Escaloped Corn and Tomatoes

Ingredients

• one pint of cold boiled corn
• one pint of pared and chopped tomatoes
• one level tablespoonful of salt
• half a teaspoonful of pepper
• three tablespoonfuls of butter
• one teaspoonful of sugar
• a generous half-pint of grated bread crumbs

Method

1. 1

   Mix corn, tomatoes, seasoning, and two tablespoons of butter.

2. 2

   Pour into an escalop-dish, spread bread crumbs on top, and dot with remaining butter.

3. 3

   Bake in a moderate oven for 30 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 271. The excerpt below is the record exactly as published.

h of a teaspoonful of pepper, one table-spoonful of butter, and three-fourths of a cupful of milk or cream. Simmer for ten minutes, and serve very hot. This is the most satisfactory mode of preparing the corn when it is at all old and hard. * Canned Corn. Put a can of corn in a stew-pan with three gills of milk, one teaspoonful each of salt and sugar, and one- VEGETABLES. 519 fourth of a teaspoonful of pepper. Simmer for twenty minutes ; then add a generous table-spoonful of butter, and serve. * Lima Beans. These beans should stand in cold water for at least an hour before they are cooked, and at the time of cook- ing two quarts of boiling water should be allowed for each quart of beans. An hour's cooking probably will be sufficient. The beans should be seasoned with salt, pepper, and butter ; or white- or poulette sauce should be served with them. ; - Dried Lima beans, if used, should be soaked in cold water over night. Cook them for .two hours, and season them with salt and butter. * Succotash. Use a pint of shelled • beans, ten or a dozen ears of corn, half a pint of cream or niilk, two table-spoonfuls- of butter, one teaspoonful of salt, and one-fourth of a tea- spoonful of pepper. Wash the beans, and boil them for an hour in clear water. Pour off the water at the end of that time, and put into the stew-pan a gill of boiling water, the milk or cream, and the corn cut from the cob. Heat the dish to the boiling-point, and then let it simmer for a quarter of an hour. After this time has passed, add the butter, salt, and pepper to the corn and beans ; then boil up once and serve. If the corn be fresh from the garden and very tender, from five to ten minutes' simmering will cook it suffi- ciently, whereas, if it be a trifle old, from twenty to thirty minutes' cooking may be required. 520 MISS PARLOA'S KITCHEN COMPANION. * Escaloped Corn and Tomatoes. Use one pint of cold boiled corn, cut from the cob, or one can of preserved corn, one pint of pared and chopped tomatoes, one level table-spoonful of salt, half a tea- spoonful of pepper, three table-spoonfuls of butter, one teaspoonful of sugar, and a generous half-pint of grated bread crumbs

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