Deviled Tomatoes

Ingredients

• Mash the yolk of one hard-boiled egg
• four tablespoons butter
• two teaspoons powdered sugar
• one teaspoon mustard
• salt
• and cayenne pepper to taste
• one beaten egg
• two tablespoons vinegar

Method

1. 1

   Mix ingredients and cook in a double boiler, stirring until thick.

2. 2

   Pour over broiled tomatoes.

As published

This recipe was extracted from The National home cook book (1900), page 82. The excerpt below is the record exactly as published.

salt, press into square mold, when cold cut ~ nto slices, dip in eg@ and bread crumbs and fry. a eee RICHE—Wash in cold water until water looks clear, cook quickly for about 15 minutes; don’t stir, shake; drain, placeon ~ back of stove in a covered saucepan to steam. The grains | crack open very nicely. Hat with milk and sugar or cream. — _ RICE WITH BACON—Boil 1% cups rice until tender ano ary. Take four slices of fat bacon, slice into small pieces, — ‘fry until crisp, pour over rice. Add one pint of tomatoes _ oiling hot (can be strained if object to seeds). Add pepper ~— and salt to taste, and dash of cayenne pepper. Let simmer — five minutes before serving. Will serve six persons. a ' SAUBRKR.UT (Baked)—Place kraut in granite basin, — cover over with fresh pork sparerib; salt and pepper meat, — cover kraut (not meat), over with water, bake three hours. — This is delicious and you will not have any odor in the © house, as when boiling kraut. yf eee uM - SQUASH (Fried)—Cut Hubbard squash in halves, put in oven, bake until it is soft enough to stick a fork into nicely. - “Take out, let it get cold; scrape it out of shell, put it into ‘a frying pan of hot butter and let it brown. Salt and pep- ~— per to taste. Take the squash out in as large pieces as you can in strips. : ee peta 7 * SPAGHETTI CUTLETS—Boil one-fourth pound spaghetti. or macaroni until tender; when cold chop coarsely, add — three-fourths cup bread crumbs, a little onion fried a deli- cate brown in a little butter, a teaspoon parsley, one half — cup strained tomato, salt, pepper and beaten ege to bind - all together. Shape into cutlets, dip in beaten egg, cover with bread crumbs, fry in deep fat. If a sauceor gravy is iked the following is nice: Chop small onion and sweet _ “green pepper fine, fry in a little butter. Stir in two level ~ ‘tablespoons flour; when smooth and bubbling, add one-half © cup stock, water or milk; one-half cup strained tomato, salt “pepper, a little sugar and lemon juice; strain and serve, SPAGHETTI (Escalloped)—One package spaghetti, 1% “pounds round steak, can tomatoes, cup bread crumbs, two — “tablespoons cheese, salt, pepper, one tablespoon butter. Grind © steak coarse, cook spaghetti the regular way in salt and boiling water; when done drain; put first a little butter in “bottom of baking pan, then a layer of chopped beef, then heese over this —% ah a aes A ma ty ie : SPINACH icballeay-Propare and aca ordin: "U for boiled spinach. Drain, chop fine, and mix with equ uantity of bread crumbs and beat light with white « gz—one to pint of vegetable mixture; season with salt an epper and a little melted butter. Sprinkle top with Msi SPINACH SOUFFLE—Boil a measure of ‘spinach. in énough water to cover it, with a pinch of salt and another : In 10 minutes press the spinach through a strain- er, then rub through a wire sieve. Add two well beaten ges and a cup of milk, a dash of nutmeg and pepper and alt. Mix thoroughly and bake in buttered souffle dishes. — SUCCOTASH—One-half peck string beans, break in small — pieces, cook until tender with one-quarter. pound pickled if - pork or more. About 10 minutes before serving add green — - corn cut from about four ears. If a few shelled beans are ‘put in it it is improved. TOMATOES (Breakfast Dish)—An excellent relish, ‘tor reakfast or lunch: Peel six. large tomatoes, slice, put in pan. ith piece of butter size of walnut, stew till juice has al- most evaporated, season with pepper and salt. Beat up three eggs, stir into ‘tomatoes and cook for about two TOMATORS. (Baked)—I cut them crosswise ee two df) oo small, I cut the top off), take out the seeds and fill hem with chopped beef and pork. I-usually take half and If ore is liked instead of Onion they will taste all : . Beat an egg and thicken with a ites ete some “milk can be added to this if more thickening is required. ake tomatoes from fire; when they are not boiling stir. in ah ‘thickening slowly. Serve on toast. TOMATOES (Deviled)—Mash the yolk of one hard- boiled ege, mix with four tablespoons butter, two teaspoons pow= ered sugar, one teaspoon mustard, salt and cayenne pep- per to taste, one beaten egg and two tablespoons vinegar

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