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 1906 COOKBOOKVEGETABLES PG 3 >  Stuffed Tomatoes >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)


 Take 12 large, smooth tomatoes, 1 teaspoonful of salt, a little pepper, 1 tablespoonful of butter, 1 tablespoonful of sugar, 1 cupful of bread crumbs, and 1 teaspoonful of onion juice. Arrange the tomatoes in a baking pan, cut a thin slice from the smooth end of each; with a small spoon, scoop out as much of the pulp and juice as possible without injuring their shape. When all have been treated in this way, mix the pulp with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake slowly 3/4 of an hour. Slide the cake turner under the tomatoes and lift gently on a flat dish. Garnish with parsley, and serve.

Sister Kate C. Hershberger, Vinton, Va.


VEGETABLES PG 3     |     Sauerkraut and Knep     |     Scalloped Cabbage     |     Scalloped Corn     |     Scalloped Onions     |     Scalloped Potatoes (2 Recipes)     |     Scalloped Potatoes #3     |     Scalloped Potatoes #4     |     Sour Potatoes     |     Spanish Rice     |     Spinach     |     Stewed Cabbage     |     Stewed Carrots     |     Stewed Cucumbers     |     Stewed Green Corn     |     Stewed Onions     |     Stewed Parsnips     |     Stewed Tomatoes     |     Stuffed Tomatoes     |     Succotash (2 Recipes)     |     To Cook Asparagus     |     To Cook Cabbage     |     To Cook Flake Hominy     |     To Cook New Potatoes     |     To Cook Summer Squash     |     To Cook Sweet Potatoes (2)     |     To Make Sauerkraut     |     To Prepare Rice     |     To Salt Sweet Corn     |     Tomato Mush     |     Turnip Sauce     |     Turnip Slaw     |     Warm Slaw (2 Recipes)     |     Warm Slaw Dressing

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