Stuffed Baked Tomatoes

Ingredients

• Take good sound tomatoes.
• put a good tablespoonful butter in a pan.
• slice and brown an onion in the butter.
• Chop a little parsley.
• add to a part of the pulp fine bread crumbs.
• mix the crumbs, parsley, a little canned corn.
• salt.
• pepper.

Method

1. 1

   Cut the tops off the tomatoes just enough to scrape out the pulp.

2. 2

   Add to a part of the pulp fine bread crumbs, put butter in a pan, slice and brown an onion in the butter, remove from fire.

3. 3

   Mix the crumbs, parsley, a little canned corn, salt and pepper and a little of the pulp to moisten well.

4. 4

   Fill the tomatoes.

5. 5

   Put in oven with a little water in pan, a little butter on each and bake slowly until skins wrinkle.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 17. The excerpt below is the record exactly as published.

STUEFED BAKED TOMATOES. Mrs. J. F. Stilwell. Take good sound tomatoes, cut the tops off just enough to scrape out the pulp, add to a part of the pulp fine bread crumbs, put a good tablespoonful 1)utter in a pan, slice and ])rown an onion in the butter, remove from fire. Chop a little parsley, mix the crumbs, parsley, a little canned corn, salt and pepper and a little of the pulp to moisten well. Fill the^ toma- toes. Put in oven with a little water in pan, a little butter on each and bake slowly until skins wrinkle. Chopped meat or phicken may also be added. 54 THE EDWAFCDSVILLE COOK BOOK. STUFFED EGG PLANT. Mrs. S. T. Ro1:>inson. Cut a small egg plant in half, lengthwise, and dig out the white part, without breaking the shell. P)oil until tender in slightly salted water, when tender, drain, mash, add cup toasted bread crumbs, butter size of an egg, season with white pepper, more salt if needed and a dash of chopped onion. Fill the half shells with this mixture and bake 20 minutes. Serve in the shells. PEAS AND NOODLES. Mrs. W. S. Potts, Pawnee, Neb. Cook peas until tender, then add noodles which will cook in ten or fifteen minutes. Noodles — Beat well one egg, add a pinch of salt and as much flour as can be stirred into the egg. Roll out dough just as thin as possible ; then roll as you would a piece of paper be- ginning at end cut into thin strips. Shake together with a lit- tle flour. Llave plenty of water in peas so noodles will cook 'nicely. PRIED SQUASH. Mrs. W. S. Potts, Pawnee, Neb. Hubbard, or any hard shelled yellow squash, is best to fry. Slice 34 inch thick and peel off the rind. Sprinkle with salt, pepper and sugar, dip in flour and fry until tender and brown in hot lard. ESCALLOPED CORN (OR TOMATOES.) Mrs. Mary Wyatt, Lincoln, 111. 1 can corn. Butter size of an egg. 1 pint sweet milk. Salt, 6 crackers, rolled. Pepper. VEGETABLES. 55 Lay a part of the corn in baking dish ; sprinkle with salt, pepper and part of the butter; then a layer of crumbs, more corn, etc., until all are used. Bake 20 minutes ; then set up to brown. Tomatoes may be substituted for corn in same way by leaving out the milk. CANNED CORN. Mrs. W. S. Potts, Pawnee, Neb. 9 cups corn. 1 cup best salt.

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