Baked Stuffed Tomatoes

Ingredients

• Choose large tomatoes
• make a stuffing of bread crumbs
• finely-chopped cold ham
• season with butter
• a little salt
• mustard
• a tablespoon of sugar
• a very little water in the baking-pan

Method

1. 1

   Hollow out the tomatoes and fill with a stuffing made of bread crumbs, chopped ham, and chopped tomato.

2. 2

   Season and add butter before baking.

3. 3

   Bake for about 30 minutes.

4. 4

   Make a thin gravy with the drippings.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 193. The excerpt below is the record exactly as published.

season with butter, pepper and salt; or pour over a cream sauce. Serve with slices of hard=boiled egg over it. Spinach is supposed to be a native of Western Arabia. It spinach. was not known to the ancients, but was introduced into Europe some 400 years ago. It is laxative, cooling, wholesome, and easily digested, but does not afford much nutriment. VEGETABLES 251 SQUASH. SUMMER SQVASn.— Boiled.— They must be so young that the thumb nail will strike through the shell. Wash and quarter or slice them (you need not remove the skin or seeds); then boil till tender in slightly salted water — about 20 or 30 minutes. When done, turn off the water and set the kettle back on the stove; mash, and stir to let the water dry out, then add butter, salt, and a little white pep- per. Keep hot on the back of the stove until time to serve. Baked. — Pare the squash, remove the seeds, and steam it until tender; then mash, season with butter, pepper and salt, and to a me- dium=sized squash add 1 cup cracker or bread crumbs; stir together well, put it in a greased baking^dish, and bake 1 hour. Fried Summer Squash — Peel the squash, cut it in small squares, and fry in hot butter; season with pepper and salt. It will be as delicate as, and taste much like egg plant. Try it. WINTER SQUASH — This usually has a hard shell, and has to be broken with_a hatchet, by dropping on a plank floor, or by sawing with the meat saw. Break in small pieces for the kettle, scrape out the seeds, and wash clean. Put the pieces in the kettle with the shell side up, have a little salt in the water, which should cover it, and cook for an hour, if it does not break to pieces. When done, take the shells in a clean cloth, and, with an iron spoon, scrape the squash into a basin to keep hot on the back of the range. If too dry, moisten with a little water, and add butter, salt and pepper to taste. Some winter squashes have a thin soft shell and are watery; they can be baked in the oven, then seasoned as above. Both summer and winter squashes are also steamed instead of boiled by some cooks. The squash is a species of the gourd, belonging to the same general order as the cucumber and pumpkin. It is a pleasant and wholesome article of food, but contains little nutriment, having about 1^ of sugar, 2 to 4:% of starch, and less than 1% of nitrogenous matter. TOMATOES. BAKED — Scald and skin tomatoes that are whole and firm, and ripe enough to be thoroughly red; cut a slice from the stem end, and with a sharp knife take out the hard core; arrange them in a round baking4in well buttered, with the cut side upward; put a sprinkle of salt and pepper over them, and, in each one, a bit of bread well but- tered. Then bake. Time, about ^ hour BAKED STUFFED TOMATOES — Choose large tomatoes, as nearly the same size as possible; from the stem end take out the seeds and inner part of the tomato; make a stuffing of bread crumbs, 252 VEGETABLES finely-chopped cold ham, and the chopped tomato; season with but- ter, pepper, a little salt and mustard. Fill the tomatoes with the stuflfing and bake them. Time, about \ hour. Add a little butter to them before putting in the oven, and a very little water in the bak- ing=pan. When they are done, set them where they will keep hot; add a little more butter and hot water to the baking=pan, and make a thin gravy, thickening it with brown flour and stirring in a table- spoon of sug

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