Skin and slice four tomatoes and put them in a deep pie dish, cover with chopped parsley, minced onion, sliced cucumbers, butter, sugar, pepper and salt. Spread mashed potatoes, well seasoned, over the tomatoes for an upper crust, sprinkle grated cheese over the potatoes and bake until evenly browned.
1 pound of tomatoes Forcemeat Short paste
Put the tomatoes into boiling water for a few seconds, when the peel will come off easily. Slice them after they are peeled, and place them at the bottom of a shallow pie dish. Place a layer of forcemeat over them about an inch thick. Cover the dish with a short crust, and bake until the crust is done. Make the forcemeat according to the forcemeat recipe, and the crust from recipe for short paste.
1 teacup of tomato puree 1 pound sliced tomatoes 1/4 pound .onions
1 ounce butter Pepper and salt Short paste
1 teaspoon chopped parsley
Slice the onions, and put them in cold water with the potatoes, let them boil up quickly, and boil for one minute, then drain, and put them in a pie dish. Now mix in the chopped parsley, tomato puree, butter, and pepper and salt to taste. Cover with a crust, and bake in a moderate oven one and one-half hours.
1 1/2 pounds potatoes 3/4 pound onions 1 small tomato
1 tablespoon chopped parsley 1 ounce butter
1/4 pint milk
Pepper and salt
The onions and potatoes must both be weighed after they are peeled. Slice the onions and potatoes, and throw them into cold water. Bring them quickly to boiling point, and let them boil one minute - not more, then drain them. Put them into a baking dish with the tomato, which must be skinned and sliced. Add the chopped parsley, which must be sprinkled over the potatoes and onions, and mixed in. Season with pepper and salt. Pour in the milk, and break up the butter in bits, and place it over the top. It can be baked in a covered baking dish or an ordinary pie dish, and will take two hours to cook in a moderate oven.