http://aggie-horticulture.tamu.edu/plantanswers/recipes/carvertomato.html
[part 3.]
[If canning instructions are given, they will be for 1918 and are not safe today...granny]
NO, 54. TOMATO SALAD
Select medium sized tomatoes, one for each person to be served; wash, and dry carefully, cut off the stem end of each, and remove the pulp with care; cut the pulp and one whole tomato in small pieces (do not chop). cut. one onion in dice, and a small stalk of celery in small pieces. Mix the onion, tomatoes and celery together lightly but thoroughly stuff the tomatoes with the mixture, and serve on crisp lettuce leaves with a generous spoonful of mayonnaise dressing heaped on each tomato. This is a delicious salad, and very appetizing in appearance.
NO. 55. TOMATO OMELET
Beat. 4 eggs very lightly, and add 1/4 cup of flour mixed smooth with a little milk, pepper and salt to taste, add one cup of finely chopped tomatoes, either fresh or canned; pour into a hot buttered pan, and fry slowly. When done serve at once on a hot dish.
NO. 56. TOMATOES ON TOAST
To a cup of stewed tomatoes that have been well seasoned with butter, pepper, salt, and a little sugar, add the same quantity of chopped ham, one beaten egg, and a little gravy; boil and spread a generous spoonful on each slice of well browned toast; serve hot.
NO. 57. TOMATO AND CHEESE PATTIES
Moisten a quart of stale bread crumbs with a cupful of stewed tomatoes; add two eggs, one large cupful of grated cheese, a medium sized onion, minced fine, and a piece of butter the size of a walnut; season with salt and pepper; knead thoroughly; add fine bread crumbs until of the right consistency; mould into patties. Dip in beaten egg, then in crumbs, and fry in hot butter until brown; serve hot.
NO. 58. TOMATO CATSUP, NUMBER TWO
Boil 1/2 bushel of ripe tomatoes until they are soft, press through a sieve, and to the juice add one pint of salt, one ounce of cayenne pepper, and a little garlic; mix, and boil until reduced one-half; bottle and seal hot.
NO. 59. TOMATO SALAD, NUMBER TWO
Use:
3 large tomatoes, cut into small pieces
1 cucumber, diced
1 onion, diced
Make a dressing of:
2 tablespoons olive oil
1 tablespoon strong vinegar
1 scant teaspoon salt
Mix the dressing and pour over the salad just before serving.
NO. 60. TOMATO JELLY SALAD
Boil two cups of tomatoes; add a teaspoon of brown sugar, a teaspoon of vinegar, and season to taste; strain; add a teaspoon of gelatin dissolved in a quarter cup of cold water, and turn into small moulds; serve on lettuce leaves with a boiled dressing.
NO. 61. TOMATO NOVELTY SALAD
Take equal parts of ripe tomatoes, sour apples, and celery; cut all into thin shreds; mix thoroughly, and serve with French dressing.
NO. 62. TOMATO BUTTER
Use:
10 pounds of ripe tomatoes, skinned
4 pounds granulated sugar
3 pounds sour apples, sliced fine
1 quart of vinegar
1/4 ounce mace
1/2 ounce ginger
1/4 ounce whole cloves
1 ounce stick of cinnamon
Put spice in a thin bag; put all the ingredients together, and boil until quite thick, stirring frequently to keep from burning.
NO. 63. SAVORY TOMATOES AND RICE
Use:
6 large tomatoes, peeled and sliced
2 large sweet peppers, chopped fine
1 cup cooked rice
4 tablespoons butter
Salt and pepper to taste
Butter a baking dish; put in a layer of tomatoes; sprinkle with sugar, and cover with rice and peppers. Alternate the layers until dish is full, having the tomato on top. Dot with the butter; bake (covered) three-fourths of an hour; uncover and bake for quarter of an hour longer, serve hot.
