Scalloped Tomatoes

Ingredients

• 1 can tomatoes
• 2½ teaspoons salt
• 1 small onion
• 4 teaspoon pepper
• 3 cups buttered crumbs

Method

1. 1

   Stew tomatoes with seasoning and onion slowly, uncovered, for one hour.

2. 2

   Cover bottom of baking dish with buttered crumbs, put in tomatoes, and cover with remainder of crumbs.

3. 3

   Bake 20 minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 61. The excerpt below is the record exactly as published.

SCALLOPED TOMATOES 1 can tomatoes 212 teaspoons salt 1 small onion 4 teaspoon pepper 3 cups buttered crumbs Stew tomatoes with seasoning and onion slowly, uncovered, for one hour. Cover bottom of baking dish with buttered crumbs, put in tomatoes, and cover with remainder of crumbs. Bake 20 minutes in a moderate oven. RACHEL TAYLOR (Mrs. F. R.) STUFFED BAKED TOMATOES 6 tomatoes 2 level tablespoons sugar 3 tablespoons grated cheese 1 rounded tablespoon butter 1 cup bread crumbs (biscuit, 1 level teaspoon salt light bread, and very little 1 small onion, cut fine corn bread) 14 teaspoon celery seed Pepper to taste Select smooth, medium-sized tomatoes. Shce about one-half inch off stem end of each. Carefully remove meat of tomato with spoon, dis- carding hard parts around stem. Chop fine. To this add bread crumbs, onions and other ingredients. Mix well and put into tomato shells. Bake in moderate oven 45 minutes to one hour. Sprinkle grated cheese over each 15 minutes before removing from oven. LELIA Hitt (Mrs. J. C.) 162 VEGETABLES TOMATOES AND CELERY Three to four stalks of celery (Paschal preferred) chopped and cooked in salted water. ‘When celery is cooked tender, drain water, add butter and canned tomatoes. Heat and serve. Especially good with fish. RuTH M. CLINARD BAKED OKRA AND TOMATO 1 dozen small pods okra 1 teaspoon salt 4 tomatoes 4 teaspoon black pepper 2 tablespoons vinegar 1 cup water 2 tablespoons flour Slice okra with tomatoes and place alternately in baking dish. Add salt, pepper, vinegar, water and flour. Cover and bake until okra is done thoroughly. a MILDRED COFFIELD (Mrs. H. I.) RSE aT: A 163 THE QUAKER Cook BOOK ADDITIONAL RECIPES 164 ft CL. , Wee POEK SD => “Mwe ow GD Caves) Quantity FRUIT PUNCH 2 cups sugar Juice of 6 oranges 1 cup water 1 can grated pineapple 1 cup strong tea 1 quart ginger ale 1 pint strawberry syrup © ¥2 pint Maraschino cherries Juice of 6 lemons Make syrup by boiling water and sugar ten minutes. Add tea, fruit juices, pineapple and strawberry syrup. Let stand 30 minutes. Strain, add enough ice water to make 11% gallons of liquid. Turn into large punch bowl over a piece of ice, then add cherries and ginger ale. This makes nearly two gallons. AGNES Parsons (Mrs. D. H.) TEN GALLON FRUIT PUNCH 4 ounces tea (48 tea bags) 3 large cans pineapple juice 114 gallons boiling water 1% quarts grape juice 5 pounds sugar 1% gallons water 4 large cans orange juice 10 bottles ginger ale 2 bottles lemon juice Make tea with boiling water. Strain, add sugar, fruit juices and water. Add coloring to make desired color. (If you use grape juice, no other color will take.) Add ginger ale just before serving and serve cold. Yield: 10 gallons. BERA BROWN AUSTIN (Mrs. Kenneth) 165 THE QUAKER CooK Book PUNCH FOR A LARGE COMPANY Make syrup by boiling 4 cups water and 8 cups sugar. 4 cups tea infusion Juice of 15 lemons 3 cups canned dewberries, Juice of 15 oranges loganberries, pineapple, or Enough water to make 414 red cherries gallons ALICE PAIGE WHITE (Mrs. H. A.) PUNCH FOR 100 4 ounces citric acid 1 can frozen orange juice ¥% gallon boiling water 14 cups water 2 No. 5 cans pineapple juice 14 cups sugar Boil water and sugar 5 minutes for syrup. Dissolve citric acid in % gallon of boiling water in porcelain container at least 12 hours before using. Add other ingredients and serve ice cold. May be tinted if desired. Citric acid may be obtained at the drug store. This makes a very delicious, inexpensive punch to serve for large groups. Mrs. W. G. McFARLAND THE FOLLOWING RECIPES ARE DESIGNED FOR GROUPS OF 50 PEOPLE GINGERBREAD 6 cups molasses 6 teaspoons soda 3 cups boiling water 6 teaspoons ginger 344 quarts flour 3 teaspoons cinnamon 142 cups melted shortening 3 teaspoons salt Add water to molasses. Mix and sift dry ingredients. Combine mixtures, add shortening and beat vigorously. Bake in 350° oven 30-40 minutes or until done. Serve hot or cold with lemon sauce. GOLDEN GLOW SALAD 3 cups grated raw carrot 3 cups cold water 3 cups crushed pineapple 1% cups sugar 3 cups pineapple juice 6 tablespoons gelatin Soak gelatin in cold water. Heat pineapple juice to boiling point. Pour over gelatin. When dissolved, add sugar, pineapple and carrot. Chill. Serve on lettuce with mayonnaise. 166 QUANTITY LEMON SAUCE 1 quart sugar %4 cup butter 2 quarts boiling water ¥2 cup lemon juice 2 cup cornstartch or %4 cup Grated rind of 3 lemons flour 2 teaspoons salt

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