Scalloped Tomatoes

Ingredients

• one quart of canned tomatoes
• one and a fourth teaspoons salt
• one-eighth teaspoon pepper
• two tablespoons sugar
• one-half tablespoon grated onion
• a few grains cayenne
• one and one-half cups of soft bread crumbs
• one-half cup melted butter

Method

1. 1

   Season tomatoes with salt, pepper, sugar, onion, and cayenne.

2. 2

   Moisten bread crumbs with melted butter.

3. 3

   Butter a baking dish, sprinkle with crumbs, pour in tomato mixture, and cover with remaining crumbs.

4. 4

   Bake until cooked throughout and crumbs are browned.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 59. The excerpt below is the record exactly as published.

Scalloped Tomatoes Pickled Beets Steamed Peach Pudding — Vanilla Sauce After— Dinner Coffee SHRIMP COCKTAILS Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely chopped chives and salt to taste. Serve thoroughly chilled in Cocktail glasses. POTATO roup 4 cups potatoes. 34 cup butter. 1 large purple-top turrip. J^ cup flour. 3 cups boiling water. 2 teaspoons salt. S}/2 cups scalded milk. 3^ teaspoon pepper. 1 onion sliced. 3^ cup hot cream. Parsley. Process: Wash, pare and cut potatoes in one-fourth inch slices. Wash, pare and cut turnip the same. Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water. Cook until vegetables are tender; drain and reserve water. Rub vegetables through strainer, add water, add milk. Reheat and bind with butter and flour cooked together. Add hot cream and season- ings. Turn into hot tureen and sprinkle with finely chopped parsley. mrTsunday 5^ S ufiday Dififiers 135 BOILED FRESH COD Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece of cheese cloth just large enough to cover fish. Place on a trivet in a kettle, cover with boiling water, and add three slices onion, three slices carrot, one spray parsley, a bit of bay leaf, three cloves, a tablespoon salt and one-half cup vinegar. Bring quickly to the boiling point, then reduce heat and simmer gently from twenty to thirty minutes. Hard boiling breaks up the flakes of fish and toughens the fibre. Drain from liquor, place fish on serving platter, remove the skin and pour a few spoonfuls of Egg Sauce over the fish and the remainder around it. Sprinkle finely chopped parsley over all, and garnish with hard-cooked eggs cut to resemble pond lilies. EGG SAUCE 4 tablespoons butter. 3^ teaspoon salt. 3 tablespoons flour. Y% teaspoon pepper. 1 cup boiling water. 4 hard-cooked eggs. }/2 cup hot cream. Parsley finely chopped. Process: Melt one-half the butter in a sauce-pan, add flour mixed with seasonings, pour on slowly hot water, stirring constantly. Boil five minutes, then add remaining butter in small bits. Continue stirring. Add hot cream and two eggs chopped moderately. Gar- nish with remaining eggs. Pour sauce around fish and sprinkle with parsley. BOILED POTATOES Wash, scrub and pare one dozen medium-sized potatoes. If old, let them stand in cold water for several hours before paring, to freshen them. Cover with cold water, heat to boiling point, cover and boil fifteen minutes, then add salt, replace cover and cook until potatoes are soft (about fifteen minutes longer). Drain perfectly dry and shake the potatoes in a current of cold air. Place sauce-pan in a warm place, cover with a crash towel until ready to serve. Serve as soon as possible, if you would have a mealy potato. SCALLOPED TOMATOES Season one quart of canned tomatoes with one and a fourth teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar. 136 5^ Sunday Dinners ^ttwa^ one-half tablespoon grated onion and a few grains cayenne. Moisten one and one-half cups of soft bread crumbs with one-half cup melted butter

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