NO. 64. TOMATO, FIG, AND NUT SALAD
Take :
2 tablespoons blanched peanuts
2 tablespoons hickory nut meats
2 tablespoons pecan meats
1 cup chopped figs
2 tablespoons of minced celery
Chop the nuts very fine; mix in the chopped figs and celery. Remove the stem end of ripe tomatoes, scoop out the centers, drain the pulp, and mix with the nuts; toss all together until well mixed; cover with a cup of mayonnaise dressing. Fill the tomatoes with this mixture; serve on white, crisp cabbage leaves taken from the interior of a head; place the tomatoes in the center of leaves, and garnish with whatever filling is left.
NO. 65. TOMATO PUREE
Use:
2 medium sized potatoes
1 can, or its equivalent of fresh tomatoes
2 tablespoons of butter (heaped) or a cup of left-over gravy, or two cups of chicken or beef stock.
Thicken with a tablespoon of flour mixed smooth with cold water; mix all together; season with salt and pepper to taste; cook one-half hour; serve hot with sippets of toasted bread.
NO. 66. TOMATOES STUFFED WITH HAM
Scoop out the center of large, firm tomatoes; mix the pulp with some finely chopped boiled ham that has been seasoned with prepared mustard; add to this mixture one onion, chopped very fine, some chopped parsley and bread crumbs; put back in shells and bake until tender; serve at once.
NO. 67. TOMATO AND EGG ON TOAST
Fry a few pieces of bacon; remove from fat; dip into flour thick slices of tomatoes that have been seasoned with salt and pepper, and fry in same fat. Have hot buttered toast ready; place slices of tomatoes on each, with a fried egg on top of each slice of tomato. Arrange the slices of bacon around the sides of the dish.
NO. 68. TOMATOES BROILED
Cut firm, well-ripened tomatoes into slices; season, and dip in fine bread crumbs; broil over hot fire; put on a hot platter, and pour over them one cup of white sauce. It may be served on toast if desired.
NO. 69. TOMATOES AND BACON
Toast rounds of bread; sprinkle generously with grated cheese; put a slice of tomato on each round, and two slices of bacon on top of the tomato; bake in quick oven until bacon is crisp.
NO. 70. TOMATO SALAD WITH CREAM
Peel and slice into a salad bowl, tomatoes in rather thick slices; sprinkle with salt, pepper, and a little sugar if desired; chill, and just before serving put over them a generous amount of whipped cream, and sprinkle with chopped olives; serve at once.
NO. 71. TOMATO TIMBALES
Boil two cups of canned or stewed tomatoes and one finely minced onion for five minutes; thicken with a tablespoon of dissolved flour; cool; add three beaten eggs, and fill small buttered moulds; set in a pan of hot water and bake until firm like custard.
NO. 72. TOMATO SAUCE (MEXICAN STYLE)
Take:
1 onion
2 cups tomato juice, with pulp
1 red pepper
1 green pepper
1/4 teaspoon celery salt
1 tablespoon butter
1 tablespoon Worchestershire sauce
Chop onion; cook for 5 minutes in butter; add peppers, finely chopped, then add the tomatoes and seasoning. Simmer for 15 minutes; then put in thin slices of whatever meat you wish.
NO. 73. TOMATO WITH CRAB MEAT
Use:
1 can of crab meat
1 lemon (grated)
1 cup bread crumbs
1 glass of sherry
1 cup of tomatoes (stewed)
Mix meat with bread crumbs; add all the other ingredients; turn into a dish, and bake from 15 to 20 minutes.
NO. 74. TOMATO SAUCE WITH SPAGHETTI
Use:
1 can tomatoes, or its equivalent in fresh ones stewed
1/2 cup water
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon flour
1 pinch of black pepper
1 tablespoon sugar
5 tablespoons cheese (chopped fine)
Cook all together for a few minutes. Boil 1/4 package of spaghetti, having water boiling and well salted when it is put in; cook until tender; drain off the water, and pour tomato sauce over the top.
