This soup should be very hot and piquant.
With the same puree of tomatoes before mentioned as a foundation, we may, with little trouble, make a truly vegetarian dish, and one which is very pretty to look at. After making the puree smooth, thick, and savoury, pour it
into a fancy dish, and keep hot while the "snowballs" are made. Boil a pint of milk witli a pincli of salt ; beat to a stiff froth the whites of two eggs also with a pinch of salt_, then drop this snow by small spoonfuls into the boiling milk ; they will swell out, and take but a few moments to cook. Lift them carefully out, let all the milk drain from them, then set on the red puree, and put a sprig of green parsley in the centre of each.
This is called "Snowballs in Tomatoes," and is a very effective dish.
Stuffed Tomatoes
are great favourites with many people. The tomatoes used in this way should be of a fair size. Remove the core and a small portion of the inside, then fill up with forcemeat, sausagemeat, or any nice mince well seasoned. Place them in a well buttered baking-tin, sprinkle a few bread raspings over the top of each, then bake for ten or fifteen minutes, but do not allow the tomatoes to fall.
Tomatoes are very good if simply baked with a little butter, and salt and pepper, but if done au gratin they are better still.
I50 TOMATOES.
After buttering the bottom of the dish^ sprinkle upon it a few bread-crumbs^ finely chopped parsley, and chives or shallot, then the tomatoes — the core removed — and cover with the same ingredients, having a few more bits of butter for the top of all. Bake for twenty minutes.
Again, with a dish of cauliflower and macaroni, if dressed in the usual manner, and a puree of tomatoes used in place of white sauce, the change would be found very acceptable.
A sliced tomato is a great improvement to any salad, and the smaller ones should always be set on one side for decorative purposes. In a cool place they will keep for some time.
For a cold dish, and a very refreshing one, a Tomaio Mayonnaise is excellent.
If possible, skin the tomatoes, cut them in half, set them in a glass dish, and put on the ice or in a very cold place for half an hour. Make the mayonnaise with the yolks of two hardboiled eggs and a tablespoonful of vinegar, beaten together to a cream, a pinch of salt and a teaspoonful of made mustard with a pinch of cayenne. Add by degrees a tablespoonful of olive oil. Spread a little of this
Records on this page
Tomato SoupSnowballs in TomatoesStuffed TomatoesTomato Mayonnaise