Stewed Tomatoes

Ingredients

• a quart of fresh tomatoes
• a table-spoonful of butter
• a tea-spoonful of salt
• a-quarter of a tea-spoonful of pepper

Method

1. 1

   Pour boiling water on fresh tomatoes, cover for a minute, then plunge into cold water.

2. 2

   Remove skins and stems, cut tomatoes in pieces.

3. 3

   Stew in a kettle for thirty minutes; add butter, salt, and pepper, and stew until desired thickness.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 126. The excerpt below is the record exactly as published.

a table-spoonful of butter, and salt and pepper to taste, and stir until very hot ; turn at once into the serving dish, shape the spinach into around mound, and lay on the top slices of hard boiled eggs. Serve while hot. SPINACH, WITH CREAM. Boil, drain and chop the spinach as directed above and make the following sauce : Three table-spoonfuls of butter. Two table-spoonfuls of flour. One cupful of cream or milk. Salt and pepper to taste. Heat the butter, add the flour, and stir until the mix- ture is frothy. Add the chopped spinach, and cook for four minutes, stirring constantly. Next put in the cream, salt and pepper, cook three minutes, and serve on nicely toasted bread. 288 THE PATTERN COOK-BOOK. SUMMER SQUASH, STEAMED. There are many varieties of this vegetable. Unless the squash is very tender, pare it thinly, cutting away little but the outer rind. Cut it in slices, and if the seeds are young and small, do not remove them ; if at all large, however, take them out, lay the squash on a plate, set it in a steamer over a kettle of boiling water, and steam until tender, usually from thirty to forty minutes. Take it from the steamer, drain off any water that may be upon it, place it in a stew-pan, and mash well. Add butter, salt and pepper to taste, and set the stew-pan on the back of the range for fifteen minutes, uncovered, for the squash to dry as much as possible, stirring it once or twice meanwhile. Re-heat, and serve. This kind of squash may also be boiled and served in the same way, but it is rather more wet when boiled than when steamed. FRIED SQUASH. Summer squash, which is often disappointing because of its sogginess, will be found very satisfactory when cooked in the following way : Peel the squash thinly, cut it into slices a-quarter of an inch thick, sprinkle each slice with salt and pepper, dip it in beaten egg and then in cracker-crumbs, and fry in a frying-pan until crisp and brown. Drain well, and serve. WINTER SQUASH. When the shell is hard, split the squash, remove the seeds, and steam or boil until soft. Scrape out the soft part of the squash, and to every pint add a table- spoonful of butter, half a tea-spoonful of sugar, and salt VEGETABLES. 289 and pepper to taste. Winter squashes are also baked in the shell after the seeds have been removed. The soft part is then scraped out, mashed', seasoned as directed above, and served hot. STEWED TOMATOES. Pour boiling water on fresh tomatoes, and after they have remained covered a minute, take them from this water and plunge them into cold water. With a knife re- move the skins and the hard stem ends, and cut the toma- toes in pieces. Stew in a granite-ware or porcelain-lined kettle for thirty minutes ; then add to every quart a table- spoonful of butter, a tea-spoonful of salt and a-quarter of a tea-spoonful of pepper

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