NO. 75. TOMATO BISQUE
Use:
2 cups of tomatoes (boiled 5 minutes)
1 tablespoon butter
2 tablespoons flour (dissolved in milk)
1/4 onion, minced fine
Mix all together and let boil for five minutes; strain and return to the fire; add 3 cups milk, 1/2 cup of cream, 1/4 teaspoon soda, and boil one minute; serve at once.
NO. 76. TOMATO SOUP (ST. JAMES’ STYLE)
Boil 20 minutes 4 cups of tomatoes with one cup of water; strain; add 3/4 cup of cracker dust or fine bread crumbs, a teaspoon of lemon juice, a stalk of celery, salt and pepper to taste; just before serving, add to each cup a teaspoon of lemon juice, a thin slice of orange, and a tablespoon of whipped cream.
NO. 77. TOMATO HASH
Use:
1 1/2 cups bread crumbs
1 tablespoon butter
2 cups tomatoes
1 onion, chopped
1 tablespoon meat gravy
1 cup chopped meat of any kind
1/2 cup tender corn, either fresh or canned
Mix thoroughly; fry or bake until brown.
NO. 78. TOMATO, SAUSAGE AND SPAGHETTI
Take:
1 quart rich tomato sauce 1/2 pound spaghetti
1/2 cup hot water
1 pound sausage
If the sausages are in cases, nick them thoroughly; place in a frying pan; cover with boiling water, simmer until done and well browned (about an hour). Break the spaghetti in small pieces, and cook in salted water until done; drain; rinse in cold water; drain again; confine the sausage and spaghetti in the frying pan; add the soup diluted with hot water, and let it stand until boiling-hot; serve at once.
NO. 79. TOMATO ASPIC WITH TONGUE
Take:
4 cups fresh or canned tomato juice
1 cooked tongue
6 cloves
1 small onion
3 tablespoons gelatin
1 1/2 teaspoons salt
Pepper to taste
1/2 teaspoon beef extract
Simmer together the tomatoes, salt, pepper, onion, and cloves for 20 minutes; add the beef extract and gelatin, which should have been soaked in cold water until soft; wet a mould with cold water, pour in a thin layer of the tomato aspic, and when it is almost set, put in the tongue, which may be whole if nicely trimmed or sliced as desired; add the remaining aspic if the whole tongue is used, or arrange in layers if sliced; continue until all the aspic is used; when firm serve.
NO. 80. TOMATO AND SARDINE SALAD (INDIVIDUAL)
1 medium sized tomato
1 teaspoon chopped sweet pepper or pimiento
1/4 teaspoon sugar
3 sardines
2 olives
1/2 teaspoon chopped onion
2 teaspoons chopped celery or cabbage
2 teaspoons mayonnaise
1 teaspoon shredded lettuce
1/2 teaspoon minced parsley
Cover with mayonnaise (additional); peel the tomato; cut off the top and scoop out the center; mix with one of the olives chopped, the onion, sugar, pepper, celery, and mayonnaise; refill the tomato, and set in a nest of shredded lettuce. Place a spoonful of mayonnaise on top, and sprinkle with the minced parsley; surmount with the other olive, and lean three sardines against the tomato to give a tent-like appearance.
NO. 81. TOMATOES WITH PUFF BALLS
Use:
6 tomatoes
1/8 teaspoon paprika
2 tablespoons butter
1/2 teaspoon salt
3 cups water
6 small puff-ball mushrooms
Cut the tomatoes fine, and stew in water 20 minutes; rub through a puree sieve. Add the puff-balls diced, the salt, and the paprika, and simmer for 10 minutes. Add the butter, and serve very hot. The puff-balls should be about the size of medium potatoes. All varieties are wholesome and delicious if eaten when the flesh is as white as curd.
