Creamed Tomatoes

Ingredients

• two tomatoes
• 1 c. milk
• 2 tb. flour
• 1 tb. butter
• 1 ts. salt
• | ssp. pepper

Method

1. 1

   Peel and slice tomatoes, sprinkle with salt and pepper, and sauté in hot butter.

2. 2

   When soft, put slices on a serving dish and keep warm.

3. 3

   In the pan, add milk and thicken with flour.

4. 4

   Season and pour over the tomatoes.

5. 5

   Serve hot.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 16. The excerpt below is the record exactly as published.

1 ts. salt and 1 ssp. pepper. Make 1 pt. white sauce. Put potatoes and sauce in alternate layers in a baking dish, having sauce for the top layer. Cover with but- tered crumbs. Bake twenty-five minutes or until brown. Grated cheese, chopped green pepper, sliced hard-boiled eggs, or 1 tb. minced onion may be added to the layers. To butter crumbs. — To 1 tb. melted butter, add f c. fine bread crumbs. Mix well. Hashed Brown Potatoes Chop 1 pt. cold boiled potatoes, season highly with salt and pepper, moisten them with £ c. white sauce. Put 1 ts. lard and butter mixed in a thick iron frying pan; when hot, put in the potatoes and flatten into a cake. Cook slowly, without stirring, keeping the pan covered until a brown crust forms, about twenty minutes. Fold once and turn on to a hot platter. 36 DOMESTIC SCIENCE Warmed-over Potatoes (Mashed) Shape cold mashed potatoes into small round cakes about one- half inch thick. Brush with milk or egg beaten with a little milk, and bake in a hot oven until brown. Or, roll the cakes in flour and sauter in hot fat, browning both sides. Potato Puff To 1 pt. mashed potatoes, add £ c. milk, 2 tb. butter, more salt and pepper if needed, 1 tb. chopped parsley, | ts. onion juice, cayenne, or paprika to taste, and 1 beaten egg. Pile lightly in a baking dish and bake in a hot oven until brown, about twenty minutes. Serve in the dish in which it is baked. To chop parsley. — Wash parsley, remove the leaves, and dry in a towel or absorbent paper. Place on a board, gather the leaves closely between thumb and finger, and cut through. If the point of the knife is held firmly on the board, a circular and also a chop- ping motion can be given to it at the same time. To mince onions. — Remove the brown outer covering of the onion about halfway down; score the top of the onion in gashes about one-eighth of an inch apart; score again at a right angle, then slice across the onion. EXPERIMENT 26. — Test turnip with iodine for starch. Is the carbohydrate present in the form of starch ? Turnips. — Turnips are at their best in the fall and early winter; toward spring they become tough and fibrous and are only good for flavoring and for stews. The flat purple- topped turnip, the rutabaga, a large yellow turnip, and the large French turnip are the best varieties. Turnips should not be overcooked, or they will become dark in color and strong in flavor. The summer turnip, when sliced, can be cooked in thirty minutes, the winter turnip in from forty-five to sixty minutes. VEGETABLES 37 To prepare turnips. — Wash and pare the turnips, and if they are to be boiled and mashed, slice them. To boil and mash turnips. — Prepare as above and cook in boil- ing salted water until tender. Drain well. Mash with a wooden masher and season with salt, pepper, and butter. Serve at once. Creamed Turnips After washing and peeling, cut the turnips into one-fourth inch dice; cook in boiling salted water until tender. Drain well. To every pint of turnips, add one cup of white sauce. Reheat and serve. Turnip Cups with Creamed Pea Filling Select small, round turnips. Wash, pare, and cut a slice from the large end, so they will stand. Scoop out the inside, forming .cups with walls about one-fourth inch thick. Cook in boiling salted water until tender, about thirty minutes. Drain well and fill each cup with peas, heated in a seasoned white sauce. Sprinkle with chopped parsley and serve hot. EXPERIMENT 27. — Test carrot with iodine for starch. Is the carbohydrate present in the form of starch ? Carrots. — When carrots are boiled in water, large amounts of their carbohydrate, in the form of sugar, and of their protein, in the form of albumen, are lost in the water. They are of value as a food because of their flavor and because of their cellulose, which aids in the process of digestion. To prepare carrots. — Carrots need not be peeled ; after being well scrubbed they should be scraped with a knife ; young car- rots may not need even to be scraped. Carrots in Bechamel Sauce Prepare carrots and cut in one-fourth inch dice, or in thin strips about the size of a match and one inch long. Cook in boiling salted 38 DOMESTIC SCIENCE water until tender; drain, and reheat in one-half their bulk of Bechamel Sauce. Bechamel Sauce Melt 2 tb. butter, add 2 tb. flour ; stir in 1£ c. milk, as in white sauce ; add f ts. salt, ^ ssp. pepper. When it has thickened, add the beaten yolks of 1 or 2 eggs. To add yolk of egg to a hot liquid. — Beat the yolks slightly, add some of the hot liquid to them until thin enough to pour ; stir into the remainder of the hot liquid and cook until the egg thickens the mixture slightly, but do not let the mixture boil, or the sauce will separate. Tomatoes. — The tomato is probably a native of Mexico or Peru. There are several varieties, some having red and others having yellow fruit. While the tomato is largely water and hence has a low nutritive value, it forms one of our most useful vegetables. When overcooked, the tomato be- comes dark in color and the flavor is impaired. To prepare tomatoes. — Pour boiling water over them and remove the skins. If they are to be served raw, do not pour the hot water on them, but rub the skin with the back of a knife, when it will come off easily. Stewed Tomatoes Peel tomatoes, slice, and cook until they are tender, which will be about twenty minutes. About five minutes before the cooking is finished, season, using 1 ts. salt, 1 ts. sugar, 1 tb. butter, and | ssp. pepper for every quart tomatoes. Small pieces of bread may be added if desired. Creamed Tomatoes Peel and slice two tomatoes, sprinkle with salt and pepper, and sauter in 2 tb. hot butter ; when soft, put the slices on a serving dish and keep warm. Put 1 c. milk in the pan in which the toma- VEGETABLES 39 toes were cooked, thicken with 2 tb. flour

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