Stuffed Tomatoes

Ingredients

• six smooth, ripe tomatoes
• an equal amount of fine buttered cracker crumbs
• one-half the amount of very fine chopped meat, or chopped oysters, or cooked spaghetti
• salt
• pepper
• onion juice

Method

1. 1

   Remove tops and seeds from tomatoes.

2. 2

   Mix pulp with cracker crumbs and meat or oysters.

3. 3

   Season and fill tomato shells.

4. 4

   Cover with crumbs and bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 143. The excerpt below is the record exactly as published.

six smooth, ripe tomatoes. Take out the seeds and pulp, being careful not to break the skin. Tum upside down to dndn. Rub the pulp through a fine sieve, and mix with an equal amount of fine buttered cracker crumbs, one-half the amount of very fine chopped meat, or chopped oysters, or cooked spa- ghetti. Season highly with salt, pepper, onion juice, or fried onions chopped fine. Heap the tomato shells with this mix- ture, cover with buttered crumbs, and bake twenty minutes. Spaniah Tomatoes One can of tomatoes, one can of Spanish peppers, two me- dium-sized onions, two tablespoons of butter. Chop the onions fine and f ry in the butter until a light brown. Then to the 258 MR8. BEELT'a COOK HOOK Spanish peppers chopped fine, add the tomatoes. Mix ali thoroughly and cook over a medium fire five minutes, adding salt and white pepper to taste. Poor in baking dish and bake in medium oven three-quarters of an hour. Green peppers may be used in place of Spanish peppers. DeviUed Tomatoes Powder the yolks of tliree hard-boiled eggs and mix with one teaspoonful of mustard paste, one teaspoonful of powdered sugar, a dash of cayenne, and a little salt. Melt three ounces of butter and rub it in. Then gradually stir in three table- spoonfuls of yinegar. Stir ali over the fire until it is scalding hot. Remove to one side, add two well-beaten eggs, and stir over the fire until the mixture begins to thicken. Stand the saucepan in hot water to keep warm while you slice one qaart of ripe tomatoes about half an inch thick and broil them. Place in hot dish and pour the sauce over them and serve at once. Tornato Farcie Select six nice, small, fresh tomatoes, and scald by pouring boiling water over them. Remove the skin, scoop out the inside, and set in an ice-box. Cook some sweetbreads and put them through the meat machine. Also chop fine some mushrooms and mix them with the sweetbreads. Chop fine two trufSes and set them aside. Make a sauce of the foUowing : One tablespoonful of butter and one tablespoonful of flour put in a saucepan and let come to a boil. Then add one cupful of white stock and the inside of the tomatoes. Let ali boil well ten minutes. Add chopped truffles, some chopped parsley, and season to taste. Mix the forcemeat with the sauce and stuffed tomatoes. Bake until tender, and serve on rings of toast which are cut with biscuit cutter and f ried in hot fat. VEGETAULEU AND FAR1NACE0U8 FOODS 259 Baked Tomatoes Take out the core of the tornato and season highly with salt, pepper

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