NO. 82. TOMATOES STUFFED WITH SHRIMP
Take:
6 medium sized tomatoes
1/2 teaspoon minced parsley
1 can shrimps, halved
1/2 teaspoon salt
1/2 teaspoon minced onion
2 tablespoons butter
2 slices bread, crumbed
A few grains of paprika
1/2 teaspoon green pepper, minced
Add a few more dry, buttered bread crumbs. cut off the tops of the tomatoes; scoop out the centers; add the other ingredients except the shrimps. Heat the butter boiling hot; fry the shrimps; then add to the tomatoes; fill the tomatoes with the mixture; dust the tops with the buttered crumbs, and bake 20 minutes in a moderate oven.
NO. 83. TOMATO SURPRISE
Use:
1 large can tomatoes
2 hard-boiled eggs
1 tablespoon butter
1 1/2 tablespoons sugar
1 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper
Melt the butter and flour, and stir till dark brown; turn in the tomatoes, sugar, salt, and pepper; cook till thick (about 30 minutes). Just before serving, slice the hard-boiled egg over the top.
NO. 84 TOMATO HORS D’OVEUVRES
Remove skins from very small, uniform-sized tomatoes; scoop out centers and fill with Roquefort cheese which has been beaten smooth with a little cream; place on round slices of bread which have been toasted and buttered or fried in deep fat; cover tops of tomatoes with caviar; thrust a sprig of cress in the top of each one; arrange on salad plates covered with small paper doilies; garnish further with cress if desired
NO. 85. TOMATO AND CUCUMBER SALAD
Select firm, ripe tomatoes; cucumbers to make the same number of slices; half the amount of onions; slice and arrange artistically on crisp lettuce leaves; sprinkle minced green sweet peppers over all; chill; when ready to serve pass French or mayonnaise dressing.
NO. 86. TOMATO AND OKRA SOUP
Use:
1 1/2 pints of tomatoes pared and cut fine
1 green pepper chopped fine(seeds removed)
2 quarts water
3 tablespoons salt
1 pint sliced okra
1/4 teaspoon pepper
3 tablespoons rice
3 tablespoons green corn
3 tablespoons minced onion
Put all the ingredients into the soup pot, and cook gently for two hours; then add two tablespoons butter or sweet drippings, and serve. The bones from roast meat or broiled meat adds to its flavor.
NO. 87. DEVILED TOMATOES
Take:
4 large, firm tomatoes cut into thick slices
1 tablespoon mushroom ketchup
1/4 teaspoon dry mustard
1 tablespoon vinegar
1/2 teaspoon onion juice
1 scant tablespoon sugar
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon paprika
Mix all the above ingredients; put two tablespoons cotton cooking oil, butter, or lard into a frying pan, add mixture of seasoning, and when hot put in the tomatoes, and cook until tender; serve hot.
NO. 88. TOMATOES BAKED WITH EGGS
Select firm, ripe tomatoes; peel; cut off the stem end; scoop out the center sufficiently to hold a broken egg-do not break the yolk; season with butter, pepper, and salt; cover with buttered bread crumbs, and bake in a moderate oven until tomatoes are tender.
Serve on rounds of buttered toast with cream sauce.
NO. 89. TOMATOES WITH NOODLES (VERY RICH)
Take 3 pounds of fresh tomatoes (or 1 quart can); peel, season, and cook the same as for tomato sauce.
Noodles. Break two eggs in a bowl; beat, adding a pinch of salt; then work in flour with the hands until the dough is very stiff; turn on board, and work until dough is smooth and shining. Pinch off a piece the size of a hen’s egg, and roll out as thin as paper; cut into very narrow strips with a sharp knife; roll or drop them in as you wish; boil in the tomato sauce until done. If the sauce does not contain sufficient butter add another tablespoon. Cook slowly until done; serve hot. To many tastes the noodles are superior to macaroni or spaghetti.
NO. 90. TOMATO OMELET
Take:
6 eggs well whipped
2 tablespoons flour, mixed until smooth with a little milk, pepper and salt to taste
4 tomatoes peeled and chopped very fine
Stir all together, and fry in butter; serve hot.
