Stewed Tomatoes

Ingredients

• Pour boiling water over the tomatoes
• onion (a little sugar if you like)
• one tablespoonful of crackers or toasted bread
• season with salt
• pepper
• butter

Method

1. 1

   Chop tomatoes, season, and stew in a double boiler for one hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 60. The excerpt below is the record exactly as published.

STEWED TOMATOES. Pour boiling water over the tomatoes and then re- move the skins. Chop them fine and put them in a double boiler without the addition of water. Season 128 The Complete Cook Book. with salt, pepper, butter, onion (a little sugar if you like), one tablespoonful of crackers or toasted bread and stew one hour. STUFFED AND BAKED EGG PLANT. Cut egg plants in half, lengthwise, and parboil them in salted water. Scoop out most of the interior and mash it up. Season with eggs, onion, salt, pepper, butter, two teaspoonfuls of bread crumbs, and either chopped chicken or grated ham and chopped breakfast bacon. Mix well together. Fill the hulls with this dressing. Sprinkle the top with bread crumbs and a little clarified butter. Lay them in a buttered tin and bake fifteen minutes. If you have mushrooms at hand they are also nice to add. SUCCOTASH. Equal quantity of fresh shelled lima or string beans and corn cut from the cob. First cut your corn off and place the cobs in a pot with the beans. Cover all well with cold water and boil half an hour. Now remove the cobs and pour in your corn and boil twenty minutes longfe. Add a lump of butter the size of a hen's egg, rolled u. flour, quarter of a cup of milk, salt, sugar, and pepper to taste. ASPARAGUS. Scrape and wash two bunches of fresh asparagus. Arrange the heads all one way, and tie them into four equal bunches. Chop off the ends evenly and place them in a vessel of boiling salted water and boil twenty minutes. Lift them out carefully and drain. Untie and serve with the following sauce : Sauce : Two tablespoonf uls of butter, yolks of two eggs, salt and pepper to taste, and one tablespoonful of vinegar. Cook in a saucepan until thick; then pour over asparagus. J.SPARAGUS AND EGGS. Beat six eggs lightly with a fork; add one-half tea- spoonful of salt, one tablespoonful of milk and one tablespoonful of water. Have a skillet hot with lard The Complete Cook Book. 129 and butter mixed, and turn your eggs into it. Cook quickly, stirring all the time. Add two dozen aspar- agus tips, that have been boiled, and as soon as the eggs are firm but soft turn into a hot dish and serve immediately. You will find this very nice and new. STUFFED SPANISH ONIONS— ORIGINAL. Select onions of uniform size; peel them and empty the centers with a vegetable scoop. After this place them in a large pan, half filled with water and allow to cook slowly while you make the following dressing : Chop fine a small portion of the onion emptied out of the centers; add one can of deviled chicken, one-half the quantity of grated or deviled ham, one can of mush- rooms, two dozen chicken livers, one cup of melted butter, one-half cup of cream, and season with Worces- tershire sauce, tomato sauce, salt, red and black pep- per ; add one cup of cracker crumbs and cook all to- gether slowly until well mixed, and then fill the onions. Cover with cracker crumbs, place a thin strip of break- fast bacon on top of each one and allow to cook a while longer, but not long enough to cook the onions to pieces. Baste frequently with the water so they will remain whole. If chicken livers are not handy you can substi- tute calf's liver, well scalded, and use more mushrooms. STUFFED EGG PLANT. Cook turnip greens until tender, then chop them very fine. To each cup of greens add two eggs, two snowflake crackers rolled fine, half a cup of grated Par- mesan cheese, pepper and salt to taste, and two table- spoonfuls of best olive oil. Now parboil two egg plants, and when tender cut in half and scoop out the pulp. Fill the hulls with the above mixture, place them in a pan, and bake in a moderate oven thirty minutes. LIMA BEANS. Cover your lima beans with cold water and let them remain in it one hour before cooking. Then plunge them into boiling water. Cover them and cook 130 The Complete Cook Book. rapidly. They require about an hour to cook tender. When done drain off all the water and stir in butter, pepper and salt to taste. Mushrooms and a little cream are an improvement. STEWED CARROTS. Wash, clean and scrape three carrots. Cut them in quarters lengthwise and cover them with just enough salt water to float them. Cook from twenty to thirty minutes, and when tender add a small piece of butter, rolled in flour, one teaspoonful of chopped parsley and a little milk. Stir it into the boiling liquid with salt and pepper to taste. TURNIPS. Peel turnips and cut in thick slices and cover with cold water until ready to cook. Boil in a dinner pot a nice piece of fresh pork for an hour, then add your turnips, a tablespoonful of salt and one teaspoonful of sugar. When done drain and mash the turnips fine through a colander. Season with salt

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