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(Vegetables) - (The International Jewish Cook Book)

Scald the tomatoes, take off the skins carefully and stew with one
teaspoon each of butter and sugar; salt and pepper to taste. This is
enough seasoning for a quart of tomatoes. When the tomatoes are very
soft strain through a coarse sieve and if necessary thicken with one
teaspoon of flour.

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To two pounds of washed and picked Brussels sprouts add ten potatoes, two
onions, two leeks, salt, pepper. Cook all gently and pass through a
sieve. Add at the last moment a sprinkle of chopped chervil.
[_G. Goffaux._]

Other Recipes

Dropped Egg With Tomato Puree

Serve a dropped egg with one tablespoon tomato puree. For tomato

puree, stew and strain tomatoes, then let simmer until reduced to a

thick consistency, and season with salt and pepper and a few drops

vinegar. A grating of horseradish root may be added.

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