PILGRIM COOK BOOK 39
Wash 6 tomatoes, cut a thin slice from the stem end and scoop out all the pulp. Sprinkle the inside of tomatoes with salt. Mix the pulp with 6 crackers rolled fine, salt and pepper to taste and onions chopped fine, if liked. Fill the tomatoes with this mixture, place ½ teaspoon butter on top of each and bake from 15 to 20 minutes. Garnish with boiled rice and the melted butter left from baked tomatoes. — Mrs. F. Kasang.
Use firm ripe tomatoes. Wash and wipe them dry, and cut a small hole in the blossom end and remove the inside, being careful not to break the sides. Mince finely some boiled or roasted chicken or veal, add the tomato pulp, chopped nuts, a little celery and onion, and season with salt, cayenne, lemon juice and parsley; and add sufficient bread crumbs to make a rather stiff mixture. Stuff the tomatoes with the mixture, place in well buttered pan, and bake until tender, basting with melted butter. Dish carefully and garnish with parsley. — Mrs. Hunt.
Twelve ripe, firm tomatoes, 1 pound chopped meat (pork and beef), 1 tablespoon raw rice, 1 onion, a little parsley cut fine, 1 or 2 eggs, salt and pepper. Wash tomatoes, cut top open, but not off, leaving a lid, scoop out insides; put pulp taken out in pan and stew. Mix meat, onion, rice, eggs and seasoning together and fill the tomatoes, but not too full. Push down lid and set all in a large kettle with a wide bottom. Brown 2 tablespoons butter, 2 heaping tablespoons flour with a little onion; add the tomatoes that have been stewing and stir until smooth. Strain and pour over the filled tomatoes; simmer very slowly until done. Add a little more water if needed and seasoning. Do not stir but give the kettle a few turns so it will not burn. — Mrs. G. Lemar.
One cup chopped carrots, 1 cup bread crumbs, 1 cup chopped nuts, 1 cup chopped tomatoes. Season to taste, put in bread pan and bake ¾ hour. — Mrs. O. T. Bohnsack.