Food recipes
Bread Crumb Baked Tomatoes
Bread Crumb Baked Tomatoes
Ingredients:
6 large tomatoes.
1 cup bread−crumbs.
1/2 teaspoonful of salt.
1 tablespoonful of butter.
1 slice of onion.
Directions:
Put the butter in the frying−pan, and when it bubbles put in the bread−crumbs, the salt and onion, with a
dusting of pepper, and stir till the crumbs are a little brown and the onion is all cooked; then take out the onion
and throw it away. Wipe the tomatoes with a clean wet cloth, and cut out the stem and a round hole or little
well in the middle; fill this with the crumbs, piling them up well on top; put them in a baking−dish and stand
them in a hot oven; mix a cup of hot water with a tablespoonful of butter, and every little while take out the
baking−dish and wet the tomatoes on top. Cook them about half an hour, or till the skins get wrinkled all over.
Serve them in the dish they are cooked in, if you like, or put each one on a small plate, pour some of the juice
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in the baking−dish over it, and stick a sprig of parsley in the top.
Stuffed Potatoes
Wash six large potatoes and scrub them with a little brush, till they are a nice clean light brown, and bake
them for half an hour in a hot oven; or, if they are quite large, bake them till they are soft and puffy. Cut off
one end from each and take out the inside with a teaspoon, holding the potato in a towel as you do so, for it
will be very hot. Mix well this potato with two tablespoonfuls of rich milk or cream, a half−teaspoonful of salt
and just as much butter, and put this back into the shells. Stand the potatoes side by side in a pan close
together, the open ends up, till they are browned.
SALADS
The Other Aunt said Margaret could never, never make salads, but her mother said they were the easiest thing
of all to learn, so she did put them in just the same; she bought a tin of olive oil from the Italian grocery,
because it was better and cheaper than bottled oil, and she gave Margaret one important direction, ``When you
make salads, always have everything very cold,'' and after that the rules were easy to follow, and the salads
were as nice as could be.
French Dressing
Ingredients:
6 large tomatoes.
1 cup bread−crumbs.
1/2 teaspoonful of salt.
1 tablespoonful of butter.
1 slice of onion.
Directions:
Put the butter in the frying−pan, and when it bubbles put in the bread−crumbs, the salt and onion, with a
dusting of pepper, and stir till the crumbs are a little brown and the onion is all cooked; then take out the onion
and throw it away. Wipe the tomatoes with a clean wet cloth, and cut out the stem and a round hole or little
well in the middle; fill this with the crumbs, piling them up well on top; put them in a baking−dish and stand
them in a hot oven; mix a cup of hot water with a tablespoonful of butter, and every little while take out the
baking−dish and wet the tomatoes on top. Cook them about half an hour, or till the skins get wrinkled all over.
Serve them in the dish they are cooked in, if you like, or put each one on a small plate, pour some of the juice
23
in the baking−dish over it, and stick a sprig of parsley in the top.
Stuffed Potatoes
Wash six large potatoes and scrub them with a little brush, till they are a nice clean light brown, and bake
them for half an hour in a hot oven; or, if they are quite large, bake them till they are soft and puffy. Cut off
one end from each and take out the inside with a teaspoon, holding the potato in a towel as you do so, for it
will be very hot. Mix well this potato with two tablespoonfuls of rich milk or cream, a half−teaspoonful of salt
and just as much butter, and put this back into the shells. Stand the potatoes side by side in a pan close
together, the open ends up, till they are browned.
SALADS
The Other Aunt said Margaret could never, never make salads, but her mother said they were the easiest thing
of all to learn, so she did put them in just the same; she bought a tin of olive oil from the Italian grocery,
because it was better and cheaper than bottled oil, and she gave Margaret one important direction, ``When you
make salads, always have everything very cold,'' and after that the rules were easy to follow, and the salads
were as nice as could be.
French Dressing
Printed from https://recipe.bluelayer.org/recipe/72612/bread-crumb-baked-tomatoes