The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-10-20
STUFFED POTATOES, PLAIN.

Take from the oven, cut on the to
of each, scoop out the inside with
teaspoonful, taking care not to breal
the skin at the sides, beat up the Pc
tato with a fork, adding a teaspoon
full of butter and one of cream to tn
center of each potato. Season to tast
with salt and white pepper.
A savory touch is given by the ad
dition of grated cheese in the proper
ton OF a teaspoonful TO each potato
When the mixture is we'll blended
put it back into the potato shells
examining it in closely, and return tht
potatoes to the oven for ten minutes
You may leave the opened ends un.
covered and brown the contents of the
skins, or replace the caps you have
removed.
Some persons cut the potato in halt
before removing the contents and then
serve them on the half shell. as it Were
) with the contents well Drowned.
u STUFFED POTATOES WITH MEAT
OR FISH.
Prepare the potatoes as in the pre-
ceding recipe, but to the mealy inside
add minced meat in the proportion of
a cupful TO six potatoes. The meat
should be well minced and seasoned.
To beef add a little Worcestershire
sauce or good catsup, and almost any
meat will be improved by a suspicion
of onion juice.
If there be well-fiavored gravy at
hand, substitute this for the cream in
moistening the potato.
For this filing it is better to cut the
baked potatoes in half lengthwise,
rather than TO remove the cap.
STUFFED SWEET POTATOES.
These may be prepared like the white
potatoes, and are delicious, although
not so well known.
They must always be cut in half
Iengthwise, and care should be taken
to keep them covered while baking,
that the skin may not harden and
crack.
TOMATOES STUFFED, PLAIN.
Select large. fine tomatoes; cut slice
from the top of each and carefully
scoop out the pulp.
Chop it fine, put with it one-third as
much bread crumbs as you have pulp,
season with pepper, salt, a little sugar
and a teaspoonful of melted butter TO
each tomato, and fill the tomatoes with
the Stuffing.
Replace the tops and bake, covered, |
half an hour. Uncover and cook ten
minutes longer.
If there is any of the stuffing which
will not so back into the shells, put it
between the tomatoes in the bake dish.
TOMATOES STUFFED WITH CORN.
Prepare the tomatoes as in the pre- |
ceding recipe, but put aside the pulp |
You scoop out for tomato sauce or |
-
shells a cupful of corn cut or grated I
from the cob, seasoned with butter, /
salt and pepper.
When the tomatoes are filled and in /
the bake dish put on the tops, pour a
little gravy over all, or, lacking this, a
cup of boiling water in which has been
melted a good tablespoonful of butter;
cover and bake for an hour in a mod
crate oven.
Uncover and brown.
TOMATOES STUFFED WITH RICE.
Fill the scooped-out tomato shells
with boiled rice, seasoned with salt and
a teaspoonful of butter for each to-
mato. over the rice put the tomato
which has been scooped out. I;
Lay on the tops. pour a little gravy I
or tomato sauce around the vegetables
in the dish, cover and bake half an {
hour.
TOMATOES STUFFED WITH
SPAGHETTI.
Boiled macaroni or spaghetti broken
into short bits may be used in place {
of the rice in stuffing tomatoes, and :
cooked in the same way.
STUFFED WITH MEAT i
= OR FISH. i
= Prepare the tomatoes as for plain I
stuffing. Have ready a cupful of meat
or fish minced and we'll seasoned. To "a
chicken or fish add for this quantity .
one tablespoonful of butter and a gill I
of cream, salt, pepper and minced e
parsley and half cup of bread crumbs.
Fill the tomatoes and proceed as in
other recipes.
A pleasing dish is prepared by sub o
stituting boiled rice for the bread a
crumbs with a stuffing of chicken, veal
or lamb, and adding a half teaspoonful (
Of curry to the seasoning.
STUFFED CUCUMBERS. :,
Peel four medium sized cucumbers, il
cutting the peeling thin; cut them in fl
two lengthwise, SO that you have two
halves
1
minced cold chicken or veal. two table
'poonfuls of cream, half a teacupful Of
soft crumbs, a tablespoonful of minced -
parsley and a teaspoonful each of salt -
md white pepper. y
Lay the filed cucumbers in the pan, -
oour around them a cupful of white -
stock and bake, covered, for half an Ia
lour. -
Uncover, strew with bread crumbs,
'ut few bits of butter on top of these 9,
md brown for five minutes. These are q
selicious. :,
STUFFED ONIONS. 81
For this select large onions; the Ber- pS
nudas are the best. Parboil them for
en- minutes, take from the fire and let ST
hem become entirely cold. IL
Remove the center of each with a
harp knife and fill the hole made with W
good forcemeat of minced meat and so
rumbs, in the proportion of twice as cl
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