Escalloped Tomatoes

Ingredients

• a layer of bread or cracker crumbs
• a layer of sliced tomatoes
• seasoned with pepper
• seasoned with salt
• sugar if desired
• a layer of crumbs
• bits of butter

Method

1. 1

   Put in a buttered baking-dish a layer of bread or cracker crumbs seasoned with bits of butter, then a layer of sliced tomatoes seasoned with pepper, salt, and sugar if desired, then a layer of crumbs, and so on till dish is full, finishing with the crumbs.

2. 2

   Bake from three-quarters of an hour to an hour in a Jewel Range.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 37. The excerpt below is the record exactly as published.

Escalloped Tomatoes. I'ut in a buttered baking-dish a layei' of bread or ci'at-ker ci'umbs seasoned with bits of l)utter, then a layer of ,-liced tomatoes seasoned with ])e]jper, salt, and sugai' if desired, then a layer of erunihs, and so on till disli is full, finishing with the crumbs. Bake fi-om three-((uartei's (d' an houi- to an houi' in a Jewel Range. Onions, jjrepared l)y soaking over night in hot water, di-ied well, sliced in nearly half inch slices, and browned on both side< in a frying-pan with hutier. may f)e added, a lavei' on each la\'er of tomatoes. Scalloped Tomatoes. One |)l. canned tomatoes or I laige raw oiu's, 1 pt. of stale bread crumbs. 4 table- spoons butler, 1 teaspoon salt. 1 saltspoon pe|)per. I'nt i)i'ead crumbs into butter and stir so ci-um])s will he buttered. Season tonudoes with |)ep])er and salt. Put into baking dish in layers with toiualoes on bottom and bread ei-umbs on top. Fresh lomatoes bake •] hi', and canned \ \w. in Jewel Range. Winifred Cooley. SL'PEKIOK *JV)()K BOOK 57 Stuffed Tomatoes. Take 1 (l(./.. hn-v inn,;Mu,.>. ml wlT lii.^ n,,!.. mkr nut xv.ls nihl |.ul|-.. nw\ ,,,rinkK. the in-ill.' wuh -.iM .iiul |m'|.|"'i-- "■•^'' 1»i-"|k«'v,1 a .Inssiii- ol a pound o (Vi.l l.'an hoof, a slic-.- ..f cnl.l l.oil,.! ham. .•!... im-mI lin.': mix wuli n h'aeuptul o smlo l)ivn(1 enin.l)>. 'i Ix-atrn (---. and tlu- Ion. at... ' jnu-.'. S.M^.n with salt aii<l iMMiiH-r Fill t..niato.'< with nii\liiiv and hak.' 1 li.mr in .l.'w.'l lian<;v. ' ' ' \\iN-ii'i!r:i) Cooi.KY. Fried Tomatoes. Cul rip., h. mat. us m thick sli.-.s wilhoul pc-lin-. .lip in Ih.nr an.MVv in hot hutt.'i- Mako a -raw with milk an. I little uwrr l^lonr m sani.' pan. AfllS. Lf.OXAI!!). Potato Croquettes. Oiu. pt. niaslu'.l p..iai.,.-. -1 iahl.-p""i-r,ils of hot milk, volks ..f 2 eirgs, heaton 1 tahjc^poonful of eliopp.Ml pir.lrv. 1 t."asp....nrul ..f ..nmn juieo, 1 tcaspoonlui ot ^alt Gratino- of nutnu--. Mix well L.-.-th.-r ..v.m' Hrc Wlicn cool form into cro- nnettos -oil jn o*^"- aii.l hvr.ul .■rumlx. IVv in Imt fat. .Ifam on hrown i)apGr. ' ' ■ ' ''^~" Mus. C. T. Kruse. Irish Potatoes. Bake !)otat.KS until .h.ne. Cut sinall ].i.ve olf each end. From one end scoop out the in.^ide with.out hreakinu- skin. :^Iash vhorouohly. put on stove with i oz. 