Tomato Soup (another way)

Ingredients

• 3 pints stock
• 1 lb. ripe tomatoes
• a ham bone or trimmings of ham
• 1 small onion
• 1 oz. butter
• 1 oz. ground tapioca
• salt, pepper
• 1 blade of mace
• toasted bread

Method

1. 1

   Cut the tomatoes into quarters, peel, and slice the onion, fry them in the butter, and add the tomatoes.

2. 2

   Then put in the stock and ham bone or trimmings, and cook for 20 minutes.

3. 3

   Remove the scum, add the mace and the necessary seasoning.

4. 4

   Continue to cook till the tomatoes are tender, then rub the soup through a fine sieve.

5. 5

   Return to the stew-pan, boil up, and sprinkle in the tapioca or sago.

6. 6

   Cook for 15 minutes, and serve the soup with dice-shaped pieces of toast, which should be handed round separately.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 91. The excerpt below is the record exactly as published.

Tomato Soup ( another way). 3 pints stock, i lb. ripe tomatoes, a ham bone or trimmings of ham, i small onion, i oz. butter, i oz. ground tapioca, salt, pepper, i blade of mace, toasted bread. Cut the tomatoes into quarters, peel, and slice the onion, fry them in the butter, and add the tomatoes. Then put in the stock and ham bone or trimmings, and cook for 20 minutes. Remove the scum, add the mace and the necessary seasoning. Continue to cook till the tomatoes are tender, then rub the soup through a fine sieve. Return to the stew-pan, boil up, and sprinkle in the tapioca or sago. Cook for 15 minutes, and serve the soup with dice-shaped pieces of toast, which should be handed round separately. Baked Tomatoes. Chop finely 4 oz. of cooked ham, 1 oz. of beef suet or fat bacon, and 3 to 4 mushrooms. Mix these with 1 teaspoonful of chopped parsley, add a grate or two of lemon rind. Fry these ingredients in a little butter, then season, and moisten with a beaten egg. Remove the stalks from 4 large ripe but firm tomatoes, wipe them, and cut each in half. Scoop out some of TOMATOES. 185 the pulp, which may, if liked, be mixed with the stuffing. Put enough of the mixture in each half of tomato so as to completely fill same. Sprinkle the top with breadcrumbs, and place a small piece of butter in the centre of each. Bake in a fairly hot oven for 15 minutes. Dish up and serve hot. Curried Tomatoes. Chop half an onion very small, and fry it in butter until cooked ; then add a large dessertspoonful of “ Empress ” curry powder, about 2 slices of minced apple, and a gill of rich gravy. Stir the ingredients all together, and allow them to simmer for 10 minutes. Add six small skinned ripe tomatoes, and, just before serving, a teaspoonful of lemon juice. The sauce for this dish should be thick enough to coat the tomatoes. Serve with plainly boiled rice. Sauteed Tomatoes. Wipe 1 lb. small firm, even-sized tomatoes with a cloth and cut into slices. Peel and chop 2 shallots finely. Melt oz. butter in a saute or frying-pan; when hot put in the shallots and fry to a golden brown. Be careful not to let them get too brown, else the flavour of the tomatoes will be spoilt. Place in the tomatoes, and fry them over a brisk fire — they will take about 10 minutes to cook. Season with salt and a little mignonette pepper. Dish up on a hot dish, and sprinkle a little finely-chopped parsley over the top. Tomato Pudding. Scald and peel 8 to 10 ripe tomatoes, then slice them and range them in a buttered pudding basin with layers of thin slices of bacon and breadcrumbs. Season each layer of tomato witli salt, pepper, and grated nutmeg, and sprinkle over a little oiled butter between each layer of breadcrumbs. Continue thus till the basin is filled ; cover the top with slices of 1 86 HOW TO COOK VEGETABLES. bread dipped in butter. Cover with a cloth and boil the pudding for 2 hours. Unmould on to a dish, and pour over a nicely-seasoned tomato sauce. Tomatoes on Toast. Cut 6 ripe tomatoes into thick slices, put these in a single layer in a buttered saute-pan or baking-tin, season with pepper and salt and a little lemon juice ; sprinkle with white breadcrumbs, put a small piece of butter on each of the slices, and bake in a hot oven for 15 minutes. Prepare some neatly shaped pieces of buttered toast, dress the baked tomatoes upon these, dish up, and sauce over with the gravy left in the pan. Tomato Salad. 6 firm, even-sized tomatoes, 1 tablespoonful vinegar, 2 tablespoonsful salad oil, 1 teaspoonful mixed mustard, 1 teaspoonful chopped chives or parsley, pepper and salt. Wipe the tomatoes, remove the stems, and scald them in boiling water for one minute, drain on a cloth, carefully remove the skin, and let cool. Then cut them into thin slices, and place in a salad bowl. Prepare the dressing as follows : Put 2 saltspoonsful of salt in a basin, together with 1 saltspoonful of pepper, the mixed mustard, pour in the vinegar and oil, and mix thoroughly with a wooden salad spoon. Just before serving the salad add the chopped chives or parsley to the dressing, and pour it over the tomatoes. Stuffed Tomatoes a la Tartare. Select 8 to 10 medium-sized firm tomatoes (scald and peel them if so preferred), scoop out carefully the centre (pulp) part. Shred very finely the white portion of half a stick of celery, half a small cooked beetroot, the white of a hard-boiled egg, and rub the yolk through a coarse sieve. Fill the tomatoes with layers of the above ingredients, and curl the fillet of an anchovy on top of each filled tomato. TOMATOES. 187 Place them on ice for about 2 hours. When re- quired for table put a dessertspoonful of tartare sauce in the centre of each. Dish up on crisp lettuce leaves, garnish tastefully, and serve. Tomato Souffles. 1 gill of tomato puree or pulp, a saltspoonful powdered thyme, 1 oz. butter

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