1022. Succotash.
—Place six medium-sized, freshly cooked, and scraped ears of green corn (a can of canned corn will answer the purpose) in a saucepan, with half a pint of boiled Lima beans, adding a good-sized piece of butter weighing about an ounce, a pinch of salt, half a pinch of pepper, the third of a pinch of grated nutmeg, and half a pint of milk. Heat it well for five minutes, add two tablespoonfuls of good, hot béchamel ([No. 154]); stir thoroughly, and serve.
1023. Stuffed Tomatoes.
—Wash and dry well six fine, sound red tomatoes. Cut the top of each up, without detaching, so that it will serve as a cover. Scoop out the inside of each with a vegetable-scoop; and place on a plate for further action. Season the inside of the six emptied tomatoes with one pinch of salt and half a pinch of pepper, equally divided. Chop very fine one medium-sized, sound, peeled onion; place it in a saucepan with half an ounce of butter; and cook for three minutes on a brisk fire, being careful not to let get brown. Add six chopped mushrooms and one ounce of sausage-meat. Season with one pinch of salt and half a pinch of pepper; cook for three minutes, stirring once in a while. Add now the tomatoes which were scooped out, with half a cupful of fresh bread-crumbs and a teaspoonful of fresh chopped parsley. Mix well together, and cook for two minutes longer, or until it comes to a boil; then place in a bowl to cool. Stuff the emptied tomatoes with the above preparation, close down the covers, gently lay them on a tin plate (dish), cover them with a buttered paper, and cook in a moderate oven for eighteen minutes, and serve.
Stuffed tomatoes are served as a garnishing in various ways.
For egg-plants the same stuffing is used, but instead of tomatoes, use the scooped out egg-plant.
Green peppers the same, using half a very finely chopped-up green pepper in place of the tomatoes.
1024. Stuffed Tomatoes à la Reine.
—Prepare six tomatoes exactly the same as in [No. 1023], substituting chicken forcemeat ([No. 226]) for the sausage meat, and pouring a gill of hot Madeira sauce ([No. 185]) on a hot dish, and dressing the tomatoes over.