Baked Tomatoes and Corn

Ingredients

• several large firm tomatoes
• a half-cupful of good gravy
• a little butter, pepper, and salt

Method

1. 1

   Cut tops off tomatoes and scoop out pulp.

2. 2

   Fill with boiled corn mixed with butter, pepper, and salt.

3. 3

   Arrange in a baking dish, add butter or gravy, and bake for half an hour.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 57. The excerpt below is the record exactly as published.

Baked Tomatoes and Corn. Boiled Sweet Potatoes. Fried Egg-Plant. Cocoanut Custards. Cauliflower' Soup. — Cut a medium-sized cauliflower into small clusters, chop all ex- cept two bunches, and put all on the fire in four cups of boiling water witli a minced onion and a couple of sprigs of parsley ; cook until tender. Remove the unchopped bunch- es, and lay them aside, while you rub the chopped and boiled portion through a col- ander ; return what comes through the sieve to the stove. Have ready in a double boiler a pint of scalding milk ; thicken this with a tablespoonful of butter rubbed smooth with an equal quantity of flour, and then mix with the strained cauliflower. Season to taste, 231 WHAT TO EAT — HOW TO SERVE IT drop in the reserved clusters cut into small bits, and serve the soup immediately. Baked Tomatoes and Com. — Cut a slice from the top of each of several large firm tomatoes ; scoop out about two thirds of the pulp, taking care not to break the sides ; fill the cavities thus left with green corn, boiled, cut from the cob, and chopped fine with a little butter, pepper, and salt ; arrange the tomatoes thus stuffed in a baking-dish, put a few bits of butter here and there between them, and bake half an hour. If you have a half- cupful of good gravy

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