The 1918 Fanny Farmer Cookbook

season with salt, pepper, and a few drops onion juice, and refill tomatoes with mixture. Place

a buttered pan, sprinkle with buttered crumbs, and bake twenty minutes in a hot oven. Two

tablespoons, each, chopped green pepper and onion are an improvement.

Baked Tomatoes II

Wipe six small, selected tomatoes and make two one−inch gashes on blossom end of each,

having gashes cross each other at right angles. Place in granite−ware pan and bake until

thoroughly heated. Serve with sauce for Devilled Tomatoes, adding, just before serving, one

tablespoon heavy cream.

Stuffed Tomatoes

Wipe, and remove thin slices from stem end of six medium−sized tomatoes. Take out seeds

and

pulp, sprinkle inside of tomatoes with salt, invert, and let stand one−half hour. Cook five

minutes

two tablespoons butter with one−half tablespoon finely chopped onion. Add one−half cup

finely

chopped cold cooked chicken or veal, one cup stale soft bread crumbs, tomato pulp, and salt

and pepper to taste. Cook five minutes, then add one egg slightly beaten, cook one minute,

and

refill tomatoes with mixture. Place in buttered pan, sprinkle with buttered cracker crumbs, and

bake twenty minutes in a hot oven.

Turnips

Turnips are best during the fall and winter; towards spring they become corky, and are then

suitable only for stews and flavoring. The Ruta−baga, a large yellow turnip, is one of the best

varieties; the large French turnip and the small flat Purple Top are also used.

Mashed Turnip

Wash and pare turnips, cut in slices or quarters, and cook in boiling salted water until soft.

Drain, mash, and season with butter, salt, and pepper.

Creamed Turnip

Wash turnips, and cut in one−half inch cubes. Cook three cups cubes in boiling salted water

twenty minutes, or until soft. Drain, and add one cup White Sauce I.

Chapter XIX − VEGETABLES

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