. American cookery. lves together, taking care toput together the original halves. Wrapeach egg in waxed paper. Stuffed Tomato Salad Peel the required number of tomatoes,cut out a round place about the stem, and remove enough of the tomato to leave ahollow cup-shaped receptacle. Seasonthe inside of the tomatoes with salt, andturn, open side downwards, on a chill until ready to serve. Haveready (for six tomatoes) about one cupof thin slices of the tender inner stalksof celery and half a cup of anchovies,wiped free of oil and cut in small these with enough mayonnaise tohold th
. American cookery. lves together, taking care toput together the original halves. Wrapeach egg in waxed paper. Stuffed Tomato Salad Peel the required number of tomatoes,cut out a round place about the stem, and remove enough of the tomato to leave ahollow cup-shaped receptacle. Seasonthe inside of the tomatoes with salt, andturn, open side downwards, on a chill until ready to serve. Haveready (for six tomatoes) about one cupof thin slices of the tender inner stalksof celery and half a cup of anchovies,wiped free of oil and cut in small these with enough mayonnaise tohold them together, and use to fill thetomatoes. Set a coiled anchovy filetabove the filling in each tomato, and gar-nish the dish with heart leaves of celery. Carameled Sweet Potatoes andChestnuts Pare and cut in halves eight sweetpotatoes, cover with boiling w^ater, andlet cook until nearly done, then one cup of brown sugar in a sauce-pan until it melts and changes to cara-mel ; add half a cup of boiling water. STUFFED TOMATO SALAD 126 AMERICAN COOKERY carefully (lest the steam burn the hand),and stir and cook until melted, andsHghtly thickened. Put the potatoes andcooked, blanched chestnuts in a bakingdish in layers, with the syrup and bits ofbutter between ; sprinkle with salt, andlet cook until very tender. Use thelarge Italian or French chestnuts. Thenew crop will not be in the market untilnext month. Shell and blanch the nuts,then let cook nearly tender in boilingwater, when they are ready to add to thepotatoes. Potato-and-Okra Salad Wash the okra. cut off and discard theends, and cut the rest of the pods into and let stand in a cool place an hour ormore before serving. Garnish with let-tuce and slices of chilled tomato. Creamed Corn Au Gratin ^lelt three tablespoonfuls of butter; init cook two tablespoonfuls of choppedgreen or red pepper and one tablespoon-ful of chopped onion; w^hen the vege-tables are softened a little, add threetablespoonfuls of flour and half a
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