Green Tomato Stew

Ingredients

• Green tomatoes, 6
• Bread crumbs, ½ cup
• Egg, 1
• Butter, 1 teaspoon

Method

1. 1

   Cut tomatoes in slices and stew in closely covered saucepan without water for ½ hour.

2. 2

   Season and stir in bread crumbs to which beaten egg has been added.

3. 3

   Add butter and serve hot.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 127. The excerpt below is the record exactly as published.

GREEN TOMATO STEW. Green tomatoes, 6. Bread crumbs, 1/2 CUP- Pepper and salt. Egg, 1. Butter, 1 teaspoon. Cut tomatoes in slices and stew in closely covered saucepan without water for !/o hour. Season and stir in bread crumbs to which beaten egg has been added. Add butter and serve hot. FRIED EGGPLANT. Peel and slice eggplant, then put a sprinkling of salt between the slices. Pack in shape and place between 2 plates with a flatiron on top. Let stand over night. In the morning wipe each slice, dip in beaten egg, then into cracker crumbs and fry brown in deep fat. Serve hot. Mrs. E. L. G., Boston. EGGPLANT FRITTERS. Eggplant pulp, 1 pint. Eggs, 2. Vinegar, 1 tablespoon. Salt and pepper. Flour, y2 CUP- Boil eggplant whole in boiling salted water to cover, mixed wi'h vinegar. Cook 20 minutes or until tender. Mash and drain, then measure. Add the flour, well beaten eggs and seasoning to taste. Shape into small cakes and fry in hot fat. CORN OYSTERS. Green corn, 2 cups. Eggs, 2. AlrltH tiutter, 2 tablespoons. Salt and pepper. Flour. Cut corn from the cobb, add butter, beaten eggs and seasoning, and enough flour to form in little cakes. Fry in deep, hot fat. 284 VEGETABLES. CORN PUDDING. Corn, 1 can. Egg, 1. Soda crackers, 4. Salt and pepper. Milk, 1 cup. Butter. Roll the crackers fine and add to the corn, add milk, beaten egg, seasoning and small piece of butter. Mix well and bake slowly for 45 minutes. CREOLE CORN. Corn, 6 ears. Sweet green peppers, 4. Olive oil. Cut the corn from the raw ea,rs, add the peppers, seeded, scalded, and cut fine. Pour just enough of the best olive oil into a frying pan to cover the bottom, when the oil hisses put in the corn and peppers and cook until done, stirring almost constantly to prevent burning. Season with salt just before serving. Mrs. F. C., Beverly. GREEN PEA SOUFFLE. Cooked peas, 1 quart. Butter, 2 tablespoons. Salt and pepper. Milk, 1 pint. Eggs, 3. Mash peas while hot, season well, add butter, milk and well beaten yolks of eggs. Fold in stiffly beaten egg whites, turn into buttered baking dish and bake for 20 minutes. Serve immediately. GREEN PEAS, SPANISH SAUCE. Green peas, 1 quart. Onion, 1. Butter, 1 tablespoon. Tomato, 1. Parsley, 1 sprig. Sugar, 1 tablespoon. Stock, 1 cup. Egg yolks, 2. Steam peas with butter, parsley and minced onion until tender, add stock, chopped tomato and sugar and simmer for 20 minutes. Thicken with the well beaten egg yolks and serve on buttered toast. VEGETABLES. 285 SARDINES IN SPINACH. Fresh spinach, 1 quart. Butter, y2 tablespoon. Boiling water, 1 quart. Cream, 1 tablespoon. Salt, li/£ teaspoons. Pepper. Egg yolk, 1. Sardines, 12. Bread crumbs, 2 tablespoons. "Wash the spinach well, drain and plunge into boiling water with a teaspoon of salt. Boil for 10 minutes, drain and chop fine. Stir in the egg yolk, butter, cream, salt and pepper and heat for 2 minutes, stirring all the time. Remove from fire and spread half of spinach in a buttered baking dish. Split open without separat- ing the sardines. Bone, spread nicely over the spinach and arrange remaining spinach over them. Sprinkle over bread crumbs, dot with bits of butter and bake for 10 minutes in hot oven. SPINACH SOUFFLE. Cold boiled spinach, 2 cups. White sauce, % cup. Salt and paprika. Egg whites, 2. Chop spinach fine and put through vegetable chopper. Season and add white sauce. Mix well and fold in the stiffly beaten egg whites. Bake either in a large baking dish or individual ramekins. STEWED PEPPERS. Peppers, 4. Butter, 1 tablespoon. Cream, 4 tablespoons. Salt. Cut peppers in half and remove seeds and pith. Cut into neat small pieces and throw into boiling salted water. Boil for 30 min- utes. Drain and add salt to taste, butter and serve as any vegetable. TUNA FISH IN PEPPERS. Peppers, 6. Tuna fish, 2 cups. Eggs, 4. Bread crumbs, 1 cup

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