How To Cook Tomatoes
Description
This section is from the book "Physical Culture Cook Book", by Bernarr MacFadden, Mrs. Mary Richardson and Geo. Propheter. Also available from Amazon: Physical Culture Cook Book.
How To Cook Tomatoes
43. Stuffed Tomatoes
Take large, firm tomatoes; cut a round place in top of each, scrape out all the soft parts; mix with stale bread crumbs, corn, onions, parsley, butter and salt; chop very fine, and fill tomatoes; carefully bake in moderately hot oven; put a little butter in pan; see that they do not burn or become dry.
44. Baked Tomatoes
Select fine large tomatoes, and cut a small piece out of the stem end of each. In this hole place a small lump of butter, about half the size of a hickory nut. Bake the tomatoes slowly for half an hour; take up, and keep hot while you thicken the juice left in the pan with a teaspoonful of flour wet up in a very little cold water. Set the pan on top of the stove, and let its content's boil up once. Salt to taste and pour this sauce over the tomatoes.
45. Broiled Tomatoes
Slice, but do not peel, fresh tomatoes. Broil them on a toaster over the fire; remove to a hot' dish; put a little butter and salt on each one, and let them stand a minute before serving.
46. Panned Tomatoes
Cut the tomatoes into halves, place them in a baking pan, skin side down, sprinkle lightly with salt and pepper, and put in the center of each a tiny bit of butter. Bake slowly until soft. Dish, and add to the liquor in the pan one pint of milk. Moisten two level tablespoonfuls of flour with a little cold milk; add it to the pan and stir constantly until boiling. Add a teaspoonful of salt and pour it over the tomatoes. Garnish with squares of toast and serve.
47. Scalloped Tomatoes
Take six large ripe tomatoes, skin and cut into small pieces. Spread a layer in the bottom of bake dish, season well, put a layer of coarse bread crumbs over the tomatoes with bits of butter. Continue this until the dish is full, having bread crumbs on top. Bake one hour.
48. Stewed Tomatoes
Canned tomatoes can be used. Put one tablespoonful of butter in a stew pan, and let it brown slightly. Then pour in one can of tomatoes, seasoned with salt and cook one-half hour. At the last add one-half cupful of bread crumbs and serve.
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