'hutter 1 oz. orated cheese, a little hot cream, salt and pepper, l)eat imtil very light Fill Dotato shells, sprinkle each witli hr.'i.l crumhs and grated cheese, put in hot <;\cn to orown. Sweet Potatoes. Take-r, uood sized p.)tatoes, boil until almost d.m.", p.'el and cut them into slices 1 in thick. Put laver on laver in a baking dish with bits of butter, salt and sugar.' On ton laver sprinkle a little hr..wn sugar, a layer of bread crumbs, lots ol buTter: bake in a Jewel IJange until br.)wn. ^^i-^- Ft.t.tot. Southern Sweet Potatoes. Hoil potatoes in iheii' jackets, then peel wlule hot and .lie.' in .piarter-^ in a baking-dish. Place .lic.'d cubes of butter oyer them and sprinkle brown sugar to la-b' and liake '^O minutes in a lioi .)ven. Serve hot. Mi;s. Thomas H.\i;ni:v. Washingt.'u, D. C. Candied Sweet Potatoes. P.oil (i .'ood-sizeil p.uat...- m ja.ckei>. Slice m thm -lies U'nglhwi.-e. Take a . n.ck or pan, cover botDm with huvr of potatoes. ..n top place 4 pieces of butter the -ize of a'nutme.-. sprinkle plentifullv with sugar an.l pulverize.! cinnamon. I hen ■,hU\ another laver of potat..es and pnu-.H".! as helore with hutt.M- an.l cinnanmn until ,dl ilie potato.- an- uscmI. dust h.doiv putting in oven a.l.l h a cup ol milk, being .■.ireful to pour in at tlw <!.!.■ -.. as n..t to wash <df cinnam.m. Mi;s. Til. IMA- 11ai;ni:v. W ashingt..n. D. ( . Stuffed Sweet Potatoes. P.ake in a .l.-\\el Uan-.' iv.miivd niimli.T .d' poial..c.-. When .Ion.' cut oif an end of (••ich. removinu- tlu- inside. ' Th.' p.)tat.)es at." pressed through a masher, after which add a pi.-c.> of hult.M' and al)..ut 1 teasp.)onrul of minced chicken, veal or l.oiled ham t.. .'xerv p.. tat... S.'ason higblv ami pack again in skm. ll.'turn t.. ..veii for about 10 minut.'s. ^^''■^- >>"'^'i:^'- Sweet Potato Puffs. St. Mm C. lar-.' sweet potatoes until len.l.-r, p.'el and mash and add 1 tablespoon 58 SUPEKI(»K TOOK IU)()K powdcj'cil sui;;ir, "' t;ll>li'S|Mii)iis hiitlci'. litllc sail and a Few (l|-o|)s oiiiiui jiiiuu. ix'Ut wilii n sih'ci' Fork iiiilil \ci-\ li^'^lil, and slir in (|nickly stii'lly Itcalcii wliitcs of 2 egg's. I'oiw inln ciiii-. plarcd ill |»an ni' Imiliii;^- watci', ami l>al<i' "'il iiiimitcs in hot ovon. ^^I;s. I>ilki:y. Creamed Fried Potatoes. I'ccI and ciil inio dice <(inic I'aw |iMialoc>. Vry to xcry li,L:iit hi'own in buttoT, addiiiL!,' |)('|)|)cr and salt. -Iiisl lud'oic s('r\ini;' |ti)iii- (»\(M' tlicin some tliii-k cream; boil ii|) and sci'N'c. Sauerkraut. Cui ca'^l^a.ux' thin and to ('\(M-v pan (use |ian size ol' dish-|»an') of eal)l»a,u"o add. one liandrnl (d' salt and no inure. I*iii in liari'd and |)it,-s down uood and put elntli o\'ci- it : ilirn lii a hoard on lop and put a Ii(M\v slono on ihc hoard. Put in a warm |)lac(' r(»r a W'W weeks and then pnl in cellai'. The stone, hoard ami (doth shonh"! lie washed e\-ei'v we(-k and pnt ha'-k on elean. Afh'r it is cook'ed. and jnsj hel'ore <er\lni;', saiierki'aut is iin])rovo(l greatlv hy adding a grated i-aw potato. Mrs. Staihs:. Fried Egg Plant. I'.ii'e and slire ill fonrtli or tliird <d' an inch slices, sprinklle with salt", pile to- gether, cover with a plate, and stand .iway i'or nn lioni'. When I'eady to fry drain rhe slices. I'inse. and sliake olf all hut a <light moist nre, season with, salt

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