Deviled Tomatoes

Ingredients

• Choose firm large tomatoes and cut three in rather thick slices
• cream well 2 tablespoonfuls of butter
• 1 teaspoonful of powdered sugar
• ½ of a teaspoonful of salt
• ½ of a teaspoonful of dry mustard
• Into the mashed yolk of 1 hard-boiled egg
• 1 raw egg slightly beaten
• 1 tablespoonful of vinegar

Method

1. 1

   Dust tomato slices with salt and pepper, dip in flour, and fry in hot butter.

2. 2

   Cream the butter with sugar, salt, mustard, and cayenne.

3. 3

   Mix with the egg yolk, raw egg, and vinegar, then cook until thickened.

4. 4

   Pour over the tomatoes and serve.

As published

This recipe was extracted from 365 tasty dishes (1906), page 29. The excerpt below is the record exactly as published.

Deviled Tomatoes. Choose firm large tomatoes and cut three in rather thick slices without peeling. Dust each with salt and pepper, dip in flour and fry quickly in hot butter. In the meantime cream well 2 tablespoonfuls of butter with i teaspoonful of powdered sugar, ^ of a tea- spoonful of salt, ^ of a teaspoonful of dry 103 July. mustard and a dash of cayenne. Into the mashed yolk of i hard-boiled egg work smoothly i raw egg slightly beaten and a ta- blespoonfuls of vinegar, add to the creamed mixture and cook over hot water until thick- ened. Transfier the browned tomatoes to a hot platter, pour over the dressing and serve. 3.— Potatoes Hashed in Cream. Coarsely chop sufficient cold boiled pota- toes to measure i pint. Season well with salt and white pepper and put in a saucepan with I cupful of thin cream. Place at the side of the fire where they will cook slowly and shake from time to time until the cream is nearly absorbed then add i teaspoonful of butter, shake until it is evenly distributed over the potatoes and take at once from the fire. 4. — Raspberry Foam. When a number of whites of eggs have ac- cumulated make raspberry foam for dessert. Whip 6 whites and 3 tablespoonfuls of pow- dered sugar to a very stiff froth adding grad- ually 3 tablespoonfuls of raspberry jelly. Pile in glasses on top of sugared raspberries. It should not stand very long. 104 July. 5-— Green Corn Timbales. Score each ear and scrape out the pulp with a blunt knife; measure and add milk, if necessary, to make a pint — this is, if the com is not young and milky. Season with i scant teaspoonful of salt and ^ of a tea- spoonful of white pepper, then add 4 well- beaten eggs. Butter small timbale molds and fill with the mixture. Stand in a pan of hot water and place in a moderate oven until a knife blade comes out clean when in- serted in the centre. Let stand for a mo- ment, then turn out carefully and serve with a cream or a tomato sauce. 6. — Cucumber Fritters. Peel and grate 3 or 4 large cucumbers, turn into a sieve, press out and discard all the juice. To i pint of the pulp add J^ of a cupful of rich milk, i cupful of flour, i ta- blespoonful of melted butter, i teaspoonful of salt, ^ of a teaspoonful of white pepper, and 3 well-beaten eggs. Drop by spoonfuls into smoking-hot fat and fry until crisp and brown. 106 July. 7, — Shepherd's Pie. For shepherd's pie, chop finely some cold meat, season it well with salt and pepper and add enough gravy to moisten. Put into a greased baking dish and cover with an inch layer of potatoes mashed, seasoned and moistened with a few spoonfuls of hot milk. Smooth with a knife, brush with hot milk and brown in a quick oven. & — Beef Cannelon. For each pound of chopped lean beef, al- low I teaspoonful of salt, ^ of a teaspoonful of pepper, i teaspoonful of lemon juice, ^ of a teaspoonful of onion juice, 3 tablespoon- fuls of fine bread crumbs, i tablespoonful of finely-chopped parsley, i well-beaten egg, and I tablespoonful of melted butter or drip- ping. Mix well together, mold into a loaf, and place on a greased pan. Over the top lay 2 thin slices of fat salt pork and bake in a quick oven, from thirty to forty minutes. Serve with a brown or a tomato sauce. 9. — Com Fritters. Score each ear down the rows with a sharp knife, then with the back of the blade 106 press out all the pulp ; in this way the indi- gestible hulls are rejected. Measure and to 1 pint of this pulp add salt and pepper to give a very high seasoning, 3 well-beaten eggs, and sufficient sifted flour to make a thick drop batter, the amount depending on the milkiness of the com. Drop by small spoonfuls in a kettle of smoking hot fat and cook like doughnuts. Or fry in a little fat in a frying pan, turning when browned on one side. Serve very hot. io«— Veal Loaf. Put 2 pounds of lean veal through a chop- per, add 2 tablespoonfuls of finely-chopped parsley, J^ of a cupful of fine stale bread crumbs, i^ teaspoonfuls of salt, ^ of a tea- spoonful of pepper, 2 teaspoonfuls of lemon juice or vinegar, i teaspoonful of onion juice, 2 tablespoonfuls of melted butter and i well- beaten egg. Work thoroughly together, mold into a loaf, and lay on a greased pan. Bake in a hot oven for one hour basting a number of times with butter and water ; or the top of the loaf may be covered with thin slices of fat salt pork. 107 July. II. — spiced Chicken Liver or Giblets. Two cupfuls of cooked chicken liver or giblets, I cupful of stale bread crumbs, i cup- ful of stock, 2 eggs, I yi tablespoonfuls of lemon juice, I tablespoonful of butter, yi table- spoonful of onion juice, ^ tablespoonful of chopped parsley, i teaspoonful of salt, ^ teaspoonful of pepper, }^ teaspoonful of ground cinnamon, ^ teaspoonful of grated nutmeg, ^ teaspoonful of ground cloves. Chop the livers or giblets very fine, melt the butter and beat the eggs until thick. Mix all the ingredients thoroughly, pack into greased molds, cover and steam one hour. Turn out while hot. Serve cold, cut into thin slices, and garnished with lemon. It will keep for a week in the refrigerator. 12. — Smothered Cucumbers. Use rather old cucumbers. Pare and cut lengthwise into quarters. Scrape out the seeds and cut into inch lengths. Measure and for each pint allow i large tablespoonful of butter, scant ^ of a teaspoonful of salt

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