Green Tomato Pie

Ingredients

• 4 or 5 medium-sized green tomatoes
• 1/2 teaspoon salt
• 1 1/2 tablespoons cornstarch

Method

1. 1

   Prepare and bake the pie with the green tomatoes and seasonings.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 1. The excerpt below is the record exactly as published.

}/2 teaspoon salt. 1 small onion, chopped. 1 cup vinegar. Dissolve the salt and the sugar in the hot vinegar and pour over the vegetables. Let the pickle stand two or three hours before serving. BAKED PEARS Wash the pears, cut them in halves, and core them. Place in a baking dish. Sprinlde with brown sugar and a little salt, add dots of butter and a very little water. Put them into a moderate oven. Cover at first, until the fruit becomes soft. Baste once or twice while the fruit is cooking with the hquid in the pan. Add a little more water if necessary to keep the pears from burning. ROAST LEG OF LAMB Choose a plump, well-fatted leg weighing 5 to 53^ pounds. Wipe it off with a damp cloth. Rub salt over the outside. Dredge with flour, if you prefer it that way. Then place meat, bone side up, in a heavy roasting pan, preferably on a rack, and put it in a very hot oven (about 500° F.). If it is roasted in this position, the thick part of the meat will be most convenient for carving. Let the meat stay at this high temperature for 20 minutes, or until it sears over; then let the oven cool to a moderate temperature (about 350° F.). Continue roasting for 2 to 2}^ hours, depending on size of leg. A general rule is to allow 15 minutes per pound, count- ing out the time required for searing. Do not add water. Place 5 raw peeled onions around the meat when you put it in the oven. Sprinkle onions with salt, and a very little flour. Serve meat piping hot. BAKED PEACHES Select large yellow peaches, pare them, and cut them in halves. Place them in a shallow pan, pit side up. Sprinkle lightly with sugar, dot with butter, and add a little salt. Broil under a flame or bake in the oven until the peaches are tender and lightly browned. Serve with a hot sauce. CREAMED POTATOES Pare potatoes very thin, cut in cubes, put in freshly- boiling, salted water. Do not use too much water. Boil until tender, but not soft. Take from water as soon as done. The sauce is made as follows: l}/2 tablespoons flour. I 1 cup milk. 2 tablespoons butter. I Cook enough to prevent starchy flavor. Add to the sauce fine bits of parsley, or a little cheese, or onion juice. Pour sauce over potatoes and serve hot. APPLE DUMPLINGS WITH SAUCE cups flour. I 23^ tablespoons water. 3^ teaspoon salt. I 5 to 7 tablespoons fat. Cut apples in quarters, sprinkle pieces lightly with sugar, cinnamon, and a little salt, and butter. If you use whole apples, select those of medium size, pare and remove cores, and fill the holes with seasoning. Place fruit in center of rounds of dough. Bring the edges of dough up over the fruit, pinching them together firmly so the juice won't escape. Bake in fairly hot oven. SAUCE FOR APPLE DUMPLINGS cups boiling water. 1 teaspoon vanilla. \}/2 tablespoons cornstarch. Little grated nutmeg. 3 tablespoons butter. Few grains salt. 3^ cup sugar. Mix starch and sugar with boiling water. Add butter just before serving. Let sauce boil long enough to do away with starchy taste. VEAL CUTLET Veal cutlet should be served well done. The meat for cutlets should be cut about three-fourths of an inch thick. If cut any thinner, it is likely to dry out in cooking. Remove 8 any skin and cut the meat into pieces of convenient size for serving. Season with lemon and onion juice and Worces- tershire sauce, if desired, before cooking. Dip in flour and then cook in shallow fat until a crust is formed on both sides. If the meat is tender, cover and cook slowly until done. If the meat is inclined to be tough, add hot water and simmer the meat slowly. A rich gravy will then be developed which is served with the meat. Season with salt and pepper. Make a gravy by adding flour and 'mixing well with the fat. Then add hot water. Pour the gravy over the cutlet. STUFFED EGGPLANT 1 medium-sized eggplant. 1 tablespoon butter. 1 pint finely cut cabbage. 2 tablespoons chopped peanuts. 3^^ teaspoon salt. 1 cup fine bread crumbs. Cut eggplant in half. Remove as much of the white por- tion as possible without breaking the shell. Cut in small pieces. Cook cabbage and eggplant in a small amount of water about 10 minutes. Drain and mix the other ingredi- ents with it. Fill the eggplant with the stuffing; place but- tered crumbs on top. Pour around each half eggplant a little of the water in which the cabbage and eggplant were cooked. Bake half an hour, or until golden brown. GREEN TOMATO PIE 4 or 5 medium-sized green toma- ^ teaspoon salt. toes. l}/2 tablespoons cornstarch

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