Cut a thin slice from l)lossoiii side ol twelve solid, smooth, ripe tomatoes, with
a teaspoon remove ]>ul]) without breaking shell; take a small, solid head of cabbage✪ Tip Top Pudding
and one onion, choj) line, add hicad ci-umbs rubbed tine, and pulp of tomatoes, season
with jX'pper, salt and sugar, add a teaiii|) good sweet cream, mix well together, fill
tomatoes, put the slice back in its ])lace, lay them stem end down in a buttered
i)aking dish with j\>»t ('ni)iiijh water (souu' cook without water), with a small lump
of l)utter on each, to kee|) fi'oui bui'uing. and bake half an hour in a Jewel Range,
or until thoroughly done; |)lace a Ml of butter on each and serve in baking dish.
'I he\' make a handsome di^li For a iliniiei' table.
Miss ^Iatilda Sincook.
Escalloped Tomatoes.
I'ut in a buttered baking-dish a layei' of bread or ci'at-ker ci'umbs seasoned with
bits of l)utter, then a layer of ,-liced tomatoes seasoned with ])e]jper, salt, and sugai'
if desired, then a layer of erunihs, and so on till disli is full, finishing with the
crumbs. Bake fi-om three-((uartei's (d' an houi- to an houi' in a Jewel Range. Onions,
jjrepared l)y soaking over night in hot water, di-ied well, sliced in nearly half inch
slices, and browned on both side< in a frying-pan with hutier. may f)e added, a lavei'
on each la\'er of tomatoes.
Scalloped Tomatoes.
One |)l. canned tomatoes or I laige raw oiu's, 1 pt. of stale bread crumbs. 4 table-
spoons butler, 1 teaspoon salt. 1 saltspoon pe|)per. I'nt i)i'ead crumbs into butter
and stir so ci-um])s will he buttered. Season tonudoes with |)ep])er and salt. Put
into baking dish in layers with toiualoes on bottom and bread ei-umbs on top. Fresh
lomatoes bake •] hi', and canned \ \w. in Jewel Range.
Winifred Cooley.
SL'PEKIOK *JV)()K BOOK 57
Stuffed Tomatoes.
Take 1 (l(./.. hn-v inn,;Mu,.>. ml wlT lii.^ n,,!.. mkr nut xv.ls nihl |.ul|-.. nw\
,,,rinkK. the in-ill.' wuh -.iM .iiul |m'|.|"'i-- "■•^'' 1»i-"|k«'v,1 a .Inssiii- ol a pound o
(Vi.l l.'an hoof, a slic-.- ..f cnl.l l.oil,.! ham. .•!... im-mI lin.': mix wuli n h'aeuptul o
smlo l)ivn(1 enin.l)>. 'i Ix-atrn (---. and tlu- Ion. at... ' jnu-.'. S.M^.n with salt aii<l
iMMiiH-r Fill t..niato.'< with nii\liiiv and hak.' 1 li.mr in .l.'w.'l lian<;v.
' ' ' \\iN-ii'i!r:i) Cooi.KY.
Fried Tomatoes.
Cul rip., h. mat. us m thick sli.-.s wilhoul pc-lin-. .lip in Ih.nr an.MVv in hot
hutt.'i- Mako a -raw with milk an. I little uwrr l^lonr m sani.' pan.
AfllS. Lf.OXAI!!).
Potato Croquettes.
Oiu. pt. niaslu'.l p..iai.,.-. -1 iahl.-p""i-r,ils of hot milk, volks ..f 2 eirgs, heaton
1 tahjc^poonful of eliopp.Ml pir.lrv. 1 t."asp....nrul ..f ..nmn juieo, 1 tcaspoonlui ot
^alt Gratino- of nutnu--. Mix well L.-.-th.-r ..v.m' Hrc Wlicn cool form into cro-
nnettos -oil jn o*^"- aii.l hvr.ul .■rumlx. IVv in Imt fat. .Ifam on hrown i)apGr.
' ' ■ ' ''^~" Mus. C. T. Kruse.
Irish Potatoes.
Bake !)otat.KS until .h.ne. Cut sinall ].i.ve olf each end. From one end scoop
out the in.^ide with.out hreakinu- skin. :^Iash vhorouohly. put on stove with i oz.