NO. 91. TOMATO HUNGARIAN STEW (VERY RICH)
Use:
2 pounds of cheapest cuts of beef cut into small pieces.
1 onion sliced and fried with the meat, in butter or drippings, until the meat begins to turn brown.
Put a layer of the meat in the kettle; cover with a layer of the thinly sliced onion; continue this way, alternating the layers of meat and onion until all the meat has been used; cover with cold water, and gradually bring to the boiling point. Turn in two cups or its equivalent of canned or fresh tomatoes, but do not stir; simmer for two hours, tightly covered; then add some potatoes cut into thick slices or chunks; salt and pepper to taste; cook until meat is tender, and serve hot.
NO. 92. TOMATO SOUFFLE
Stew down to one pint 3 cups of tomatoes; rub through a sieve; sweeten to taste, and add the beaten yolks of 6 eggs and stiffly whipped whites; bake in a hot oven until set; serve as soon as done.
NO. 93. TOMATO HIGDOM
Take:
1 bushel of green tomatoes, chopped fine
1 cup mustard
1/2 cup celery seed
3 pounds sugar
1 1/2 cups salt
12 red peppers, chopped fine
Mix the salt with the. chopped tomatoes; let stand over night; press hard and drain off all the juice possible. Mix all the other ingredients thoroughly; pack in jars, and cover with boiling hot vinegar.
NO. 94. TOMATO CHOWDER (EXTRA FINE)
Use:
1 peck green tomatoes
1 1/2 pints sugar
12 sweet peppers
1 teaspoon ground cinnamon
2 green hot peppers
1 teaspoon celery seed, ground
2 ripe hot peppers
1 teaspoon ground mustard
1 quart salt
1 teaspoon ground allspice
12 onions
1 teaspoon cloves, ground
2 quarts vinegar
3/4 pint grated horse radish
Sprinkle the salt over the chopped tomatoes, peppers, and onions; mix and let stand over night; press out and drain off the water next morning. Mix all the other ingredients thoroughly, and boil for 15 minutes; pack in glass or stone jars; cover with hot vinegar, and seal.
NO. 95. TOMATOES RICED
Take:
1 cup rice
1 tablespoon butter
1 can tomatoes
Salt and pepper to taste
2 cups sour stock or water
Melt the butter in stew kettle; turn in the rice and cook five minutes, stirring all the time; now add the stock, tomatoes and seasoning; boil one-half hour; turn into a baking dish, and bake 25 minutes in a moderate oven; serve hot.
NO. 96. TOMATO POT ROAST
Put roast into a suitable pan; pour over it one cup of boiling water; let remain on the stove until it begins to boil; pour over this a large can of well seasoned tomatoes; bake in a medium oven until done, which will require about three hours.
NO. 97. TOMATOES A LA INDIAN
Cut rounds of bread and saute in butter until brown on both sides; cut ripe, firm tomatoes in thick slices, two for each person; cut into strips a good sized green tomato; dip in boiling water; drop in ice water. Wipe the tomatoes and fry in hot butter; lay a slice of each on each slice of bread; season well, and sprinkle with pepper and cover with another slice of tomato; garnish with the yolks of hardboiled eggs; put through a ricer with a little parsley.
NO. 98. RIPE TOMATO CHUTNEY
Use:
10 ripe tomatoes, peeled and chopped fine<
6 large green apples, peeled, cored, and chopped fine
3/4 pound of raisins, seeded and chopped
2 red peppers, cored and chopped very fine
3 onions, medium-sized, chopped very fine
1 pound brown sugar
1/2 cup salt
3 pints vinegar
2 tablespoons mustard seed
Place all but the vinegar in an open mouthed jar; scald the vinegar; when cool pour over the mixture. The vinegar must just cover the mixture. If it does not, scald more and add to it. Stir every day for ten days; then set aside in a cool place until needed for use.
