Baked Corn and Tomatoes

Ingredients

• 2 cups cooked corn (fresh or canned)
• 2 cups tomatoes (fresh or canned)
• 1 teaspoon sugar
• 1 cup fresh bread-crums
• 3 tablespoons butter
• 1 teaspoon salt
• Pepper

Method

1. 1

   Mix seasonings with the corn and tomatoes and pour all into a greased baking-dish.

2. 2

   Spread the crumbs over the top, dot them with the butter, and bake in a moderate oven for one-half hour.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 43. The excerpt below is the record exactly as published.

1 teaspoon salt sauce % teaspoon mustard Crums Paprika Make a sauce of the fat, flour and seasonings, add corn, egg slightly beaten, and Worcestershire sauce. Pour into a baking- dish, cover with crums mixed with a little butter or butter sub- stitute and bake until crums are brown. BAKED CORN AND TOMATOES 2 cups cooked corn (fresh or Pepper canned) i teaspoon sugar 2 cups tomatoes (fresh or i cup fresh bread-crums canned) 3 tablespoons butter or savory I teaspoon salt fat Mix seasonings with the com and tomatoes and pour all into a greased baking-dish. Spread the crums over the top, dot them with the butter, and bake in a moderate oven for one-half hour. This is a satisfactory way of utilizing left-over corn or tomatoes. 104 NEW DELINEATOR RECIPES • CUCUMBER CUPS This makes a dainty dish for luncheon. Cut the unpeeled vegetables into sections two inches long and cook until tender in water salted just before cooking is completed. Scoop out the center of each section, leaving one-half-inch thickness all around the sides, as well as on the bottom, thus making pretty green cups of the vegetable. These cups may be filled with creamed chicken, sweetbreads, mushrooms or any other filling, held to- gether with white sauce. STUFFED EGGPLANT 1 eggplant Yi cup water 2 tablespoons butter 2 cups crums Salt and pepper Cut the eggplant in half lengthwise and scoop out the center pulp, leaving the rind about one-half inch thick so that the shape may be firm-. Cover the shells with cold water. Chop the pulp fine, season it with salt and pepper, add butter or other savory fat and cook in a frying-pan for ten minutes, stirring well, then add water and one cup of bread-crums. Drain the shells, sprinkle the interior of each with salt and pepper and fill them with the mixture. Spread one cup of crums on the surface of the mixture, place the two pieces of plant in a baking-dish or deep pan, and pour enough hot water into the pan to come one-third up the sides of the plant. Bake one hour, and serve hot. CREAMED KOHLRABI 6 kohlrabies Salt 2 tablespoons butte^ or savory Paprika fat 2 cups milk 2 tablespoons flour i egg-yolk Wash and pare the kohlrabies. Cut into half-mch cubes, drop into boihng water to cover and cook until tender. Just before cooking is completed, add salt, then drain and shake over the fire to dry slightly. Make a white sauce from the flour, fat, milk and sea- sonings, adding the egg-yolk last, and pour it over the vegetable. NEW DELINEATOR RECIPES 105 SAUTED LENTILS 1 pint lentils 2 tablespoons butter or savory % teaspoon soda fat Salt and pepper Wash the lentils and soak overnight. In the morning, drain them, cover with warm water in which the soda has been dis- solved, and bring them quickly to the boiUng-point. Boil gently for one hour, drain, cover them again with fresh boiling water, and boil gently until tender; this generally requires about one and one-half to two hours longer. Test by mashing a lentil between the fingers. If it crushes quickly, they are done. Drain in a colander. Place butter or fat in a frying-pan and when it is melted add the lentils, with salt and pepper to season ; stir them over the fire for fifteen minutes. Two minced onions may be added to the lentils, if desired. MACEDOINE OF VEGETABLES 2 cups mixed cooked vegetables ^ cup water I teaspoon beef extract or Salt and pepper y2 cup stock 2 tablespoons butter I teaspoon sugar

Cook this with the app: pantry check, scaling, and the assistant.