Tomato Fritters

Ingredients

• Stew together for half an hour j4 of a can of tomatoes
• i sliced onion
• J^ dozen peppercorns
• I scant teaspoonful of salt
• i teaspoonful of sugar
• 2 sprigs of parsley
• i clove
• i heaping tablespoonful of butter
• and flour

Method

1. 1

   Stew tomatoes with onion, peppercorns, salt, sugar, parsley, and clove.

2. 2

   Blend with butter and flour, thicken, and rub through a sieve.

3. 3

   Saturate bread circles with sauce, coat with egg and breadcrumbs, and fry until golden.

As published

This recipe was extracted from 365 tasty dishes (1906), page 17. The excerpt below is the record exactly as published.

heaping iablespoonful of but- ter and I tablespoonful of flour rubbed to- gether to a paste. Place the roe on in a shallow greased pan, pour over each 2 table- spoonfuls of the sauce and bake in a hot oven for three-quarters of an hour, basting three times with the sauce. Serve with the re- mainder of the sauce. 23. — Banana Sponge. Soak ^ of a box of gelatine in ^ of a cupful of cold water. Make a boiled custard with I j5^ cupfuls of milk, 3 eggs, i cupful of sugar and a pinch of salt. Add the soaked gelatine, stir until dissolved, strain and set aside until cold and beginning to thicken. Beat in 2 tablespoonfuls of lemon juice and )4 dozen bananas reduced to a pulp by press- ing through a sieve or putting through the finest cutter of the food chopper. When it Again begins to thicken stir in lightly i pint 63 April of thick cream whipped to a solid froth. Turn into a wetted mold and set away until firm. 24. — Chicken Liver Custards. One cupful cooked chicken livers, 3 ^gs, lyi cupfuls milk, % tablespoonful of chopped parsley, ^ teaspoonful onion juice, ^ tea- spoonful salt, and yi teaspoonful pepper. Chop the livers very fine. Beat the eggs light, and stir all the ingredients together. Pour into small, greased custard cups. Stand them in a pan of hot water. Cover the tops with a sheet of paper and bake in a moderate oven until set. Serve hot, in the cups ; or, they may be turned out, if handled with care. A stuffed olive or a tiny sprig of parsley should garnish the top of each. 25.— Date Pudding. Date pudding is simple and will be greatly enjoyed. Mix together a cupfuls of graham or whole wheat flour, i cupful of milk, i cupful of molasses, i teaspoonful of salt, yi of a teaspoonful of soda and i heaping cupful of stoned dates cut fine. Steam it in a mold for three hours and serve with a liquid sauce. 64 ApriU 26. — Cheese Polenta. Cheese polenta is salted com meal mush cooked for at least an hour, into which is stirred just before serving pepper and i cup- ful of grated cheese. It is served plain with butter or it may be turned into a shallow buttered baking-dish and browned in a quick oven. a;.— White Curry. A white curry may be made with i chicken or 2 pounds of veal by using small amount of butter and onion,' but not allowing the onion to brown. Sprinkle in i^ tablespoon, fuls curry powder and stir five minutes. Add salt to taste and 2 tablespoonfuls finely chopped sweet almonds which have been mixed with ^ pint water to form ** almond milk." (Grated cocoanut may be substi- tuted.) Cook slowly till tender and add juice of half of a lemon before serving. 28.— German Coffee Cake. A recipe for coffee cake, which comes direct from the Fatherland, calls for a pound of raised dough (enough for a small loaf), into 65 April which is worked 2 tablespoonfuls of soft but- ter, yi a cupful of sugar, i beaten egg and ^ of a nutmeg, grated. Klnead this, roll out in a sheet and fit into a shallow pan ; cover and keep warm until well raised. Beat 2 eggs and add enough powdered sugar to make like very thick cream. With a sharp knife make slanting cuts all over the light dough, and put in these some of the egg mixture. Dust thickly with cinnamon and bake in a quick oven. 29.— Tomato Fritters. Stew together for half an hour j4 of a can of tomatoes, i sliced onion, J^ dozen pep- percorns, I scant teaspoonful of salt, i tea- spoonful of sugar, 2 sprigs of parsley and i clove. Rub together to a paste i heaping tablespoonful each of butter and flour

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