Baked Tomatoes

Ingredients

• twelve solid, smooth, ripe tomatoes
• a small, solid head of cabbage
• one onion
• add bread-crumbs
• season with pepper
• season with salt
• season with sugar
• add a tea-cup good sweet cream
• a small lump of butter

Method

1. 1

   Cut a thin slice from the blossom side of tomatoes and remove pulp.

2. 2

   Chop onion and cabbage, mix with bread-crumbs, pulp of tomatoes, seasonings, and cream.

3. 3

   Fill tomatoes, replace the slice, and place in a buttered baking dish with water and butter.

4. 4

   Bake for half an hour or until done.

As published

This recipe was extracted from Buckeye cookery (1892), page 195. The excerpt below is the record exactly as published.

season with pepper, salt and a little butter, boil two eggs hard and slice over the top;\serve hot. Or it may, when boiled soft, be rubbed through the colander, then put in frying-pan, with a Inmp of butter, seasoned with pepper and salt. - When hot, beat in two or three table-spoons rich cream. Put thin slices of buttered toast (one for each person) on dish and on each piece put a cupful of spinach neatly smoothed in shape, with the half of a hard-boiled egg on the top, cut part uppermost. Bakep TOMATOES. | Cut a thin slice from blossom side of twelve solid, smooth, ripe tomatoes, with a tea-spoon remove pulp without breaking shell; 344 VEGETABLES. take a small, solid head of cabbage Pe one onion, chop fine, add _ bread-crumbs rubbed fine, and pulp of tomatoes, season with pep- per, salt and sugar, add a tea-cup good sweet cream, mix well together, fill tomatoes, put the slice back in its place, lay them stem end down in a buttered baking-dish with just enough water (some cook without water), with a small lump of butter on each, to keep from burning, and bake half an hour, or until thoroughly done; place a bit of butter on each and serve in baking-dish. They make a handsome dish for a dinner-table.—Mrs. 8. eee, Upper San- dusky. EscaLoPpeD TOMATOES. Put in a buttered baking-dish a layer of bread or cracker-crumbs seasoned with bits of butter, then a layer of sliced tomatoes sea- soned with pepper, salt, and sugar if desired, then a layer of crumbs, and so on till dish is full, finishing with the crumbs. Bake from three-quarters of an hour to an hour. Onions, prepared by soaking over night in hot water, dried well, sliced in nearly half-inch slices, and browned on both sides in a frying-pan with butter, ey be added, a layer on each layer of tomatoes. Frrep ToMATOES. Poel tomatoes and cut crosswise in large slices, salt and pepper, dip each slice into wheat flour, then into beaten egg, and fry at once in hot lard; serve hot. A cup of milk is sometimes thickened with a little flour and butter, boiled and poured over them.— Estelle Woods Wilcox. Moruer’s Srickp ToMATOES. Prepare half an hour before dinner, scald 2 few at a time in boiling water, peel, slice, and sprinkle with salt and pepper, set away in a cool place, or lay a piece of ice on them. Serve as a relish for dinner in their own liquor. Those who desire may add vinegar and sugar. 7 STEWED TOMATOES. Scald by pouring water over them, peel, slice.and cut out all defective parts; place a lump of butter in a hot skillet, put in tomatoes, season with salt

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