'hutter 1 oz. orated cheese, a little hot cream, salt and pepper, l)eat imtil very light
Fill Dotato shells, sprinkle each witli hr.'i.l crumhs and grated cheese, put in hot
<;\cn to orown. ✪ Escalloped Tomatoes
Page 37 · 5 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cut a thin slice from l)lossoiii side ol twelve solid, smooth, ripe tomatoes, with
a teaspoon remove ]>ul]) without breaking shell; take a small, solid head of cabbage
and one onion, choj) line, add hicad ci-umbs rubbed tine, and pulp of tomatoes, season
with jX'pper, salt and sugar, add a teaiii|) good sweet cream, mix well together, fill
tomatoes, put the slice back in its ])lace, lay them stem end down in a buttered
i)aking dish with j\>»t ('ni)iiijh water (souu' cook without water), with a small lump
of l)utter on each, to kee|) fi'oui bui'uing. and bake half an hour in a Jewel Range,
or until thoroughly done; |)lace a Ml of butter on each and serve in baking dish.
'I he\' make a handsome di^li For a iliniiei' table.
Miss ^Iatilda Sincook.
Escalloped Tomatoes.
I'ut in a buttered baking-dish a layei' of bread or ci'at-ker ci'umbs seasoned with
bits of l)utter, then a layer of ,-liced tomatoes seasoned with ])e]jper, salt, and sugai'
if desired, then a layer of erunihs, and so on till disli is full, finishing with the
crumbs. Bake fi-om three-((uartei's (d' an houi- to an houi' in a Jewel Range. Onions,
jjrepared l)y soaking over night in hot water, di-ied well, sliced in nearly half inch
slices, and browned on both side< in a frying-pan with hutier. may f)e added, a lavei'
on each la\'er of tomatoes.
Scalloped Tomatoes.
One |)l. canned tomatoes or I laige raw oiu's, 1 pt. of stale bread crumbs. 4 table-
spoons butler, 1 teaspoon salt. 1 saltspoon pe|)per. I'nt i)i'ead crumbs into butter
and stir so ci-um])s will he buttered. Season tonudoes with |)ep])er and salt. Put
into baking dish in layers with toiualoes on bottom and bread ei-umbs on top. Fresh
lomatoes bake •] hi', and canned \ \w. in Jewel Range.
Winifred Cooley.
SL'PEKIOK *JV)()K BOOK 57
Stuffed Tomatoes.
Take 1 (l(./.. hn-v inn,;Mu,.>. ml wlT lii.^ n,,!.. mkr nut xv.ls nihl |.ul|-.. nw\
,,,rinkK. the in-ill.' wuh -.iM .iiul |m'|.|"'i-- "■•^'' 1»i-"|k«'v,1 a .Inssiii- ol a pound o
(Vi.l l.'an hoof, a slic-.- ..f cnl.l l.oil,.! ham. .•!... im-mI lin.': mix wuli n h'aeuptul o
smlo l)ivn(1 enin.l)>. 'i Ix-atrn (---. and tlu- Ion. at... ' jnu-.'. S.M^.n with salt aii<l
iMMiiH-r Fill t..niato.'< with nii\liiiv and hak.' 1 li.mr in .l.'w.'l lian<;v.
' ' ' \\iN-ii'i!r:i) Cooi.KY.
Fried Tomatoes.
Cul rip., h. mat. us m thick sli.-.s wilhoul pc-lin-. .lip in Ih.nr an.MVv in hot
hutt.'i- Mako a -raw with milk an. I little uwrr l^lonr m sani.' pan.
AfllS. Lf.OXAI!!).
Potato Croquettes.
Oiu. pt. niaslu'.l p..iai.,.-. -1 iahl.-p""i-r,ils of hot milk, volks ..f 2 eirgs, heaton
1 tahjc^poonful of eliopp.Ml pir.lrv. 1 t."asp....nrul ..f ..nmn juieo, 1 tcaspoonlui ot
^alt Gratino- of nutnu--. Mix well L.-.-th.-r ..v.m' Hrc Wlicn cool form into cro-
nnettos -oil jn o*^"- aii.l hvr.ul .■rumlx. IVv in Imt fat. .Ifam on hrown i)apGr.
' ' ■ ' ''^~" Mus. C. T. Kruse.
Irish Potatoes.
Bake !)otat.KS until .h.ne. Cut sinall ].i.ve olf each end. From one end scoop
out the in.^ide with.out hreakinu- skin. :^Iash vhorouohly. put on stove with i oz.
'hutter 1 oz. orated cheese, a little hot cream, salt and pepper, l)eat imtil very light
Fill Dotato shells, sprinkle each witli hr.'i.l crumhs and grated cheese, put in hot
<;\cn to orown.