Sufficient to Serve Six
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- 6 medium-sized tomatoes
- 4 Tb. bacon or ham fat
- 2 Tb. chopped onion
- 1/2 c. chopped ham
- 1-1/2 c. stale bread crumbs
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. chopped parsley
- Yellow cream cheese
- Parsley
Cut the tops from the tomatoes and remove the pulp. Melt the fat in a frying pan, add the chopped onion, ham, tomato pulp, bread crumbs, salt, pepper, and parsley. Heat thoroughly and mix well. Fill the tomatoes with the stuffing, which should be quite moist, put them in a shallow pan, and bake them until the tomato shell may be easily pierced with a fork. Mash yellow cream cheese and, if necessary, moisten it slightly with cream. Shape it into tiny carrots with the fingers, and put a piece of parsley in one end for leaves. Place the baked tomatoes on a platter and garnish with the carrots and sprigs of parsley. Serve.
120. SAUTÉD TOMATOES.--Half ripened tomatoes are delicious when sautéd. Cut the desired number of such tomatoes into slices about 1/4 inch thick, and roll first in beaten egg and then in stale bread crumbs or cracker crumbs. Sauté in a small amount of fat until they are brown on one side; then turn and brown on the other side. Remove from the pan and serve at once.
121. CREAMED TOMATOES.--A rather unusual, but nevertheless very appetizing, way of preparing tomatoes consists in sautéing them in fat and then serving them with a cream sauce on freshly toasted bread.
When it is desired to prepare tomatoes in this manner, select medium-sized ones and cut them into slices 1/2 inch thick. Roll the slices first in egg and then in stale bread crumbs or cracker crumbs. Sauté in a generous amount of fat until brown, drain carefully, and brown on the other side. When done, remove from the pan. Add 2 tablespoonfuls of flour to the fat that remains in the pan, and stir until the flour becomes light brown. Add 1-1/2 cupfuls of milk and stir until thick. Place the slices of tomato on freshly toasted bread and pour the sauce over them.
TURNIPS AND THEIR PREPARATION
122. TURNIPS, which are a root vegetable, occur in two varieties, white and yellow. The white ones are commonly known as turnips and the yellow ones are called rutabagas. Although differing in color, both varieties have much the same flavor and may be prepared in the same ways. Therefore, whenever a recipe calls for turnips, rutabagas may be used as well.