Deviled Tomatoes

Ingredients

• Wipe and cut in half-inch slices four large, smooth tomatoes
• one tablespoon of vinegar
• one tablespoon of mushroom ketchup
• one teaspoon of sugar
• one-half teaspoon of salt
• one-fourth teaspoon of dry mustard
• one-half teaspoon of onion juice
• one-eighth teaspoon of paprika
• put two tablespoons of butter into the frying-pan

Method

1. 1

   Prepare the mixture, heat it, add the tomatoes, and cook until tender.

2. 2

   Serve very hot.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 69. The excerpt below is the record exactly as published.

one tablespoon of vinegar, cover closely, and let them cook on the back of the stove until tender. Bring forward and let them brown ; then fold over, turn out, and serve. French Fried Potatoes. Wash and pare and cut lengthwise in slices, then in strips, one-fourth inch through or larger. Soak in cold water for several hours. Wipe dry and fry in deep fat a few at a time until brown. Drain on paper and sprinkle with salt. Potato Marbles. Cut large potatoes into balls, like marbles, with a cutter. Cook slowly in boiling salted water ten minutes, or until tender. Drain and shake careftilly Vegetables. 161 'to until dry. Pour over them one tablespoon of melted butter for each cupful, and roll about until all are buttered; sprinkle with salt, pepper, and minced parsley. Smothered Potatoes. In one ounce of butter or beef fat cook one-fourth cup of chopped onion and celery mixed. When be- ginning to brown add a pint of cold boiled potatoes cut in cubes or slices. Sprinkle with salt and pepper, and add one-half cup of meat gravy or tomato sauce. Cover till well steamed through, uncover to let any surplus moisture evaporate, and serve hot. Lyonnaise Potatoes. Cut one pint of boiled potatoes into dice, or thin slices, and season with salt and pepper. Fry one scant tablespoon of minced onion in one ounce of butter until yellow. Add the potatoes, and stir with a fork until they have absorbed all the butter, being careful not to break them. Sprinkle with chopped parsley, and serve hot. One tablespoon of vinegar heated with the butter gives the potatoes a good flavor. Delmonico Potatoes or an Gratin. One pint of boiled potatoes cut in cubes, one cup of thin white sauce highly seasoned, one-fourth to one- half cup of chopped or grated cheese. Put in layers in a buttered pudding dish, cover with buttered crumbs. Bake till hot and brown. Potato Puff or Souffle. Press boiled potatoes through a ricer. For each cup add one tablespoon of butter, one-fourth cup of 162 Home Science Cook Book. milk or creamr, and one egg yolk and white beaten separately. Season with salt and pepper, and, if liked, with celery salt or chopped parsley. Mix thoroughly, fold in whites last. Bake in one dish or individual cases long enough to cook the egg, and serve at once. Salsify or Oyster Plant. Wash and boil like parsnips. The skin may be scraped off before cooking. In that case put directly into cold water containing some vinegar or lemon juice to keep the roots from turning dark. More flavor is retained if not scraped. Serve with white sauce or make into fritters. Turnips. White turnips may be pared, cut in cubes, cooked tender, and served with white sauce. Yellow turnips should be sliced, pared, all corky portions removed, cooked tender, mashed, and sea- soned with butter, salt, and pepper. Tomatoes. To serve raw, dip ripe tomatoes into boilin'g water to loosen the skin. Chill for some hours, then peel and slice just before serving. Scalloped Tomatoes. Fill a pudding dish with alternate layers of seasoned buttered crumbs and sliced tomatoes. Have crumbs on top, and in all use about half as much crumb as tomato. Salt and pepper is usually enough for seasoning, but a few drops of onion juice may be added. Vegetables. 163 Broiled Tomatoes. Solid tomatoes, all the better if not quite ripe, may be cut in thick slices, seasoned with salt and pepper, sprinkled with flour, and broiled or browned in hot fat. This is an excellent way to use those which are not fairly ripe when the frost comes. Serve with chops or steak. Baked Tomatoes. Wipe and remove a thin slice from the stem end of four to six tomatoes. Take from the center the seeds and pulp, and mix with one cup of soft bread-crumbs, or boiled rice, one teaspoon of chopped parsley or one saltspoon of thyme, a little pepper, and sufficient melted butter to moisten. Fill the tomatoes with the mixture, place them in a shallow dish, and bake fifteen minutes. Deviled Tomatoes. Wipe and cut in half-inch slices four large, smooth tomatoes. Prepare the following mixture : one table- spoon of vinegar, one tablespoon of mushroom ketchup, one teaspoon of sugar, one-half teaspoon of salt, one- fourth teaspoon of dry mustard, one-half teaspoon of onion juice, and one-eighth teaspoon of paprika, and when ready put two tablespoons of butter into the frying-pan

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