Raw Tomatoes

Ingredients

• sugar
• salt
• vinegar
• Mayonnaise dressing

Method

1. 1

   Scald and peel the tomatoes.

2. 2

   Keep them on ice and serve with sugar, salt, vinegar, or Mayonnaise dressing.

3. 3

   If very large, they may be sliced before serving.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 178. The excerpt below is the record exactly as published.

Raw Tomatoes. — Scald and peel at least an hour be- fore using. Keep them on the ice, and serve with sugar ^ salt^ vi7iegar^ or with Mayonnaise dressing. If very large, thej^ may be sliced before serving. Stewed Tomatoes. — Pour boiling water over them, remove the skins and the hard green stem. Cut them into quarters, and stew in a granite pan fifteen minutes, until the pulp is soft and the juice is partly boiled awa3\ Add salt^ pepper^ butter^ and sugar if desired. The tomato ma}^ be thickened with cracker crumbs or with cornstarch wet in a little cold water. Scalloped Tomatoes. — Season one quart of tomatoes with one teaspoonful of salt., one saltspoonfid of pepper^ half a cup of sugar., and a few drops of onion juice. Butter a deep dish, and sprinkle with fine crumbs. Pour in the tomatoes. Moisten one cup of cracker crumbs with half a cup of melted butter. Spread over the top, and brown in the oven. Raw tomatoes sliced ma}^ be used in layers, alternating with crumbs and seasoning. Stuffed Tomatoes. — Cut a thin slice from the stem end of large., smooth tomatoes. Remove the seeds and soft pulp, and mix with the pulp an equal amount of buttered cracker crumbs. Season to taste with sa% pepper., sugar., and onion juice. Fill the cavity with the mixture, heap- ing it in the centre, and sprinkle buttered crumbs over the top. Place the tomatoes in a granite pan, and bake until the crumbs are brown. Take them up carefully with a The Boston Cook Book. 301 broad knife, and serve ver}^ hot. A small quantity of cooked meat finely chopped may be used with the crumbs. Onions. Pour boiling water over them, and remove the skins. Put them in boiling salted water. When they have boiled five minutes, change the water, and change again after ten minutes. Boil half an hour, or until tender, but not until broken. Drain off the water, add 77iilk enough to cover, and cook five or ten minutes longer. Season with butter^ salt, and x^efper. Serve plain or as a garnish for beef Or omit the seasoning, and pour white sauce over them. Baked or Scalloped Onions. — Boil, and if large cut into quarters. Put into a shallow dish, cover with lohite sauce and buttered crumbs, and bake until the crumbs are brown. Onions are rich in flesh-forming elements, are soothing to the mucous membrane, and are otherwise medicinal. They impart an agreeable flavor to many kinds of food. Cauliflower. The leaves should be green and fresh, and the heads creamy white. When there are dark spots, the cauliflower is wilted. Pick oflT the outside leaves, soak in cold salted water, top downwards, for one hour, to cleanse it thor- oughly. Tie it in a twine bag, to prevent breaking. Cook in boiUug salted water fifteen or twentj^ minutes, or until tender. If not boiled in a bag, remove the scum before it settles on the cauliflower. Serve in a shallow dish, and cover with a cream or Hollandaise sauce. Or add a little grated cheese, and cover with cracker crumbs moistened in melted butter, and bake until the crumbs are brown. Or when cold, serve as a salad iv\\h Mayonnaise dressing. Cauhflower may be cut in small pieces, and served as a garnish around broiled chicken or sweetbreads. 302 The Boston Cook Book. Cabbage. Select a small heavy cabbage. Remove the outside leaves, cut mto quarters, cut off the tough stalk, soak in cold salted water half an hour. Cook till tender in boil- ing salted water, changing the water twice. Drain, cut or chop fine, season with salt and hutter^ or cover with vjhite sauce and buttered crumbs^ and bake till the crumbs are brown. The cauliflower and cabbage contain more gluten, and are therefore more nutritious, than any other vegetable food. They should be eaten with fat and oily food, and require an acid, like lemon juice or vinegar

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