Stewed Tomatoes

Ingredients

• tomatoes
• a teaspoonful of white sugar
• a tablespoonful of butter

Method

1. 1

   Peel and cut tomatoes, stew for half an hour, then add salt, pepper, sugar, and thicken with grated bread.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 55. The excerpt below is the record exactly as published.

a teaspoonful of white sugar; boil up once, still stirring, and press firmly into a hot bowl. Turn into a hot dish, and garnish with sliced boiled eggs laid on top. BAKED PARSNIPS. Put four thin slices salt pork in a kettle with two quarts cold water, wash and scrape parsnips, and if large halve or quarter, and as soon as water boils place in a kettle, boil about half an hour, remove meat, parsnips, and gravy to dripping-pan, sprinkle with a little white sugar, and bake in oven half an hour, or until they are a light brown, and the water is all fried out. Add a few potatoes if you like. FRIED PARSNIPS. Par-boil or steam large parsnips, and then cut in slices length- wise. Sprinkle each with a little flour, pepper and salt. Fry in equal parts of butter and lard. ARTICHOKES. Strip off the outer leaves, and cut the stalks close to the bot- tom. Wash well and lay in cold water two hours. Immerse in boiling water, the stalk ends uppermost, with an inverted plate VEGETABLES. 95 upon them to keep them down. Boil an hour and a half, or un- til very tender; arrange upon a dish, the tops up, and pour drawn butter over them. ASPARAGUS. The green tops of this vegetable are very tender, and should not be cooked so long as the white part, which is hard. Cut off the tops as far down as they are tender and lay them in cold water. Then take the white part and pare off the hard part and cut in pieces about an inch long. Put them on to boil, and when nearly done, Avhich will be in about half an hour, add the green tops and boil ten or fifteen minutes longer. Lay slices of toast in the bottom of the dish, drain the asparagus from the water. Season with butter, pepper and salt, and pour over the toast, and it is ready to serve. BAKED SWEET POTATO. Wash and scrape the potatoes, then split them lengthwise. Steam them half an hour, then put them into a pan with lumps of butter, pepper and salt. Sprinkle thickly with sugar and bake a nice brown. Hubbard squash may be cooked in the same way. BAKED CORN. To one quart of corn use one teacupful of cream, a lump of butter^the size of an egg, and some salt. Bake slowly one and one-half hours. STEWED TOMATOES. Loosen the skins by pouring boiling water upon them; peel and cut them up, extracting the cores or hard part of stem end, and removing all unripe portions. Stew in a sauce-pan (tin or porcelain) half an hour, when add salt and pepper to taste, a tea- spoonful of white sugar, and a tablespoonful of butter

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