Eggs in Tomato Cups

Ingredients

• fresh tomatoes
• season
• pepper
• minced ham or grated cheese

Method

1. 1

   Cut tomatoes in half, scoop out, fry until half done, break an egg into each, seal in a bag, and cook for ten minutes.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 39. The excerpt below is the record exactly as published.

Eggs in Tomato Cups. — Cut fresh tomatoes in half and scoop out part of the interior. Fry the tomato cups until half done. Then break into each of them an egg. Put then in a buttered bag, seal and cook ten minutes. The tops of the eggs may be sprinkled with minced ham or grated cheese, or they may be served plain. Season and serve hot. CHAPTER XVII. VEGETABLES. WHILE no claim is made that all vegetables are im- proved through paper bag cookery, experiments prove that quite a number can be successfully cooked by the paper bag process. Vegetables of strong flavor as a rule are best cooked in a large quantity of water and are not recommended for paper bag cookery; only the more delicate vegetables that need to have their flavors con- served. Dried peas, lentils and beans are excellent cooked in paper bags but require a longer preliminary soaking than is usual with other methods of cooking. Asparagus. — Trim and scrape as for boiling; wasE very clean. Tie in bundles and put into a buttered bag with a little salt and a quarter cupful of water. Seal and cook from thirty-five to forty minutes in a hot oven« Asparagus With Chesse. — Boil two bunches of as- paragus twelve minutes in salted water. Drain, but save the water. Put the asparagus in a buttered bag or in one of the oval wooden dishes, scattering grated Swiss or Parmesan cheese between the layers. Turn over all a cup of the water in which the asparagus was boiled, sprinkle the top of the scallop with a little cheese and a few buttered bread crumbs. Seal the bag and cook fifteen minutes in a moderate oven. Lima Beans. — Add to a quart of shelled Lima beans three tablespoonfuls of butter or vegetable oil, a quarter 90 STANDARD PAPER BAG COOKERY 91 pound of diced bacon or ham, a little minced parsley or other seasoning herbs, and a teaspoonful of flour. Put in a greased bag with a cupful of water, seal and cook an hour in a moderate oven. String Beans, Oriental Style. — String the beans, cut in two lengthwise, then break in inch pieces. To every pint of beans, which should be young and tender, allow one cupful boiling water, two tablespoonfuls vege- table oil, one small onion sliced, and a half cupful tomato, Salt and pepper

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