Stewed Tomatoes, No. 2

Ingredients

• medium sized tomatoes
• teaspoonful of salt
• one of butter
• a tablespoonful of sugar
• a pinch of black pepper

Method

1. 1

   Take medium sized tomatoes, peel, slice and place in a stew pan, with a teaspoonful of salt, one of butter, a tablespoonful of sugar and a pinch of black pepper.

2. 2

   Cook for one hour and a half; let brown to the pan.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 121. The excerpt below is the record exactly as published.

Stewed Tomatoes, No. 2 Take medium sized tomatoes, peel, slice and place in a stew pan, with a teaspoonf ul of salt, one of butter, a tablespoonful of sugar and a pinch of black pepper. Cook for one hour and a half ; let brown to the pan. Tomatoes Stuffed With Celery, Cucumber and Green Pepper, Served With French Dressing Select twelve even sized ripe tomatoes; scald quickly and slip the skins from them, carefully re- moving that at the blossom end with a small knife. Set on ice to chill, then cut slice from the end of each tomato, and with a sharp teaspoon remove as much of the meat as possible without breaking the outer skin. Chip fine three medium sized heads of celery and three bell peppers; remove seed and core from the latter ; peel and slice three cucumbers and cut into dice. Cut into small pieces the meat taken from the toma- toes. Make a dressing as follows: Turn into a soup plate four tablespoonfuls of olive oil; add to this a level teaspoonf ul of salt and the same of pepper. Beat in, pouring slowly four tablespoonfuls of apple vine- gar ; whip with a fork until creamy. Mix the chopped vegetables together, seasoning with a teaspoonful of salt

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