Baked Tomatoes, No. 1

Ingredients

• Wash, peel, and slice the tomatoes
• season with butter
• season with pepper
• season with salt
• enough bread crumbs or rolled cracker

Method

1. 1

   Wash, peel, and slice tomatoes.

2. 2

   Season and mix with bread crumbs.

3. 3

   Put into a baking dish and bake for 45 minutes to 1 hour.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 59. The excerpt below is the record exactly as published.

BAKED TOMATOES, No. 1. Wash, peel, and slice the tuinatoes ; season them with butter, pepper, and salt, and mix thorouglily with enough bread crumbs or rolled cracker to ab- sorb the greater portion of the juice; put the mix- ture into a baking dish, and bake for three-quarters of an hour or one hour, and serve in the baking dish. Minced onion, raw or fried, may be added to the seasoning. BAKED TOMATOES, No. 2. Cut a disk from the stem end of the tomato, take out the core and stuff it with a mixture of bread crumbs, butter, salt, and minced onion, and bake with a moderate heat for one hour. BOILED TURNIPS. Time, twenty minutes to an hour. Wash the turnips ; if young, peel them, and if old, l^are thickly. Slice or cut them into pieces of uni- form size. Soak in cold water for thirty minutes ; put them into a pot with enough boiling salt water to cover them j)lentifully. Cover; boil steadily until quite tender. Drain thoroughly ; season with butter, pepper, and salt. If they are boiled with meat, butter may be omitted. Young turnips may be served whole, with a drawn-butter sauce. Boiled turnips may be mashed and served like Irish j^otatoes. SUCCOTASH. Succotash is made with green corn and beans, the proportion being two-thirds corn to one-third beans. String beans may be used. Cut the corn from the cob and shell the beans. If string beans are used, string and cut them into half-inch pieces. Put them into a pot of boiling salt water — enough to cover them. Cover and stew gently until tender. 136 MANUAL FOR ARMY- COOKS. stirring freqnently. When cooked, drain. To two quarts of succotash add about one-half pint of milk, then stir in a piece of butter or dri]3ping about the size of an egg, and one or more tablespoonfuls of blended flour. Stir it constantly until it boils up once. Season with pepper

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