The Myrtle Reed Cook Book Part 72

CURRIED TOMATOES

Chop fine an onion and an apple and fry in b.u.t.ter, seasoning highly with curry powder. Moisten with stock or gravy and spread on fried or baked tomatoes.

DEVILLED TOMATOES

Mix together the mashed yolks of three hard-boiled eggs, a teaspoonful each of powdered sugar and made mustard, and a pinch each of salt and cayenne. Add three tablespoonfuls of b.u.t.ter and, gradually, three tablespoonfuls of vinegar or lemon-juice. Bring to the boil, add two eggs well-beaten, and cook in a double boiler until thick. Pour over fried or boiled tomatoes and serve; or serve with a Maitre d'Hotel Sauce made hot with mustard and cayenne.

ESCALLOPED TOMATOES

Put sliced tomatoes in layers in a baking-dish, seasoning with salt, pepper, and dots of b.u.t.ter, and onion-juice if desired, alternating with crumbs. Have the top layer of crumbs and b.u.t.ter. A cupful of stock may be poured over. Cover and bake until well done then uncover and brown. A little sugar may be added to the seasoning; or, season each layer of tomatoes with minced onion and grated cheese and have crumbs on top. Green tomatoes may be used, or drained canned tomatoes.

ESCALLOPED TOMATOES AND ONIONS

Fill a b.u.t.tered baking-dish with alternate layers of sliced tomatoes and fried or parboiled sliced onions, seasoning each layer with salt, pepper, and b.u.t.ter, and sprinkling with crumbs. Cover with crumbs, dot with b.u.t.ter, and bake for forty-five minutes. Sprinkle with grated cheese if desired.

FRIED TOMATOES WITH CREAM

Cut six large tomatoes in half, and saute the cut side in b.u.t.ter or drippings. Take up the tomatoes and cook a tablespoonful of flour in the fat. Add half a cupful of hot milk and cook to a thick sauce, seasoning with salt and cayenne. Pour over the tomatoes, and serve.

FRIED GREEN TOMATOES

Slice green tomatoes and soak for ten minutes in cold salted water.

Drain, sprinkle with sugar, dip in corn-meal, and fry in hot fat.

Season to taste.

FRIED TOMATOES WITH ONIONS

Slice onions and green tomatoes thin and fry in drippings.

FRIED TOMATOES AND PEPPERS

Seed and shred six green peppers and slice three tomatoes. Fry in olive-oil with a chopped onion and a bean of garlic and serve on toast.

STEWED TOMATOES WITH CHEESE

Stew fresh tomatoes and add a cupful of grated American cheese and three eggs well-beaten. It will be richer if the tomatoes are cooked in stock.

STEWED TOMATOES AND CELERY

Stew a can of tomatoes with two or three stalks of celery cut fine.

Thicken with flour cooked in b.u.t.ter and season with salt, pepper, b.u.t.ter, sugar, and a little cinnamon or nutmeg.

STUFFED TOMATOES

Mix the scooped-out tomato pulp with bread soaked in milk and season with minced parsley, grated onion, salt, and pepper. Add a few chopped mushrooms if desired and a little chopped cooked meat. Fill the tomato sh.e.l.ls, dot with b.u.t.ter, and bake.

SPANISH TOMATOES

Chop two onions fine and fry in b.u.t.ter, then add a can of tomatoes and a small can of Spanish peppers chopped fine. Cook for five minutes, season with salt, then pour into a baking-dish, cover with b.u.t.tered crumbs, and bake for forty-five minutes. Green peppers may be used instead of the Spanish peppers.

BOILED TURNIPS

Peel and quarter young turnips and cook in boiling salted water to cover with four or five slices of bacon, changing the water once and adding a little sugar to the seasoned water. Reheat in Cream Sauce and serve with the bacon as a garnish.

BAKED TURNIPS

Peel and parboil small turnips, drain and put into a baking-pan with beef stock to reach to half their height. Sprinkle with salt, pepper, and sugar, dot with b.u.t.ter, cover, and bake until done basting occasionally with the stock.

BROWNED TURNIPS

Peel, slice, boil until tender, drain, and saute in b.u.t.ter, sprinkling with salt, pepper, and sugar.

CREAMED TURNIPS

Cut boiled turnips into dice, reheat in a Cream or White Sauce, season with salt, pepper, and sugar, and serve on toast. Add a little grated nutmeg if desired. Brown Sauce may be used also.

TURNIPS AND CARROTS

Cook separately diced carrots and turnips, then, mix and season with salt, pepper, b.u.t.ter, and minced parsley; or, mix with Cream or White Sauce.

GLAZED TURNIPS

Boil small peeled turnips in rich stock to cover, adding a pinch of sugar. Drain, reduce the sauce by rapid boiling, and brown the turnips in the oven, basting with the stock.

TURNIPS IN BROWN SAUCE

Peel, slice, and boil until tender in salted water, drain, saute in b.u.t.ter, and pour over a Brown Sauce. Season with salt, pepper, sugar, and mace.

BAKED BANANAS