Baked Tomatoes with Grape-Nuts

Ingredients

• 2 level tablespoonfuls Grape-Nuts
• I level tablespoonful butter
• 1 hard-cooked egg yolk
• # small onion
• 4 level teaspoonful salt
• 1-16 teaspoonful pepper

Method

1. 1

   Cut off a slice from the blossom end of the tomatoes, remove pulp.

2. 2

   Cook onion and butter in a double boiler for 10-15 minutes, add pulp, cook for five minutes.

3. 3

   Add Grape-Nuts, seasonings, and mashed egg yolk.

4. 4

   Fill tomato shells, cover with breadcrumbs and bits of butter, and bake in moderate oven for thirty minutes.

As published

This recipe was extracted from Recipes (Post's cereals, 1930) (1930) by Ltd Grape-Nuts Company, page 1. The excerpt below is the record exactly as published.

1 level tablespoonful butter spoonful flour A few pepper corns Place to cook all the ingredients, except the Grape- Nuts, flour and butter, and simmer until tender. Rub through a sieve, thicken with one tablespoonful each of flour \\ts butter well mixed before being stirredin. Add the Grape Nuts, simmer afew minutes 4 and serve hot, _ pe t Bensa ert ie ae | | | of EN egg, cover with oiled paper, bake 20 to _ Combine the ingredients and let stand some minutes, Escalloped Oysters with Post Toasties 2 cups Post Toasties 2 level tablespoonfuls butter I pint oysters 4 level teaspoonful salt 1 cup milk 1-16 level teaspoonful pepper Place a layer of Post Toasties in a buttered baking dish, then a layer of oysters, add seasonings, repeat layers, covering top with Post Toasties. Add milk and bake thirty minutes in moderate oven. * Fried Trout Cut fish in portions two inches thick, wipe as dry as possible and sprinkle with salt. Beat an egg until well blended, add one tablespoonful water. Roll each portion of fish in Post Toasties, then dip in beaten egg, roll again in Toasties and fry. Baked Fish with Dressing 1 cup Post Toasties + cup cream 1 level tablespoonful Small onion chopped fine melted butter © + level teaspoontul salt 4 cup Tomato catsup Dash of red pepper Wet a cloth with salted water and cleanse thoroughly the inside and outside of the fish. Rub the inside with salt, combine the ingredients in the order given and place in fish. Sprinkle with salt, brush over with melted butter, dredge with flour and place an oiled fish sheet in dripping pan, bakein hot oven. Garnish with hard-boiled eggs and sliced lemon or parsley and serve. | Chicken Cutlets 4 cup Post Toasties _ 1 chicken 2 cup boiled rice | Dipping sauce regs I eggs I cup cream 2 tablespoonfuls milk Cut up chicken as for stewing, and cook one hour slow- ly. When tender cut in small pieces about one inch long with scissors. Add Post Toasties, boiled rice, egg and cream. Form in small cakes. Dip in egg and. milk, then in Post Toasties and fry quickly in hot Chicken Roll I cup Grape Nuts 2 eggs well beaten 4 cup cooked minced $ level teaspoonful salt chicken - 1 level teaspoonful parsley 2 level tablespoonfuls minced ham butter, roll into little shapes about the size of an Pa 30 minutes. Serve with brown % \ sauce. Any cold meat, seasoned to taste, may be served in aN the same way. er ete at tres Baked Tomatoes with Grape-Nuts ' For each two tomatoes prepare the following :— 2 level tablespoonfuls ‘I level tablespoonful Grape-Nuts butter Pulp from tomatoes 1 hard-cooked egg yolk # small onion - — 4 level teaspoonful salt 1-16 teaspoonful pepper

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