Fried Tomatoes

Ingredients

• smooth, solid tomatoes
• pepper
• salt
• 1 egg
• 1 tablespoon of boiling water

Method

1. 1

   Cut tomatoes into slices and drain.

2. 2

   Dust with pepper and salt.

3. 3

   Beat egg and add boiling water.

4. 4

   Dip each slice in egg mixture, then in crumbs, and fry until brown on both sides.

5. 5

   Serve hot.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 290. The excerpt below is the record exactly as published.

FRIED TOMATOES.-^Cut smooth, solid tomatoes into slices, and drain well; dust each with pepper and salt; beat an egg in a saucer till light, and add to it a tablespoon of boiling water. Dip each slice first in this, then in crumbs, and fry brown on both sides; take up carefully, and serve very hot. — Mrs. Mary Fowler, 5718 Cedar St., Chicago, 111. STEWED TOMATOES.— Put ripe tomatoes into hot water, and skin them, then throw them into an earthen stewpan, cut up and let tomatoes cook gently for a few minutes, season with but- ter, pepper and salt, and serve. Bread crumbs and sugar may be added to the tomatoes, if preferred. Some people stew tomatoes for a long time, but the flavor is finer if allowed to simmer for a few minutes, just sufficient time to heat well through. — Mrs. F. M. Farwell, 5413 East End Ave., Chicago, 111. _ , TURNIPS AND CARROTS.— Cook separately diced carrots and turnips, then mix, and season with salt, pepper, butter, and minced parsley. Or, mix with cream or white sauce. — Mrs. M. J. Findlay, 230 W. 64th St., Chicago, 111. CREAMED TURNIPS.— Pare and slice or cube 1 large, or 2 small turnips, cover with water, to which has been added 1 table- spoon of salt; cook until easily pierced with a fork, then drain, and mash; add t tablespoon butter, 1 cup sweet milk or cream; beat the turnips until all is smooth, then add a few dashes of pepper. Excellent for dinner with roast pork. — Mrs. Wm. M. Harpell, 4948 St. Anthony St., Chicago, 111. 424 ' VEGETABLES FRIED TURNIPS.— Boil in salted water until tender. Peel, slice in halves, if small, otherwise in three. Dip in flour, and fry in hot dripping. Add pepper. Carrots are done the same way, but peel first. — Mrs. Emma Jenkins, 6352 Monroe Ave.^ Chicago, 111. MASHED TURNIPS.— Swede turnips are very much nicer after getting a slight frost, and by adding a cup of sugar as well as a little salt, while boiling. When done, drain, mash fine, season to taste, with a little more salt, pepper and butter, or some nice gravy. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. TURNIPS AND POTATOES.— Slice 6 peeled turnips, soak in cold water for J/^ an hr., drain, cover with cold salted water, and when half done, add 2 large, peeled and sliced potatoes. Cook until done, drain, mash, season with salt and pepper, and sugar, and reheat, moistening with a little milk or brown sauce. Equal quantities of turnips and potatoes may be used. — Mrs. C. A. Ma- rion, 1504 E. 53rd St., Chicago, 111. ROAST TURNIPS.— Partboil small, peeled turnips until nearly tender, drain, and put into the pan with a roast of mutton for 45 minutes. Baste with drippings, and serve around the mutton. — ■ Mrs. Andrew Parker, 6421 Ellis Ave., Chicago, 111. STUFFED TURNIPS.— Boil white turnips in salt water until tender. Scoop out centers and fill with sausages. Bake in a mod- erate oven until sausages are done. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. STUFFED TURNIPS.— The purple-topped, flat, white turnips are best for this. Peel, boil until tender, and cut a slice off the top. Scrape out the inside, mash, and mix witTi the yolk of 1 egg

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