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SCALLOPED TOMATOES

(Vegetables) - (The International Jewish Cook Book)







Drain off part of the juice from one quart of tomatoes and season with
pepper, salt, and onion juice. Cover the bottom of a baking dish with
rolled crackers, dot over with dabs of butter, pepper, and salt, then
another layer of tomatoes, then of crumbs, and so on until a layer of
crumbs covers the top.
If fresh tomatoes are used bake one hour, if canned, 1/2 hour.
If the crumbs begin to brown too quickly cover the dish with a tin
plate.

Other Recipes


Escalloped Tomatoes

Arrange in a baking pan layers of tomatoes covered with bread crumbs

seasoned with salt, pepper, a little sugar, and dotted with butter. Let

the upper layer be of bread crumbs dotted with butter. Bake covered,

half an hour. A few minutes before serving take off the cover and brown.

Other Recipes


Escalloped Tomatoes

Strain from a quart can of tomatoes one cupful of water. Put a layer of

the tomatoes in a baking dish, season with salt, pepper and a little

sugar, cover with a layer of bread crumbs, dot freely with bits of

butter, then put another layer of tomatoes, and lastly a layer of bread

crumbs, with bits of butter, and sprinkle with a dessertspoonful of

sugar. Bake forty-five minutes, and serve in the dish in which it is

baked.









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