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STEWED TOMATOES

(Vegetables) - (The International Jewish Cook Book)







Pour boiling water over the tomatoes; remove the skins; cut into small
pieces and place in a saucepan over the fire. Boil gently for twenty or
thirty minutes and season, allowing for each quart of tomatoes one
generous teaspoon each of salt and sugar and one tablespoon of butter.
If in addition to this seasoning a slice of onion has been cooked with
the tomatoes from the beginning, the flavor will be greatly improved.

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STEWED TOMATOES

Scald ripe tomatoes by pouring boiling water over them and allowing
them to stand a few minutes. Skin them and cut in small pieces. Place
in a stew-pan with 1 tablespoonful of butter, season _well_ with
pepper and salt, cook about 25 minutes, add 1/2 teaspoonful of sugar
and thicken with 1 teaspoonful of flour mixed smooth with a little
water. Let cook a few minutes, then serve. If tomatoes are very tart a
small pinch of baking soda, added when cooked, will counteract
acidity.

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STEWED TOMATOES

From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large.
Select smooth, medium-sized tomatoes; make a small aperture at the
stalk end; remove the pulp and seeds with a spoon and put into a sieve
to drain. Chop equal parts of cold chicken and veal and one green
pepper; add a well-beaten egg, half cup grilled bread crumbs, piece of
butter, pepper, salt, sage and a suspicion of onion; mix well
together; moisten with some of the juice; fill the tomatoes; bake half
an hour in a moderate oven. Serve each tomato on a lettuce leaf. This
makes a pretty as well as a savory entrée.









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