Stewed Tomatoes

Ingredients

• Use either canned tomatoes, or fresh ones scalded and peeled
• a heaping tablespoonful of butter
• a teaspoonful of sugar
• a palatable seasoning of salt and pepper
• use a few bread or cracker crumbs

Method

1. 1

   Put the tomatoes over the fire with butter, sugar, and seasoning.

2. 2

   Stew them gently for half an hour.

3. 3

   If thickening is desired, add bread or cracker crumbs.

4. 4

   If milk or cream is added, include a saltspoonful of baking soda to prevent curdling.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 232. The excerpt below is the record exactly as published.

STEWED TOMATOES. Use either canned tomatoes, or fresh ones scalded and. peeled ; put them over the fire with a heaping tablespoon- ful of butter, a teaspoonful of sugar, and a palatable season- ing of salt and pepper, to each quart, and stew them gently for half an hour ; if they are wanted thick, use a few bread or cracker crumbs to produce the proper consistency ; if milk or cream is added to them, add also a saltspoonful of baking-soda to modify the acidity of the tomatoes and pre- vent the curdling of the milk. CANNED TOMATOES. Choose perfectly ripe, sound tomatoes ; three bushels will fill about four dozen glass jars ; those with the porcelain- lined tops, with rubber bands for excluding the air, are the best for family use, and the capacity of the jars should be about a quart ; the tomatoes should first be put in boiling water for about two minutes, or long enough to remove the skins, and then skimmed out of the hot water and drained ; as fast as the tomatoes are peeled, they should be cut in halves, and laid in a hair sieve to drain, and when the sieve is full they should be slightly pressed to force out the juice, and then transferred to an earthen bowl ; when all the tomatoes are peeled and drained, put them over the fire in a porcelain-lined kettle, or a new tin boiler, and stir them SALADS AND VEGETABLES. 43 1 until they boil thoroughly; then commence to put them into the glass jars as follows, but keep them boiling until the cans are all filled : have the jars close by the stove, on a table covered with a wet cloth ; have a pan by the side of the boiler, with a little hot water in it ; have on the table another pan containing hot water ; first roll a jar in the pan of hot water on the table, then set it in the pan of hot water on the stove, and fill it to overflowing with the boiling toma- toes ; at once put on the rubber, and screw down the cover ; then place the jar on the table, and fill and cover another until all are closed, taking care to keep the tomatoes boiling all the time, until all the jars are filled. When the jars are cold, the covers should again be screwed tight. The toma- toes will keep best in a cool, dark place ; and it is well to wrap each jar in paper to exclude the light. Tomatoes may be canned in the jars by following the directions given for so canning fruit. PARSNEPS WITS CREAM. Scrape three large parsneps, slice them half an inch thick and two inches long, and boil them in salted boiling water until they are tender ; then drain off the water, add to the parsneps two tablespoonfuls of butter and half a cupful of cream, season them palatably with white pepper and salt, let them boil once, and then serve them. • SALT PORK AND PARSNEPS. Salt pork and parsneps are stewed together for half an hour ; the water then drained off, and the pork' and parsneps sliced and browned together, with a palatable seasoning of salt and pepper. This is an old New-England dish. BROILED PARSNEPS. Boil the parsneps as directed in the preceding recipe, drain them, dry them on a clean towel, split them in slices 432 PRACTICAl^ AMERICAN COOKERY. half an inch thick, dip them in melted butter seasoned with salt and pepper, and put them between the bars of a double wire gridiron ; broil them brown over a hot fire, and serve them hot. BERMUDA ONIONS BOILED. Carefully peel the onions without breaking them apart, and boil them, only until tender, in salted boiling water; drain them as soon as they are done, pour over them suffi- cient hot drawn butter or Dutch sauce to nearly cover them, and serve them at once. Bermuda onions are good fried or scalloped.' BOILED ONIONS. The best native onions for boiling are the white ones, but the red variety may be cooked in the same way ; peel the onions without trimming off the roots and tops closely enough to cause them to break apart, put them over the fire in plenty of salted boiling water for ten minutes ; then pour off the water, replace it with milk, season the onions palatably with salt, pepper, and butter, and stew them gently until they are tender ; then serve them hot. SPANISH ONIONS FRIED. Peel and slice two pounds of Spanish onions, put them into a frying-pan containing two heaping tablespoonfuls of butter

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