Stuffed Tomatoes

Ingredients

• 6 tomatoes
• 2 tablespoons butter or savory fat
• 1 1/2 cups soft bread-crums
• 1/2 teaspoon pepper
• 1 teaspoon salt

Method

1. 1

   The tomatoes should be very firm, smooth, and of equal size.

2. 2

   Cut a piece from the stem end of each tomato, and remove the centers without breaking the walls.

3. 3

   Make a stuffing of the centers of the tomatoes, crums, seasonings, and melted butter or savory fat, and mix well.

4. 4

   Sprinkle each tomato well with salt and pepper and fill with the stuffing, packing it in quite solidly.

5. 5

   Place a small piece of butter or fat on the top of each, arrange the tomatoes in a baking-dish and bake in a moderate oven until tender.

6. 6

   Serve hot in the baking-dish.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 46. The excerpt below is the record exactly as published.

i teaspoon salt 4 tablespoons oil or drippings Yi teaspoon paprika Fry the onion, pepper and pimiento in the fat until light brown, add the diced potatoes, the chopped ham and seasonings and cook until thoroughly heated through. GLAZED SWEET POTATOES 6 sweet potatoes i cup brown sugar Salt and pepper >4 cup water Butter Boil the potatoes without paring them, and, when tender, drain and strip off the skins. IMake a thick sirup of the sugar and water. Cut each potato in half, dip it in the sirup, lay in a baking-dish, season each piece \\ith salt and pepper, a bit of butter. Bake in a quick oven until the potatoes are brown. They will brown quickly. SWEET-POTATO PUFF 2 cups mashed sweet potato Yx cup milk or cream 2 tablespoons butter i egg Salt and pepper To the mashed potatoes add the melted fat, seasonings and milk. Beat the egg-yolk and white separately, add the yolk to the potato mixture and then fold in the white. Bake in one dish or in individual molds until puffy and brown. NEW DELINEATOR RECIPES 111 SWEET POTATO WITH PINEAPPLE 6 small sweet potatoes 3^ cup honey Yz as much pineapple as potato ^ cup water Boil the potatoes with the skins on. When cool, peel and cut them in pieces one-quarter of an inch thick. Mix honey and hot w'ater. Just cover the bottom of a baking-dish with the mixture, add a layer of sweet potatoes with sliced pineapple. Pour the remaining honey mixture over them and bake for ten minutes in the oven. MASHED SWEET-POTATO CARAMEL 2 cups mashed sweet potato ^ cup maple sirup Milk ^ cup butter Pepper and salt Left-over sweet potatoes, either baked or boiled, may be used for this dish. Mash potatoes and add sufficient milk or cream to make a smooth, soft paste. Season with pepper and salt. Put in well-greased casserole or baking-dish, suitable for serving at table, and pour in thick maple sirup which has been boiled with butter. Bake until the top begins to caramehze. CREAMED SALSIFY OR OYSTER PLANT Wash and scrape the salsify, throwing it immediately into cold water to which a little vinegar or lemon-juice has been added, to prevent discoloration. Cut in inch slices and cook in boiling water until tender, adding salt just before cooking is completed. When tender, drain and combine with medium white sauce. Serve with tiny fried sausage balls. BOILED SPINACH 2 pounds spinach 3 tablespoons butter Salt and pepper Remove roots and wulted leaves of the spinach. Wash in several waters, until all trace of sand has disappeared. Place in a large kettle without additional water; the water which clings to the leaves is sufficient. Cover the kettle and cook until the spinach is tender. The time of cooking depends on the age of the spinach. Long cooking darkens it. Salt the water just before cooking is completed. When done, drain, chop, season with salt, pepper and 112 NEW DELINEATOR RECIPES butter. One tablespoon lemon-juice may be added while chop- ping, if desired. Garnish with slices of hard-cooked eggs if desired. SUCCOTASH 2 cups green corn or i cup Salt and pepper dried corn i cup milk 2 cups fresh Lima, string or 4 tablespoons butter butter beans or i cup dried Lima beans If fresh vegetables are used, cut the corn from the cob. Cover the beans with the least possible amount of boiling water, to prevent scorching, and cook until tender. Drain off the water, add the corn and the milk and cook slowly imtil the corn is tender. Add the butter and other seasoning. When dried corn and beans are used, soak both separately over- night. In the morning, cover the beans with fresh water, and boil them very gently until tender. Do not drain the water from the corn, but set the pan containing it on the back of the range where it will cook slowly. When the beans are tender, drain and add them to the corn, allowing only water enough to cover them. Cook slowly until tender and drain off water and save for soup. Add the milk and seasoning. BAKED TOMATOES 6 tomatoes i cup bread-crums 4 tablespoons butter i teaspoon sugar Salt and pepper Peel the tomatoes and cut them in slices one-fourth of an inch thick. Place a layer of tomatoes in a pudding-dish, and sprinkle over them a little salt and pepper. Rub the butter into the crums with the sugar. Spread the mixture thickly upon the tomatoes, using all of it, and add another layer of tomatoes. Add bits of butter, sprinkle with dry crums, and bake twenty minutes. BROILED TOMATOES 6 tomatoes Melted butter Salt and pepper Choose firm, round tomatoes, cut them into slices, three-quarters inch thick, dust each slice with salt and pepper, place in a greased NEW DELINEATOR RECIPES 113 broiler and broil over a moderate fire until tender. Turn once carefully. Add melted butter when sending to the table. STUFFED TOMATOES 6 tomatoes 2 tablespoons butter or savory i^ cups soft bread-crums f

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