Fried Tomatoes

Ingredients

• three tablespoonfuls of flour
• a pinch of pepper
• a large saltspoonful of salt
• tomatoes, sliced without skinning

Method

1. 1

   Mix flour, pepper, and salt.

2. 2

   Slice the tomatoes without skinning.

3. 3

   Dredge each slice in the flour mixture.

4. 4

   Heat butter in a frying-pan, and fry the slices of tomato until brown.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 118. The excerpt below is the record exactly as published.

A pinch of pepper and a large saltspoonful of salt to three tablespoonfuls of flour. Slice the tomatoes without skin- ning; lay each slice in the flour turning it over to flour it well; or put your flour, pepper, and salt into a little sifter or sprink- ler, and dredge each tomato slice on both sides. Put enough butter into a frying-pan to cover the bottom when melted, let it heat till it sizzles, and then lay in the slices of tomato. Fry brown. 174 HOUSEHOLD Broiled: Slice the tomatoes without peeling. See that your fire is clear and hot. Put the slices in a wire toaster, and toast, carefully, like bread, or like broiling steak; turning often, to keep the juice in. Bring them to a nice, decided brown on both sides. Lay the slices in a dish, dropping on the middle of each one a bit of butter, and giving it a dust of salt and pep- per. Send to the table as hot as possible. Baked: Scald, peel, and slice. Butter a baking dish. Have ready a cupful of fine cracker crumbs. Put a layer of toma- toes in the dish, sprinkle them with pepper and salt, the former cautiously; drop a bit of butter on each slice, and strew cracker crumbs over the whole. Proceed in this way until you have used all your tomatoes, or filled the dish. Finish with a good sprinkle of crumbs, and drop bits of butter over the top. Bake an hour. Canned tomatoes: May be stewed or baked in the same way as fresh ones. Cauliflower. — Pick off the leaves; trim down the stalk; put the cauliflower in cold water. An hour before dinner, put it into a large porcelain kettle, or nice tin boiler, with a great deal of boiling water, salted. Let it boil steadily, but not in a furious manner, to toss and bruise it, for one hour. Prepare for it a cream butter sauce, without the spicing of mace. Take up the cauliflower carefully, with a large vegetable skimmer or wire ladle. Put it in the dish for table, and pour over it the cream sauce. Cabbage. — Wash it, examining it carefully, and stripping off the old outside leaves. Let it lie for an hour or two, as convenient, in cold water. Put it into a large potful of boiling water. Have a plenty more of boiling water, to renew with, as below. When it has boiled half long enough — see "Time- Table," for old and young cabbages — turn away all the water, and fill the pot with more; throwing in two or three spoonfuls of salt. Let it boil the remainder of the time, then take it out carefully upon a drainer, let the water run from it, and serve. A drawn butter sauce is nice, poured over it. Or, when well boiled, chop it fine, put it in a saucepan, stir butter with it, and sprinkle in a little pepper, put it on the fire, and stir it till toiling hot again. Or, chop and dress liHe cauliflp^Qr, HOUSEHOLD. 176 Fried Potatoes

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