Stuffed Tomatoes

Ingredients

• Select six firm, smooth tomatoes
• three tablespoons melted butter
• salt
• pepper
• a few grains cayenne
• equal quantity of cooked corn, rice or bread crumbs
• a few drops of onion juice

Method

1. 1

   Cut a thin slice from the blossom end of the tomatoes.

2. 2

   Carefully scoop out the pulp and mix it with an equal quantity of cooked corn, rice or bread crumbs.

3. 3

   Season with salt, pepper, a few grains cayenne, three tablespoons melted butter and a few drops of onion juice.

4. 4

   Refill tomato cups, replace the tops, place them in a buttered baking dish and bake thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 61. The excerpt below is the record exactly as published.

Stuffed Tomatoes KoLE Slaw Baked Apples Stuffed with Figs Coffee VEGETABLE SOUP }/2 cup carrot. \}/2 quarts beef broth. }/2 cup turnip. 3^ cup butter. }/2 cup celery. J^ tablespoon finely chopped parsley. 2 cups potato. 13^ teaspoons salt. 3^ cup onion. 3^ teaspoon pepper. Process: Wash and scrape carrot, cut in tiny cubes; wash and pare turnip, cut same as carrot; wash, scrape and cut celery in thin slices; wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion in thin slices, mix vegetables, except potatoes, and cook ten minutes in butter, stirring constantly. Add potatoes, cover and cook three or four minutes, add beef broth which was previously strained and all fat removed. Cover and simmer one hour. Put parsley, salt and pepper in bottom of soup tureen and turn in hot soup. FRIED CHICKEN Separate two young chickens in pieces for serving; dip in milk, sprinkle with salt, pepper and dredge with flour, or dip in crumbs, egg and crumbs and fry in deep hot Cottolene. Cottolene should not be too hot the latter half of cooking chicken. Drain on brown paper; serve on hot buttered toast with Bechamel Sauce. Double the recipe for Bechamel Sauce (see Page 85.) 138 5^ Sunday Dinners '^''''"' Second Sunday BROWNED SWEET POTATOES Boil sweet potatoes, remove skins and cut lengthwise in one-half inch slices. Cool. Dip each slice in melted butter, sprinkle with salt, pepper and thickly with brown sugar. Lay in a well-greased dripping pan and brown in a hot oven. Dispose around rim of platter containing Fried Chicken. STUFFED TOMATOES Select six firm, smooth tomatoes. Cut a thin slice from the blossom end. Carefully scoop out the pulp and mix it with an equal quantity of cooked corn, rice or bread crumbs. Season with salt, pepper, a few grains cayenne, three tablespoons melted butter and a few drops of onion juice

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