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 1906 COOKBOOKVEGETABLES PG 2 >  Fried Tomatoes (3 Recipes) >



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


FRIED TOMATOES (3 recipes)

Fried Tomatoes #1

Take tomatoes not too ripe, cut into slices 1/2 inch thick, roll in flour, and fry in plenty of hot butter: after they are nicely browned on both sides, pour in cream for dressing and season with pepper and salt.

Sister J. G. Royer, Mt. Morris, Ill.

Fried Tomatoes #2

Peel some ripe tomatoes and cut them in slices 1/2 inch thick; put 2 ounces of butter into a frying pan; when hot, put a layer of the slices of tomato into the pan and fry brown on both sides. Remove to a warm vegetable dish; put 1/2 cupful of hot water into the frying pan, season with salt and pepper and a little sugar, thicken with browned flour; pour the gravy over the fried tomatoes and serve.

Sister S. E. Neff, Huntington, Ind.

Fried Tomatoes #3

Peel solid tomatoes, cut in halves, dip in flour and fry in butter on a very hot stove; when fried on one side, slice onion into them, add salt, pepper, and sugar; after being fried brown add sweet cream and bake in oven until well done.

Sister J. D. Buckwalter, Los Angeles, Cal.

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