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(Vegetables) - (The Art Of Living In Australia)

1 doz. Tomatoes--4d.

1 oz. Bread Crumbs--1/2d.

1 oz. Butter

1/2 teaspoonful Mustard--1d.

Total Cost--51/2 d.

Time--15 Minutes

Slice up the tomatoes, spread with a very little made mustard.
Season some brown bread crumbs with pepper and salt, and sprinkle the
slices well. Put into a buttered dish and bake till soft. Serve hot.

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Boil 1 quart sweet potatoes in salted water until tender; drain and
scrape off skins; cut into slices and put in layers into greased
basing dish covering each layer and top with brown sugar and pieces of
butter. Bake in hot oven until brown.

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From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.
Soak one quart of small, dry beans over night. Parboil in the morning
and place in earthen jar, with salt and pepper to taste. Add one-half
teaspoon soda and two tablespoons of molasses; also a small piece of
salt pork. Cover with water and bake eight hours, adding boiling water
as needed.
From MRS. MARIAN D. COOPER, of Montana, Alternate Lady Manager.
Soak beans over night; cook one hour in water, leaving very little
water when done. Just before serving season with pepper, salt, cream
and butter and heat thoroughly.

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From MRS. GOVERNOR RICKARDS, of Montana, President State Board and
Lady Manager.
Select large-sized, smooth and round tomatoes. Cut from the stem end a
slice and lay aside. Scoop all the inside of tomato out, being careful
not to break through; add half as much cracker or bread crumbs; season
highly with salt and pepper; add plenty of butter, a dash or two of
cayenne; put on the stove and cook for ten minutes. Now fill the
hollow tomatoes with this dressing; when full, add four or six whole
cloves, putting them on top of the dressing; either pile up high or
make level and put on the sliced top. Place tomatoes in a large baking
pan, with a little hot water to prevent sticking. Bake fifteen

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Baked Tomatoes

Tomatoes may be simply baked without stuffing. Peel them first, lay stem

end down in a dripping pan, cut a Greek cross on the top of each, season

with salt, pepper and sugar, dot with bits of butter and sprinkle

thickly with fine stale crumbs, adding a generous bit of butter on top

of each. Pour in at the side of the pan two tablespoonfuls of water.

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Baked Tomatoes

8 large smooth tomatoes

2 green peppers

1 tsp. salt

1 1/2 pints milk

1 good sized onion

1 1/2 T. sugar


Wash tomatoes, do not peel, slice piece from top of each and scoop out a

little of the tomato. Cut peppers in two lengthwise and remove

seeds--place in cold water.

Now put onion and peppers through meat chopper, sprinkle a little sugar

and a little salt over each tomato and place in good sized baking dish;

now put ground onion and ground peppers on top of tomato.

Put butter in skillet and when melted, not brown, stir in flour until a

paste is formed, now add gradually the milk as you would for cream

dressing, stir constantly.

The dressing must be very thick to allow for the water from the

tomatoes. Put this sauce around the tomatoes, not on top and place in a

moderate oven to bake about one hour slow. Serve if possible in the same

dish in which it was baked as it is very attractive.


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