The 1918 Fanny Farmer Cookbook

a buttered baking−dish with buttered bread crumbs, cover with tomatoes, and sprinkle top

thickly with buttered crumbs. Bake in a hot oven until crumbs are brown.

Broiled Tomatoes

Wipe and cut in halves crosswise, cut off a thin slice from rounding part of each half. Sprinkle

with salt and pepper, dip in crumbs, egg, and crumbs again, place in a well−buttered broiler,

and broil six to eight minutes.

Tomatoes á la Crême

Wipe, peel, and slice three tomatoes. Sprinkle with salt and pepper, dredge with flour, and

sauté in butter. Place on a hot platter and pour over them one cup White Sauce I.

Devilled Tomatoes

tomatoes

1 teaspoon mustard

Salt and pepper

/4 teaspoon salt

Flour

Few grains cayenne

Butter for sautéing

Yolk 1

"hard−boiled" egg

tablespoons

butter

egg

2 teaspoons

powdered sugar

tablespoons

vinegar

Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with flour, and

sauté in butter. Place on a hot platter and pour over the dressing made by creaming the butter,

adding dry ingredients, yolk of egg rubbed to a paste, egg beaten slightly, and vinegar, then

cooking over hot water, stirring constantly until it thickens.

Baked Tomatoes I

Wipe, and remove a thin slice from stem end of six smooth, medium−sized tomatoes. Take

out

seeds and pulp, and drain off most of the liquid. Add and equal quantity of bread crumbs,

Chapter XIX − VEGETABLES

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