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Classic
Cook Books
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page 48
salt; put in a lump of butter, and boil them in their own juice for half an
hour; stir in enough crumbs of bread to thicken them; let them cook slowly ten
minutes longer; be careful that the bread does not burn.
To Bake Tomatoes.
Take out the inside of large tomatoes, make a stuffing of bread, butter, pepper,
salt and an egg; fill them with this, and set them in a deep pie-plate; let them
bake slowly half an hour.
Tomato Jelly, to eat with Roast Meat.
Wash the tomatoes, and put them in a bell-metal kettle, with a little water; let
them boil thirty minutes; take them out and strain them through a sieve, till
you get all the pulp; let it settle and pour off the top; put the thick part in
deep plates, and set them in the oven after the bread is drawn; season it with
pepper and salt to your taste, and put it away in a jar. It can either be eaten
cold, or warmed up with crumbs of bread and butter. Some persons slice tomatoes,
and dry them on dishes in an oven.
To Fricassee Tomatoes.
Wash and cut them in two, if large; if small, leave them whole, but do not peel
them or they go too much to pieces; have a broad speeder or stove-pan; put in a
half spoonful of butter; season the tomatoes with pepper and salt, and flour
them; cover them with a plate; they will cook in ten minutes, stirring them
once; pour in half a tea-cup of cream just as they are done; let them boil up
and dish them while hot; this dish is much liked either for breakfast, dinner or
tea.
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Classic
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