Scalloped Corn and Tomatoes

Ingredients

• cooked corn
• bread or cracker crumbs
• salt
• pepper
• dots of butter
• stewed tomatoes

Method

1. 1

   Layer cooked corn, crumbs, salt, pepper, butter, and stewed tomatoes in a buttered dish.

2. 2

   Repeat layers until desired quantity is reached.

3. 3

   Top with crumbs and butter, then bake for about 20 minutes until heated and browned.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 74. The excerpt below is the record exactly as published.

SCALLOPED CORN AND TOMATOES BANANA SHORTCAKE WITH ENGLISH CREAM Cannelon of Beef Pass 2 pounds round steak through the food chopper several times; add ^ c breadcrumbs, wrung dry after having soaked in water, i Ggg well beaten, i T finely chopped parsley, i t salt, i t onion juice, % t mace, and % t pepper. Mix all the ingredients thoroughly, and shape in a roll. Bake on a rack in a small pan between 20 and 30 m. Baste frequently with fat from salt pork and hot water. Scalloped Corn and Tomatoes In the bottom of a buttered dish put a layer of cooked DECEMBER MENUS 133 corn; over this a layer of bread or cracker crumbs; then sprinkle with salt and pepper and dots of butter; then a layer of stewed tomatoes

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