Stuffed Baked Tomatoes

Ingredients

• as many tomatoes as needed
• equal amount of bread crumbs, a very little chopped onion, salt and pepper
• 1 beaten egg

Method

1. 1

   Cut a slice from the blossom end, scoop out pulp and mix with other ingredients.

2. 2

   Fill tomatoes and bake in a pan with hot water.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 8. The excerpt below is the record exactly as published.

as many potatoes as needed. When done, cut off a small slice from one end so as to allow the potatoes to stand; then cut a large slice from the other end and remove the inside. Mash the pulp thoroughly, and while hot add 1% tablespoon butter and 1 tablespoon grated cheese to every four potatoes. Add boiling milk, pepper and salt; fill the potato shells and sprinkle over each mixed bread crumbs and grated cheese. Put in hot oven and brown. Many omit the cheese and bread crumbs, filling the shells full of mashed potato and then browning. Chopped cold meats can be used in the place of the cheese. If very large potatoes are used, cut in half and stuff as above directed. Potatoes, Vienna Style—Mash hot well-cooked and drained pota- toes, and season liberally with salt and butter. Add a very little cream or rich milk, and beat until light and smooth. Two or three beaten egg yolks may be added, but are not a necessity. The mix- ture needs to be dry rather than moist. Shape into portions similar to a Vienna roll, having pointed ends. Score each three times, to simulate the roll; brush over with the yolk of an egg beaten and diluted with a little milk, and set into the oven, to become very hot, VEGETABLES. Ly, and brown the top. Serve with any dish with which mashed potatoes’ is called for. Saratoga Chips.—Pare one large potato and cut in very thin slices on a vegetable cutter, into a bowl of cold water. Let soak ten min- utes, then take out a few pieces at a time, and dry them on a towel. Throw the slices, a few at a time, into deep boiling lard, and when light brown take out and place on a piece of soft brown paper. Dredge with salt. Potato Cakes.—1 cup mashed potatoes, seasoned with butter, pep- per and salt. Mould into small cakes, flour and fry. Sweet potato cakes are made in the same way, adding a little sugar. Sweet Potatoes Candied.—Boil sweet potatoes until nearly done, peel and cut into slices about a quarter of an inch thick. Put ina baking dish, a layer of potatoes, then butter and light brown sugar, then layer of potatoes, etc. Always have the last layer butter and sugar. Pour in a haif cup of water to make syrup. Bake slowly thirty minutes. A Delicious Dish.—Pare sweet potatoes and boil. While hot mash and add enough melted butter and milk to make the mass soft; then whip in two well-beaten eggs, and cream sufficient to make the mix- ture very soft. After adding salt, put into a buttered pudding-dish and bake until golden brown. Sweet Potatoes, Fried—Pare and slice potatoes lengthwise in rather thick slices, fry in hot dripping. When brown add a little water and sugar, cover and let steam a short time before serving. Stuffed Baked Tomatoes.—Cut a slice from the blossom end of unpeeled tomatoes, scoop out the pulp, and mix it with an equal amount of bread crumbs, a very little chopped onion, salt and pepper, and one beaten egg. Fill the tomatoes, and bake in a pan with hot water just covering the bottom. Baste with melted butter mixed with a little water. Fried Tomatoes.—Cut large half-ripe tomatoes in thick slices. Dip in egg, then in fine bread crumbs, and fry in butter or lard until quite brown on both sides. Add a little water or milk to the ege. Cauliflour with Cheese.—Boil cauliflower in water with a little salt until tender. Cut in small pieces and then cover the bottom of a baking-dish with cracker crumbs, add a layer of cauliflower, grated cheese, bits of butter, alternating until the dish is full, with cracker crumbs on top. Pour in enough milk to moisten, put in the oven to brown. Celery with Cheese.—Cut up two or more heads of celery and cook until tender in water; drain and put into a buttered baking dish in 2 18 THE RALEIGH COOK BOOK. layers with white sauce and grated cheese, with cheese and fine bread crumbs on top; bake until brown. This is prettily served in a shell of Edam cheese from which all the inside has been used. Eggplant and Cheese.—Pare the eggplant and cut in thin slices; sprinkle with salt, and pile, with a weight on top. After an hour wash the slices in cold water and wipe dry; then dip into beaten egg

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