Free Recipes

BROILED TOMATOES

Cut large, firm tomatoes in halves. Place them on a broiler, skin side
up, season with salt and pepper, and cook them for about fifteen minutes
over clear coals. Serve on a hot platter, with melted butter.

FRIED TOMATOES

Cut into halves six medium-sized tomatoes. Spread them on a platter,
skin side down. Sprinkle them with flour, put a few bits of butter on
each and some salt and pepper. Into a hot sauce pan of melted butter,
or half lard and half butter, put the tomatoes, floured side down. Cook
gently over a moderate fire for about thirty minutes; before turning each
piece, sprinkle the top with flour and seasoning. Use a cake turner if
you wish success. Place them on a hot platter in the oven.

Make a sauce of one tablespoon of butter, to which, when brown, add
two table-spoons of flour, then a pint of milk or cream. Cook until smooth
and thick, seasoning to taste. The sugar should be added last.

BAKED TOMATOES

Select six large, firm tomatoes. Cut off the stems and scoop out the
seeds. In a bowl mix one cup of stale bread crumbs, a teaspoon of onion,
one of parsley, a dash of cayenne, and some salt and sugar. Moisten this
mixture with some butter, stuff the tomatoes with it, put fine crumbs
over the top of each and a bit of butter. Then place in a hot oven and
bake for half an hour. A cream sauce can be made for these, if desired,
using the recipe for fried tomato sauce.

SCALLOPED TOMATOES

Take a half dozen tomatoes, put a layer of these in the bottom of a baking
dish, then a layer of bread crumbs, seasoning each to taste, then a layer
of tomatoes, and so on until the dish is full. Put bits of butter on top
of the dish and bake in a quick oven for twenty minutes. Serve in the
casserole in which they are baked.

Macaroni, rice, minced beef, lamb, and fish may be used in place of
the bread crumbs, and each makes a delicious dinner dish.