NO. 99. SUPERIOR TOMATO PICKLE
Take:
3 quarts green tomatoes, chopped
1 quart ripe tomatoes, chopped fine
3 small bunches of celery, chopped very
1 quart small green cucumbers, chopped
6 medium-sized onions, chopped
1 large ripe cucumber, chopped
4 green peppers, chopped
7 cups vinegar
4 red peppers, chopped
1 teaspoon mustard
1 pound cabbage, chopped
1 teaspoon black pepper
1/3 cup salt
1 teaspoon cinnamon
4 cups brown sugar
teaspoon ground cloves
Chop vegetables; sprinkle with salt, and let stand over night; press out the water, and drain in the morning. Mix all the other ingredients; mix thoroughly; in small jars; cover with vinegar, pack and seal. It spoils rather quickly after opening.
NO. 100. TOMATO SAUCE, (COMMERCIAL STYLE)
Use 1/2 bushel of ripe tomatoes, washed and mashed to a pulp; put in a porcelain lined kettle with 2 tablespoons salt; boil until tender; cool, and mash through a sieve. Take 1/2 gallon of the thin juice; add 2 pounds of sugar, one tablespoon each of whole cloves and black pepper, six blades of mace, a short stick of cinnamon, and a root or two of ginger. Let this boil until well flavored with the other spices; then strain, mix with the other juice, and boil until thick; add 1 quart of apple vinegar; boil 15 minutes; bottle and seal. Ordinary fruit jars may be used. Keep in a cool, dark place. It can be used immediately, but improves with age.
No. 101. GREEN TOMATO PRESERVES (DELICIOUS)
Use:
1 peck green tomatoes
7 pounds sugar
6 lemons, sliced and seeded
Place in preserving kettle; heat slowly without water; allow to simmer all day, taking care not to let it scorch; when it becomes thick and dark in color add the lemons; put hot into jars, and seal. This is truly delicious; try it.
NO. 102. TOMATO MINCE MEAT, NUMBER TWO
Slice up the desired quantity of tomatoes; sprinkle with salt; put in a bag; hang up and allow to drain over night; in the morning take equal weights of tomatoes and sugar, and cook until the tomatoes are thoroughly done; to 7 pounds of the mixture of tomatoes and sugar add 3 pounds of seedless raisins, and mace and cinnamon to taste; cook a short time after adding the seasoning, and put into jars. It will keep without being sealed. It makes delicious pies, more relished by some than ordinary mince-meat.
NO. 103. TOMATO MINCE MEAT, NUMBER THREE
Take:
1 peck green tomatoes, chopped fine
4 pounds brown sugar
1 pound chopped citron
1 teaspoon salt
1 pound of raisins
2 teaspoons cinnamon
1 pound currants
1 teaspoon cloves
2 cups chopped suet
1 cup vinegar
Cover the tomatoes with cold water; scald and drain three times (scalding each time 1/2 hour); mix all together; cook until tender; seal in glass jars, and set in a cool, dark place.
NO. 104. TOMATO FRITTERS, NUMBER ONE
Rub a pint of tomatoes through a sieve; thicken with 2 tablespoons of corn starch, and add seasoning. Remove from the fire, and add one egg, yolk; pour into a shallow pan to cool, then cut into rounds; roll in egg-white and bread crumbs, and fry a golden brown in deep fat.
NO. 105. TOMATO FRITTERS, NUMBER TWO
Beat well 1 cup of flour, teaspoon salt, a level teaspoon baking powder, a teaspoon melted butter, 2 egg yolks, and 1/2 cup of milk. Add the beaten whites of eggs and 3 tablespoons of tomato pulp. Fry in deep fat and roll in sugar.
NO. 106. TOMATO FLUFF
Cook one cup of sugar, one cup of strained tomato juice, and the juice of half a lemon to a thick syrup; pour the mixture slowly over the stiffly-beaten white of 1 egg; serve at once or chill as desired.
