Tomato Toast

Ingredients

• Stew yi of SL can of tomatoes
• i clove
• a sprig of parsley
• a slice of onion
• ^ of a cupful of water
• salt and pepper to taste
• I scant tablespoonful of corn-starch or i tablespoonful of flour

Method

1. 1

   Stew tomatoes with garlic, parsley, onion, water, salt, and pepper for twenty minutes, then press through a sieve.

2. 2

   Thicken with corn-starch or flour, simmer for five minutes.

3. 3

   Pour over toasted bread and let soak before serving.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 11. The excerpt below is the record exactly as published.

Tomato Toast. Stew yi of SL can of tomatoes, i clove, a sprig of parsley, a slice of onion, ^ of a 39 March^ cupful of water and salt and pepper to taste for twenty minutes then press through a sieve. Return to the fire, thicken with I scant tablespoonful of corn-starch or i tablespoonful of flour dissolved in a little cold water and simmer for five minutes. Have ready a number of slices of toasted bread. Spread on a platter, pour the tomato over them, cover for a moment or set in a cool oven that the toast may soak and swell, then serve. Nice for lunch or a hot supper. 12. — Curried Salmon. Put in a saucepan i tablespoonful of butter and I tablespoonful of chopped onion and cook slowly together till the onion changes color. Add i tablespoonful of flour and i teaspoonful of curry powder, mix with the butter, then add J^ of a pint of milk. When smooth add more seasoning if liked, draw to one side and simmer ten minutes. Add i pound of salmon (canned or boiled) freed from bones and skin and broken in good sized pieces. Gently cook fifteen minutes longer and serve with boiled rice in a separate dish. 40 March^ 13. — Farina Balls. Four tablespoonfuls of farina are to be cooked in a double boiler with i pint of milk until tender. Season with salt, pepper and i teaspoonful of onion juice, add i teaspoonful of butter, i well-beaten egg and i table- spoonful of chopped parsley, turn out on a buttered dish and let stand until cold. Form into small balb, dip into egg, roll in crumbs and fry brown in smoking-hot fat. 14. — Veal Kidney Omelet. Remove the fat and tubes from a veal kid- ney and chop it fine. Place in a frying-pan with I tablespoonful of butter, ^ of a tea- spoonful of salt and a dash of pepper, and shake over a hot fire until the meat is a golden brown ; then draw off to one side where it will keep hot. Beat 4 eggs without separating, add i tablespoonful of warm water. Heat i teaspoonful of butter in a clean frying-pan. When very hot pour in the eggs and shake and stir over the hottest part of the fire until the mixture begins to set. Draw back a little that the omelet may set without burning, turn the cooked kidney over the centre, fold up and serve on a hot platter. 41 Hardin 15. — Sardines With Rice. This is a new way of serving sardines. Open the can, remove the fish carefully and pour the oil into a frying-pan, adding to it ^ of a bay leaf and >^ of a teaspoonful of curry powder. Thicken with a very little corn-starch rubbed to a paste with melted butter. In five minutes add the fish and draw to one side of the fire where they will heajt through. Serve them on a platter with a border of boiled rice. x6. — Spiced Mutton. This is an appetizing way of serving cooked mutton. Cut the meat into good- sized dice and for about a quart simmer to- gether for five minutes 2 tablespoonfuls of vinegar, i bay leaf and i teaspoonful of peppercorns. Add this to i pint of good brown gravy made with equal parts of brown stock and tomato, add i teaspoonful of onion juice, the meat and a high seasoning of salt and pepper and simmer for fifteen minutes. 17. — Corned Beef Dinner. A corned beef dinner is disliked by many. Try preparing it in this way. Heat the meat 43 Uarch. slowly in cold water. When scalding hot drain, add fresh cold water and keep the pot at the side of the fire all day where the water will barely bubble. Shave the cabbage, soak in cold salted water half an hour, put on the fire in plenty of boiling salted water and keep at a galloping boil for thirty minutes. Drain, pressing out the water, season and heap lightly in a hot dish. Transfer the meat to a steamer or some place where it will keep hot and moist while the potatoes are cooked in the pot liquor. Cooked in this way the meat is tender, the potatoes well flavored and the cabbage rendered as digestible as it can be when cooked. 18.— Sweetbreads with Oranges. Select several large heart sweetbreads, drop into cold water and soak until well blanched, then drain and dry in a cloth. Pull off the tubes and with a sharp knife score lightly all over. Dip each into melted butter mixed with an equal quantity of orange juice; sprinkle with salt and pepper and place on a flat baking pan. Cook in a very hot oven for thirty minutes, basting three times with the butter and orange juice. In a saucepan 43 March. melt and brown i heaping tablespoonful of butter^ add i tablespoonful of flour and brown again; Stir in gradually ^ of a cup- ful of good beef stock. When smoothly thickened add ^ of a cupful of stra

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