Green Tomato Pie

Ingredients

• 4 or 5 medium-sized green tomatoes
• 1½ tablespoons cornstarch
• 1 teaspoon salt
• ½ cup sugar
• ⅓ teaspoon cinnamon
• 1 tablespoon butter

Method

1. 1

   Slice the tomatoes.

2. 2

   Heat slowly in a saucepan with the sugar, lemon, salt, and spice, until tomatoes are tender.

3. 3

   Melt the butter and combine with the cornstarch.

4. 4

   Add this to the tomato mixture and cook until cornstarch does not taste raw.

5. 5

   Line a pie tin with pastry.

6. 6

   Bake the lower crust for 12 minutes in a moderately hot oven until a delicate color appears.

7. 7

   Put tomato filling in this prebaked crust; cover with upper crust.

8. 8

   Bake about 12 minutes in a hot oven, or until the upper crust is done.

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 3. The excerpt below is the record exactly as published.

GREEN TOMATO PIE 4 or 5 medium-sized green toma- ^ teaspoon salt. toes. l}/2 tablespoons cornstarch, lemon sliced very thin. % cup sugar. 34 teaspoon cinnamon. 1 tablespoon butter. Slice the tomatoes. Heat slowly in a saucepan with the sugar, lemon, salt, and spice, until tomatoes are tender. Melt the butter and combine with the cornstarch. Add this to the tomato mixture and cook until cornstarch does not taste raw. Take from fire. Line a pie tin with pastry. Bake the lower crust for 12 minutes, in a moderately hot oven until a delicate color appears. Put tomato fiUing in this prebaked crust; cover with upper crust. Be careful when covering the pie with this unbaked upper crust to moisten the edge and press firmly over the edge of the baked lower crust. Bake about 12 minutes in a hot oven, or until the upper crust is done. If there isn't enough liquid in the tomatoes to cook them, add a little w^ter when stewing. 9 FOWL EN CASSEROLE Cut the fowl into pieces convenient for serving. Dust with salt, pepper, and flour. Brown delicately in a small quantity of fat. As each piece is removed from the frying pan, place it in the casserole. Pour a little water into the frying pan to rinse out the particles of fat and add this liquid to the fowl in the casserole. Cover the casserole and cook the fowl in a slow oven for 3 or 4 hours, or until it is tender. Just before serving, remove the fowl and add to the juices a cup of milk which has been blended with \}/2 tablespoons of flour. Cook for 10 minutes, put the fowl back in this gravy, and serve from the casserole. BAKED CUCUMBERS Select 3 good-sized cucumbers. For filling use: % cup fine bread crumbs. 13^ teaspoons finely chopped pars- 3 tablespoons butter. ley. ^ teaspoon salt, 3 rounding teaspoons chopped cel- 13^ tablespoons chopped onion. ery. 3 small fresh tomatoes, skinned. Wash cucumbers and cut in half lengthwise. Scoop out as much as possible of the pulp without breaking the skin. Brown the onion in the fat, add other ingredients mixed with the cucumber, stirring constantly, and cook five minutes, or until dry. Place filling in cucumber shells and bake until shells are soft. PEACH BAVARIAN CREAM 1 quart sliced peaches. 1 cup sugar. 1 pint whipping cream. 2 tablespoons gelatin. ]/2 cup cold water. 3^ teaspoon salt. Soak gelatin in cold water. Mash peaches with sugar and rub them with the juice through a sieve. Place in saucepan and simmer for 5 minutes. Remove from fire and add gelatin. Stir until gelatin is dissolved. Chill, and when mixture begins to thicken, stir in the whipped cream. Place in wet mold. When set, serve with plain or whipped cream. SUGGESTED MENUS FOR SCHOOL LUNCH BOX 1. Ham sandwich, chopped cabbage sandwich, apple, piece of plain cake. 2. Bread and butter sandwich, chopped egg sandwich, 3^ cup stewed prunes. 10 3. Peanut butter sandwich, chopped celery sandwich, raisins, and a cookie. 4. Cottage cheese sandwich, brown bread and butter sandwich, orange, and a cookie. 5. Chicken sandwich, Graham bread and butter sandwich, an apple. 6. Chopped meat sandwich, lettuce sandwich, 3^ cup canned fruit, gingerbread. CHEESE TOAST 1 pound American cheese. 1 cup rich milk or cream. 2 eggs. 4 drops tabasco, or a few grains of cayenne pepper. 2 tablespoons flour mixed with 2 tablespoons water. A little onion juice, if desired. • 3^ teaspoon salt.

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