NO. 107. GREEN TOMATO CREAM (DELICIOUS)
Wash and slice four medium-sized green tomatoes; slice thin one sour apple, and add one onion chopped fine. Put two tablespoons of fat in frying pan and place over fire. When hot scatter in onion and apple, and let fry 5 minutes; then lay on slices of tomatoes that have been sprinkled on either side with flour, salt, and pepper; when brown on both sides pour over two cups of hot sweet milk, and let simmer 5 minutes; serve hot.
NO. 108. GREEN TOMATO PIE, NUMBER ONE
Peel the tomatoes, and with a sharp knife slice very thin; proceed as for apple pie; add one cup sugar into which a teaspoon more or less of flour has been added, according to the juiciness of the tomatoes; dot all over sparingly with lemon; cover with top crust; brush with beaten egg or milk; bind edges with muslin, and bake 40 or 45 minutes. This pie is more savory the day after it is baked.
NO. 109. GREEN TOMATO PIE, NUMBER TWO (VERY RICH)
Slice the tomatoes very thin; sprinkle with lemon juice rather generously; sweeten with brown sugar; dot a tablespoon of butter evenly over the pie; cut some preserved ginger in little bits, and scatter evenly over the pie, also a little chopped lemon peel, and a dusting of cinnamon, after which dredge some flour over the top to keep it from being too juicy, and cover with rich paste. This is said to be a very rich pie.
NO. 110. TOMATO SOUP WITH OATMEAL
Use:
1 cup tomatoes, either fresh or canned
1 cup water
1 small onion, chopped fine
3 tablespoons rolled oats
1/4 teaspoon salt
1 scant tablespoon sugar
A dash of pepper
Put all the ingredients in a sauce pan together; simmer one-half hour; rub through sieve, reheat and serve.
NO. 111. TOMATO PUFFS
Peel and slice well ripened tomatoes; sprinkle with a little salt and pepper; dust liberally with sugar; dip each slice in rich pancake batter (rather thick); fry a rich brown; serve at once.
NO. 112. STEWED TOMATOES, PLAIN
Select the required amount of well ripened tomatoes; peel; remove hard part of the core; stew gently for 40 or 50 minutes; season to taste with salt, pepper, sugar, and 1 tablespoon butter; cook 10 minutes longer (uncovered);
serve at once.
NO. 113. TOMATOES AND BEETS
Cook the beets in boiling water until thoroughly done; slice. Prepare enough ripe tomatoes to make an equal number of slices; arrange all in a suitable dish; sprinkle with salt, sugar, pepper and enough boiling-hot water vinegar to cover them; let stand for one our in a cool place before serving.
NO. 114. TOMATO SALAD (VIENNA STYLE)
Prepare beets the same as for above recipe; for every two slices of beet add one slice of tomato, one slice of cucumber, one small slice of onion; sprinkle each vegetable separately with sugar, pepper, and salt; scald enough vinegar to cover the entire mixture. Pour over the vinegar boiling-hot; let it stand until cold; arrange all artistically in a salad bowl; pour the vinegar over them; chill for 1 hour, and serve. Mayonnaise or French dressing may be used if desired, instead of the vinegar.
NO. 115. TOMATO SOY
Use:
1 large pepper, finely shredded
1 tablespoon black pepper, ground
1/2 peck ripe tomatoes
1/4 cup salt
1 large onion cut in slices
1 teaspoon ground mace
1 tablespoon ground allspice
1/2 pint vinegar
1 tablespoon ground cloves
Boil all together slowly for 1 hour; cool, and bottle for use.
NOTE: In the preparation of this bulletin I have used freely the work of many of the very best culinary experts, rearranging in some instances to suit our particular conditions. From every source taken, I wish to give my sincere thanks.
Reproduced from the publication printed in 1983 for Tuskegee Institute National Historic Site George Washington Carver National Monument by Eastern National Park and Monument Association
In your #10, you forgot to add okra in the okra soup.