Baked Tomatoes

Ingredients

• layers of grated bread
• butter
• a heaping table-spoonful of brown sugar
• salt

Method

1. 1

   Peel tomatoes, layer in a baking dish with bread, butter, salt, and sugar.

2. 2

   Bake well.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 67. The excerpt below is the record exactly as published.

butter^ and a gill of milk. Gbeen Peas. Gather them in the morning, when quite yotthg, the pods being firm but not hard, and keep them in a cool place. Do not shell them until just before they are to be cooked. Put into boiling water slightly salted ; boil fast for twenty or thirty minutes, according to their age; 136 VIMQINJA COOKERY-BOOK. drain all the water from them; put in a dessert-spoonful of butter, a little pepper and salt, and send to table hot. Dried Peas or Beans Are better for being soaked over-night, and, being put into fresh water, boiled for several hours before dinner; drain, and flavor with butter, pepper, and salt. They may be mashed, strained through a colander, and worked up into little round balls with flour, and then mashed into flat cakes, dipped in the yolk of egg, and fried in a skil- let. Also, after mashing up a quart of them when boiled, flavoring as usual with butter, pepper, and salt, and well incorporating a pint of milk, put into a baking-dish and bake. White navy peas and beans, black-eyed peas, and Galavan peas are the most esteemed varieties. To Boil Rice. Rice being a South Carolina staple, to South Carolin- ians we are indebted for the best modes of preparing it. In Virginia they used generally to cook it into a mushy paste that was anything but appetizing. The following recipe may be depended upon for cooking the rice so that each grain shall be distinct, white, and tender : Wash it clean ; then put two cups of it into two and a half cups of cold water; add a teaspoonful of salt; cover the pan close, and set it on a brisk fire; let it boil ten minutes; then pour off most of the water, and let it remain a quarter of an hour to soak and dry near the fire, but not over it. A Chinese Cook Tells How to dress Rick "Wash well; much wash in cold water — the rice flour make him stick; water boil — all ready — very fast. Throw him in — rice can't burn, water shake him too much. Boil quarter of ^.u hour or little more 5 rub one rice in thumb VIROINIA COOKERY-BOOK. 137 and finger ; if all rub away, him quite done. Put rice in colander, hot water run away ; pour cup of cold water on him. Put back rice in saucepan ; keep him covered near the fire, then rice all ready. Eat him up." This being interpreted means that rice must be well picked and washed through several waters, and put on to boil in plenty — that is to say, two quarts — of water to one pint of rice. After boiling for fifteen minutes, if you pour the contents of the saucepan into a colander the water will pour off looking very much like starch. Now give the rice a bath of cold water, and return to the saucepan with just what adheres, and, setting the rice on the back of the stove, let it steam itself dry there. It is well to stir it up with a fork once or twice while it is thus waiting, to prevent its sticking to the sides of the pan. Moreover, when rice is served never let the butter be seen in little pools on top. If hot meats with gravy are to be eaten at the same time, better have no butter at all ; but if butter you must have, let it be mixed through and through the whole dish as equally as may be. Salt to be added at table. Baked Rick. Boil half a pint of rice by either of the recipes given above, put it in a quart baking-dish, with a dessert-spoon- ful of butter, a pint of milk, and a beaten eg^y with a teaspoonful of salt. Bake for half an hour, and you have an excellent winter vegetable. Some persons fry rice, but, to our mind, it is too delicate in flavor to bear this mode of cooking. To Fry Salsify. Scrape the roots well; boil and mash them up fine; mak^ a batter of two table-spoonfuls of flour and an egg ; 188 VIRGINIA COOKEHY-BOOK. make the dalsify up into little cakes, dip thetn in the bat^ ter, and fi*y nicely, seasoning previously with pepper and salt. To St^w Salsify, Boil your salsify, the evening before you wish it for dinner, in water to Which a spoonful of vinegar has been added; after boiling till half done cut across into small pieces, and returning to the kettle let them simmer until they are soft; take them off, and leave them in the wa- ter, covered up in a china bowl or dish, until you use them. Put a lump of butter in a saucepan, and when it is nearly dissolved flour it well; throw in the yolk of an egg, or, omitting the egg, a gill of sweet cream ; stir it well on the fire. Just before you pour this sauce on the salsify add pepper, salt, and (for those who like it) a little vinegar. To Bake Salsify. Boil until the skin comes off easily; slice them; put them into a vegetable-dish — a layer of salsify, a layer of bread-crumbs, a little sprinkling of salt and pepper, with a covering of butter, in slices as thin as you can cut it ; repeat until full, having bread-crumbs as the last layer ; then pour on as much milk as the dish will hold and bake it brown. Allow half an hour or three-quarters for the baking. To Stew Spinach. After picking the leaves from the stalks they must be well washed in several waters, and then boiled in a cov- ered vessel with just what adheres to them. After the spinach has boiled sufliciently chop it up fine. Mean- while put a lump of butter, with two spoonfuls of cream, and a little pepper, salt, and vinegar, into a saucepan, and let them stew together five minutes^ stirring constantly; then put in the spinach. VmOjNIA VOOKJEHY-ffOOK. m Ob. Wash and pick the spinach clean; drain, and throw it into boiling water ; a few minutes will boil it sufficiently. Press out all the water ; put it in a saucepan, with a piece of butter, pepper, and salt; chop it continually with a spoon until it is quite dry. Serve up quickly, so as to be really hot. Poached or sliced hard-boiled eggs add greatly to this wholesome dish, which is particularly rel- ishing in the early spring. To Broil Tomatoes. Cut in slices and broil on a gridiron, with pepper, salt, and a little butter. To Bakb Tomatobs. Peel nicely, and place in a deep baking-dish, with layers of grated bread, whole tomatoes, butter, pepper, and salt, with a heaping table-spoonful of brown sugar

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