Tomatoes Stuffed with Corn

Ingredients

• large, firm tomatoes
• 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 to taste
• pepper to taste

Method

1. 1

   Cut off tops of tomatoes, scoop out pulp.

2. 2

   Fill with a mixture of corn, bread crumbs, milk, butter, sugar, salt, and pepper.

As published

This recipe was extracted from Kirmess cook book (1907), page 113. The excerpt below is the record exactly as published.

a tablespoonful of butter added to eaeh 266 KIRMESS COOK BOOK. pint and packed in tomatoes from which the centres have been scooped out. These are baked in a quick oven for half an hour. SUCCOTASH. Mrs, John Atkinson, Use one quart of Lima beans^ six ears of com cut from cob and juice of corn scraped from cob. Put Lima beans in boiling water, cook until partially tender, then add corn. Season with salt and pepper and a piece of but- ter size of a walnut. Add one-fourth of a cup of milk if desired. Butter may be left out and small pieces of salt pork used when beans are beginning to cook. FRENCH ARTICHOKES. Mrs, Charles A, Oould, New York, Wash artichokes in cold water. Trim top, also bot- tom of vegetable so it will stand erect when served. Stand them in cold water for two hours in which there is a little lemon juice and slices of lemon. Put them in hot salted water and boil for twenty minutes. Serve with Hollandaise sauce. ONIONS AU GRATIN. Mrs. Elmer 8. Forb$8. Cut Bermuda or any large onions of delicate flavor in thick slices, parboiling the slices in salted water. Arrange in a casserole in layers with plenty of bread crumbs, salt, pepper and bits of butter. With the top layer of bread crumbs mix a quantity of grated clieese and brown in the oven. The onions may be used whole if preferred. VEGETABLES. 267 STUFFED ONIONS, CREAMED. Mrs. Seeley's Cook Book, Boil eight large onions gently until quite tender^ but not broken. Drain, and when cold, carefully remove the hearts or centers. Chop three of these hearts fine and mix with them a cupful of minced ham and season to taste. Moisten with rich cream and the beaten yolk of an egg. Fill the centers of the onions with the mixture^ put a piece of butter in the top of each, set side by side, in a deep dish, pour a little milk about them and bake, covered, for twenty minutes. Then uncover, sprinkle with buttered crumbs and bake ten minutes longer. Serve hot. BAKED ONIONS. Marion Harland- Cook tender in boiling water, changed once after fif- teen minutes; drain and arrange, side by side, in a baking pan. Melt a tablespoonful of butter in a cupful of hot soup stock, season with salt and pepper and pour over the onions. Cook in a hot oven until the onions are brown, when they may be lifted with a perforated spoon and put into the dish in which they are to be served. Put the pan of grav}' on top of the range, thick- en the contents with browned flour and pour over the onions. Serve very hot. BOILED ONIONS. Marion Harland. Peel and lay for an hour in cold water. Boil in two waters until tender. Drain, sprinkle with pepper and salt; put into deep vegetable-dish and pour over them a great spoonful of melted butter. 268 KIRMESS COOK BOOK. SARATOGA ONIONS* Table TcUh Peel and thinly slice three large white onions and soak in milk for ten minutes, then drain and dry on a towel. Seperate the slices into rings, put a dozen or more at a time in a frying-basket and plunge into smoking- hot fat. Take out as soon as delicately colored, drain for a moment on unglazed paper, turn into a heated dish, dust lightly with salt and serve at once. HENRY WARD BEECHER's RECIPE FOR COOKING TOMATOES. Very good. Put to parboil three small onions ; while this is being done cut up three pints of ripe tomatoes; add the onions cut fine, a cupful and a half of bread crumbs, a dessertspoonful of salt and a small teaspoonful of black pepper ; stir together and simmer at least an hour, the longer the better ; just before they are to be served, stir in six well beaten eggs, separate the whites and yolks, and four tablespoonfuls of butter, and boil up once to cook the eggs. Mr. Beecher quaintly adds: "When so prepared, no directions will be needed as to how to eat them." MAMMY LU'S ESCALLOPED TOMATOES. Mrs. H. J. Pratt. One quart tomatoes cut in cubes, or same quantity of canned tomatoes. Three tablespoons sugar, salt and pepper to taste, bread spread thickly with butter and cut in dice to cover. Bake until nicely browned in dish not over two inches deep. VEGETABLES. 269 SCOTCH WOODCOCK. Mrs. E, L. MacBumey, One quart of tomatoes, two small onions, six eggs, one tablespoonful butter, salt and pepper. Chop onions fine, fry in butter, add the tomatoes, which have been thoroughly cooked. Just before serv- ing, add well beaten eggs, let come to boiling point and serve on toast or crackers. FRIED TOMATOES. Miss Rita Oray, New York, Take one quart of tomatoes, cut them in two, put them in a pan with a large lump of butter and let them cook for one-half hour, then turn them and cook one- half hour on the other side. Put the skin up when put- ting them in pan. After they have cooked an hour add a bowl of milk, with a teaspoonful of sugar and a little salt and a tablespoonful of flour. Cook thor- oughly and take off. STEWED TOMATOES. Mrs. F. D. Gray. Peel, slice and put a quart of tomatoes over the fire in a nickel-steel-plated or agate saucepan — never in tin. Stew fast twenty minutes. Season with a lump of butter rolled in flour, a teaspoonful of sugar, salt and pepper to taste, and two teaspoonfuls of onion juice. Stew five minutes longer, and serve. Some cooks substitute fine dry crumbs for the flour. Unless some thickening is used, the tomatoes will be watery and thin. STUFFED TOMATOES. Marion Harland. For stuffing, tomatoes should be firm and of good size. Cut a piece from the stem end of each, and with a 270 KIRMESS COOK BOOK. teaspoon scoop out the centers. Many left-overs^ sucb as chopped cold meats^ cereals, macaroni or bread crumbs, may be used for stuflSng. Whatever the mix- ture used, season highly with salt and pepper and onion juice or chopped parsley and enrich with melted but- ter. When filled, the tomato may be placed in a bak- ing dish or in baking cups, and bake in a hot oven. Also the tomatoes may be stuffed, baked in cocottes, and each finished after baking by the addition of a poached egg. 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

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