Escalloped Tomatoes

Ingredients

• 3 cupfuls canned tomatoes
• 1 teaspoonful salt
• 1 tablespoonful onion juice
• 1/2 teaspoonful pepper
• 1 cupful bread crumbs
• 2 tablespoonfuls butter

Method

1. 1

   Cover the bottom of a buttered baking dish with a layer of tomato, then add salt, butter, and cover with buttered bread crumbs.

2. 2

   Repeat until all ingredients are used, finishing with a top layer of bread crumbs.

3. 3

   Bake in a hot oven until brown, about 15 minutes.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 88. The excerpt below is the record exactly as published.

^ teaspoonful pepper Wash, pare and quarter the potatoes. Make an incision in each potato and fill with onion. Put in a baking pan and pour the water and butter mixture over them. Cook in a hot oven, basting frequently. Creamed Onions 8 medium-sized onions 2 tablespoonfuls butter 1% tablespoonfuls flour 1 cupful milk % teaspoonful salt % teaspoonful pepper Peel the onions and put in a pan, covering them with salted boiling water. Boil 5 minutes, drain and again cover with boiling water. Cook until soft, drain and break into small pieces. Add to a sauce made by melting the butter in a small pan and adding the flour, salt and pepper, stirring the mixture until it is thoroughly blended. The milk is poured in gradually, having been scalded previously, and the mixture is stirred constantly. Beat until smooth and glossy and serve at once. Escalloped Tomatoes 3 cupfuls canned tomatoes 1 teaspoonful salt 1 tablespoonful onion juice % teaspoonful pepper 1 cupful bread crumbs 2 tablespoonfuls butter

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