Cooking in stoneware (casserole cookery) and cooking in paper bags / by C. Herman Senn.

  • Charles Herman Senn
Date:
1912
Catalogue details

Licence: In copyright

Credit: Cooking in stoneware (casserole cookery) and cooking in paper bags / by C. Herman Senn. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    bake carefully in a moderately heated oven for eight minutes. Dish up and serve quickly. Baftefc Stuffed Uomatoes. (Tomales farcies.) Chop finely four^ounces of cooked cold ham, one ounce of beef-suet or fat bacon, and three or four mushrooms. Mix these with one teaspoonful of chopped parsley ; add a grate or two of lemon rind. Fry these ingredients in a little butter, then season and moisten with a beaten egg. Remove the stalks from four large ripe but firm tomatoes, wipe them and'cut each in halves. Scoop out some of the pulp which may, if liked, be mixed with the stuffing. Put enough of the mixture in each half of tomato to completely fill them ; sprinkle the top with bread-crumbs, and put a small piece of butter in the centre of each. Put them on a buttered fireproof dish and bake in a fairly hot oven for about twenty minutes. JBafeefc Curriefc XTomatoes. (Tomates au gratin cl I’Indienne.) Blanch six to eight tomatoes, remove the skins, and place] them in a deep fireproof dish (previously buttered). Mix half a pint of tomato sauce with a dessert-spoonful of curry paste and a table- spoonful of red currant jelly ; boil up for five minutes. Season the tomatoes, and pour over them the prepared sauce. Sprinkle with grated cheese, Panurette or bread-crumbs, and a little oiled butter. Bake in a hot oven for fifteen minutes. Fry a few slices of streaky bacon, place these on top of the dish, serve with a small dish of plain boiled rice. plain ©melet. Beat up four fresh eggs and season with salt and pepper. Melt in an earthenware omelet pan three- quarters of an ounce of butter ; when hot pour in the beaten eggs and stir over the fire till they
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