Stuffed Tomatoes

Ingredients

• Choose large, smooth tomatoes, uniform in size
• To each cupful of this, add one cupful of bread crumbs
• two tablespoonfuls of butter
• Season with salt, pepper and sugar to taste

Method

1. 1

   Cut tops off tomatoes and remove juice and pulp.

2. 2

   Mix pulp with bread crumbs and butter, season, fill tomatoes, replace tops, sprinkle with buttered crumbs, and bake slowly for about 45 minutes.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 56. The excerpt below is the record exactly as published.

STUFFED TOMATOES. Choose large, smooth tomatoes, uniform in size. Cut off a slice from the stem end of each, and with a spoon remove the juice and pulp. To each cupful of this, add one cupful of bread crumbs and two table- spoonfuls of butter. Season with salt, pepper and sugar to taste. Fill the tomatoes with this mixture, replace the tops and sprinkle with buttered crumbs. Bake slowly about three-quarters of an hour. CAULIFLOWER. The leaves should be green and fresh, and the heads creamy white. Remove the green stalks and outside I20 The Complete Cook Book. leaves, and soak in cold salted water with the flowerets down one hour. Drain, and if large, cut them in quar- ters. Tie them in a piece of cheese cloth, and put into well salted boiling water and milk, and simmer until tender. Be careful to take it out as soon as tender or it will fall to pieces. Serve with cream or drawn but- ter sauce. ASPARAGUS IN AMBUSH. Have ready some small light rolls — one for each per- son. Cutoff the tops to serve as covers; take out all the crumb and lay the rolls in the oven for their tops to crisp. Meanwhile heat a cup of milk to boiling point and pour it over two beaten eggs, beating well to pre- vent curdling ; add a tablespoonful of butter cut in bits, and rolled in flour, and a bunch of asparagus that haa been boiled lightly, salted and cut fine. Season with one saltspoonful of salt, fill the rolls, put on the top and serve hot. STUFFED BELL PEPPERS. Cut a slice from the stem end of each pepper and scoop out the seeds. Lay in salted water for an hour, then drop in boiling lard until tender, or else parboil them for ten minutes. Remove and place on a sieve ta drain. Prepare a dressing of equal parts of cracker crumbs and finely minced cold meat (chicken, ham or veal). Add a little grated onion, chopped parsley, a small clove of garlic, minced fine, and a large tomato, chopped fine. Season well with pepper, salt, thyme, Worcester sauce, and a very little parsley. Moisten with melted butter. Mix all thoroughly, then stuff the pepper shells. Whip up two eggs well and dip the peppers in. Have ready a pan of boiling lard, and fry the peppers until nicely browned, or place them upright in a buttered pan ; add half a cup of boiling water and cook half an hour in a moderate oven. Baste fre- quently. Serve with triangles of toast. SHRIMPS AND BELL PEPPERS. Select one dozen green peppers of uniform size, cut a slice from the stem end, remove the seeds and veins. The Complete Cook Book. 121 and soak in cold salted water one hour. Cream two tablespoonfuls of butter

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