Tomatoes Stuffed with Corn

Ingredients

• a cupful of grated green corn
• half a cupful of bread crumbs
• a tablespoonful of milk
• a tablespoonful of butter
• a teaspoonful of white sugar
• salt and pepper to taste

Method

1. 1

   Select large, firm tomatoes, cut off the tops and scoop out the inside pulp.

2. 2

   Place them in a bake-dish and fill them with the mixture.

3. 3

   Bake until done.

As published

This recipe was extracted from Kirmess cook book (1907), page 114. The excerpt below is the record exactly as published.

TOMATOES STUFFED WITH COBN Table Talk, Select large, firm tomatoes, cut off the tops and scoop out the inside pulp. Place them in the bake-dish and fill them with a mixture of a cupful of grated green corn, half a cupful of bread crumbs, a tablespoonful each of milk and butter, a teaspoonful of white sugar, and salt and pepper to taste. TOMATOES STUFFED WITH RICE. Table Talk. Fill tomato shells prepared as above directed with cold boiled rice, to which have been added two table- spoonfuls of melted butter, half a teaspoonful of onion juice, salt and paprika. When the shells are filled strew the contents of each thickly with grated cheese before laying on the tops. Bake, covered, half an hour. TOMATOES STUFFED WITH MACARONI. Table Talk. Prepare as in last recipe, substituing cold boiled macaroni, chopped, for the rice, and mixing cheese with the filling, besides strewing it on the top. VEGETABLES. 271 BROILED TOMATOES Mrs. F. D. Gray. Wash and wipe tomatoes. With a very sharp knife cut them in half and lay, skin side down, upon a but- tered broiler. Cook over a clear fire until done ; arrange squares of toast on a hot platter and lay the broiled tomatoes on this toast — half a tomato to each slice. Handle carefully that they may not break. Sprinkle with pepper and salt and pour melted butter over all. GRILLED TOMATOES. Miss Rita Oray, New York. Cut large, firm tomatoes into thick slices. Do not peel. Rub an oyster broiler lightly with butter, lay on it the slices of tomato and broil over a clear fire. Have ready a sauce made by working a teaspoonful, each, of minced parsley and of lemon juice into two tablespoon- fuls of butter. Sprinkle the tomatoes with pepper and salt, put the sauce on them, let them stand covered in the open oven or plate-warmer for a couple of minutes, or until the butter is melted, and serve. BROILED GREEN TOMATOES. Mrs. Gould's Cook. Cut the unpeeled tomatoes into half-inch slices and lay in sweet oil for five minutes. Transfer the slices carefully to a fine wire broiler and cook to a delicate brown. When done, sprinkle with salt and pepper, lay on slices of crisp toast and pour a white sauce over and around all. FRIED GREEN TOMATOES. Mrs. Gould's Cook. Wipe green tomatoes with a damp cloth, cut them into slices half an inch thick, dip in beaten egg and 272 KIRMESS COOK BOOK. cracker crumbs, set in the ice-chest for half an hour and then fry in butter to a delicate brown. Drain from grease and serve on a hot platter. POTATOES. Mrs. Seeley's Cook Book. Potatoes for baking or boiling whole should be of the same size, thoroughly washed and scrubbed with a brush kept for the purpose. They should bake in a hot oven from thirty to forty-five minutes, according to their size, and to boil have enough boiling salted water to cover them, and boil about thirty minutes. Pare be- fore boiling, except for salad. BAKED POTATOES. Select smooth, medium-sized potatoes. Wash, using a vegetable brush, and place in a dripping pan. Bake in hot oven forty minutes, or until soft; remove from oven and serve at once. If allowed to stand, unless the skin is ruptured for escape of steam, they become soggy. Properly baked potatoes are more easily digested than potatoes cooked in any other way, as some of the starch is changed to dextrin by the intense heat. They are better cooked in boiling water than baked in a slow oven. BOILED POTATOES. Select potatoes of imiform size. Wash, pare and drop at once in cold water to prevent discoloration ; soak one- half hour in the fall, and one to two hours in winter and spring. Cook in boiling salted water until soft, which is easily determined by piercing with a skewer. For seven potatoes allow a tablespoon of salt, and boil- ing watet to cover. Drain from water, and keep un- covered in warm place imtil serving time. Avoid send- VEGETABLES. 273 ing to table in a covered vegetable dish. In boiling large potatoes, it often happens that outside is soft, while center is underdone. To finish cooking without pota- toes breaking apart, add one pint cold water, which drives heat to center, thus accomplishing the cooking. NUT AND POTATO CROQUETTES. Tahle Talk. Coarsely chop sufficient black walnut meats to mea- sure one cupful. Mix them with one cupful of mashed and seasoned potatoes and one cupful of soft bread crumbs. Stir in two well beaten eggs. Add a high seasoning of salt, pepper and onion juice, a few drops of lemon juice, and three tablespoonfuls of beef stock. When cold mould into croquettes, dip each into beaten egg, roll in fine crumbs, and fry in deep smoking-hot fat. STUFFED POTATOES. Marion Harland, Bake eight large potatoes until done. Cut off the tops with a sharp knife and scoop out the insides with a small spooii. Set aside the skins for future use. With the back of a spoon mash the potatoes smoth, rub into them two tablespoonfuls of butter

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