Broiled Tomatoes

Ingredients

• Large, fresh tomatoes
• butter
• pepper
• salt
• an eggspoonful of made mustard
• sugar

Method

1. 1

   Slice tomatoes thickly and broil for a few minutes.

2. 2

   Prepare hot butter seasoned with pepper, salt, mustard, and sugar.

3. 3

   Dip each piece of tomato in the butter and serve immediately.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 48. The excerpt below is the record exactly as published.

butter; baste frequently and bake 3^ hour. A delicate and delicious dish. Aux Poinmes — One red cabbage, 3 or 4 mod- erate-sized apples, butter, salt, pepper, walnut, cloves, vinegar, red currant jelly, flour. Put a red cabbage into a saucepan, having previously washed it well; just cover it with water; peel, halve and core 3 or 4 moderate-sized apples and add them to the cabbage with a piece of butter about the size of a walnut, salt, pepper and 3 or 4 cloves. Cook very gently over a slow fire for 3 hours. When ready to be served, add 1 dessertspoonful of vinegar, the same quantity of red currant jelly, and sufficient flour to thicken the sauce; pour over and send to table. Tomatoes (Baked) — Half dozen tomatoes, bread crumbs, pepper, salt and butter. Cut 3^ dozen tomatoes in halves, remove the pips, and fill the insides with a mixture of bread 104 White Ribbon Cook Book. crumbs, pepper and salt in due proportions; place a small piece of butter on each half tomato and lay them close together in a well-buttered tin; bake in a slow oven about )^ hour and serve. They may be eaten hot or cold. Tomatoes (StiiiFed) — Tomatoes, shallot, but- ter, bread crumbs, ham, parsley, sweet herbei, pepper, salt and toast. Dip some tomatoes in hot water, peel them, cut them in halves and remove the pips; rub a baking-sheet with shallot, butter it well, and lay the tomatoes in it, filling each half with the fol- lowing composition: Two parts bread crumbs, 1 part ham finely minced, and, according to taste, parsley and sweet herbs also finely minced, and pepper and salt. Put a small piece of butter on each half tomato, and bake them 15 minutes. Have ready some round pieces of buttered toast; on each of these put a half tomato, and serve. Tomatoes with Macaroni — Tomatoes, but- ter, pepper, salt, bay leaf, thyme, stock or gravy, macaroni. Cut up a quantity of tomatoes and remove from each the pips and watery substance; put them into a saucepan with a small piece of but- ter, pepper, salt, a bay leaf, and some thyme; add a few spoonfuls of either stock or gravy; keep stirring on the fire until they are reduced to a pulp, pass them through a hair sieve, and dress the macaroni with this sauce and plenty of Parmesan cheese freshly grated. Tomato Fritters — One quart stewed toma- toes, 1 egg, soda, flour, lard. ^ Use 1 quart stewed tomatoes, 1 egg, 1 small teaspoonful of soda; stir in flour enough to make a batter like that for griddle cakes. Have some lard very hot on the stove, drop the batter in, a spoonful at a time, and fry. Vegetables. 105 Tomatoes (Broiled) — Large, fresh tomatoes, butter, pepper, salt, sugar, an eggspoonful of made mustard

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