Select six firm, smooth tomatoes. Cut a thin slice from the blossom end.
Carefully scoop out the pulp and mix it with an equal quant.i.ty of cooked corn, rice or bread crumbs. Season with salt, pepper, a few grains cayenne, three tablespoons melted b.u.t.ter and a few drops of onion juice.
Refill tomato cups, replace the tops, place them in a b.u.t.tered baking dish and bake thirty minutes.
KOLE SLAW
Shred half a head of cabbage very fine. Soak in cold, acidulated water to cover (add one tablespoon vinegar to one quart water). Drain and mix thoroughly with Cream Dressing. (See Page 50.) Chill and serve in lemon cups arranged in nests of cress or parsley.
BAKED APPLES STUFFED WITH FIGS
Select fine-flavored, tart apples, wipe, core and pare. Fill cavities with washed figs cut in pieces. Bake until tender in a hot oven, basting with hot sugar syrup. Serve cold with thick cream sweetened, and flavored with nutmeg.
SUGAR SYRUP
Cook one cup sugar and one and one-half cups water ten minutes. Add two thin shavings of orange rind to syrup while cooking.
[Sidenote: _October_
_Third Sunday_]
Menu
TOMATO SOUP--TOASTED WAFERS
PICKLES CELERY
BRAISED BEEF--BROWN GRAVY
BAKED POTATOES--FRIED EGG PLANT
SCALLOPED CABBAGE
ROMAINE--FRENCH DRESSING
CHEESE FINGERS
PEACH DUFF--FOAMY SAUCE
CAFe NOIR
TOMATO SOUP
(For recipe see Page 40).
BRAISED BEEF
Select five pounds of beef from the round or rump. Sprinkle with salt, pepper and dredge with flour. Brown richly in a hot frying-pan in some of its own fat; or with fat salt pork tried out, turning often. Place meat in a Dutch oven or an earthen ca.s.serole on three thin slices of salt pork, surround with two-thirds cup each of fat salt pork cut in small cubes, carrot, onion and celery, a spray each of parsley, thyme and marjoram. Add two cups Brown Stock or water, the half of a small bay leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four cloves. Sprinkle all with salt and strew top of meat with cubes of salt pork. Cover closely and cook in a slow oven from four to five hours, basting occasionally. Remove meat and strain the liquor. Rinse the vessel in which meat was browned with stock or water, reserve the liquor. Prepare a Brown Sauce with this liquor following recipe for Plain Brown Sauce (see Page 82).
Serve in a sauce-boat, or turn around meat after placing on hot serving platter. A cup of hot, stewed and strained tomatoes may be added to the sauce, also one and one-half tablespoons of freshly grated horseradish root and one tablespoon of Worcestershire Sauce; all of which improves the flavor.
BAKED POTATOES
Wash and scrub with a vegetable brush eight uniform-sized potatoes.
Place in dripping pan, and bake in hot oven forty-five minutes, turning when half done. Take up each potato with a towel and press gently to crack the skins. Put a half teaspoon b.u.t.ter in each potato and serve at once.
FRIED EGG PLANT
Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in cold salt water over night. Drain and cover with cold water one hour, drain again and dry between towels. Sprinkle with salt and pepper, dip in batter and fry in deep, hot Cottolene.
FRITTER BATTER
1 cup bread flour.
1/2 teaspoon salt.
Few grains white pepper.
2/3 cup milk.
2 eggs well beaten.
2 teaspoons olive oil.
PROCESS: Mix and sift flour, salt and pepper; add milk slowly, stirring until batter is smooth; add olive oil and well beaten eggs.
SCALLOPED CABBAGE
Cut one-half large head or one small head boiled cabbage, in pieces.
Cover with one cup White Sauce, sprinkle with one-third cup grated cheese, two tablespoons finely chopped pimentos; season with salt, pepper, mix well. Turn into a well-greased baking dish and cover with b.u.t.tered crumbs; place on grate in oven and bake until heated throughout and crumbs are browned.
ROMAINE WITH FRENCH DRESSING
Remove the wilted leaves from two heads of romaine, trim off the stalk and cut the heads in halves lengthwise (if heads are large, they may be cut in quarters); lay in cold water, cut side down, until crisp. Drain well, dispose on salad plates and pour over French Dressing. Serve two Cheese Fingers with each portion of Salad.
CHEESE FINGERS
Mix one Cream Cheese with an equal quant.i.ty of finely chopped English walnut meats; season with salt, black pepper and a few grains cayenne.
Moisten with Cream Salad Dressing. Spread between thin slices of white bread and cut in strips the width of fingers.
PEACH DUFF