South Bend news-times. (South Bend, Ind.) 1913-1938, 1914-10-08
edRecipes
Stewed Tomatoes.

| SteWed tomatoes.
Put - ripe tomatoes to boiling
water (Use long-handled wire
scoop and put them into tea kettle of
| boiling water Allow TO remain until
you count ten). Turn cold water on
and the peel will slip off easily. When
peeled cut them into slices, reject the
! stem-end slice.
Put tomatoes in granite pan with
One-half teaspoon of salt, one tea
spoon OF white sugar. Stew 90 min
utes Add a tablespoon of butter. and
dash OF cayenne, just before serv-
ing.
The coarser leaves may be used for
this Tear each leaf into three or
four pieces. Cut four or five slices OF
bacon or as much ham into small
pieces and fry until golden brown:
while hot add two tablespoons of
vinegar Beat one egg very light
Add to il two tablespoons Of sour
cream Then add egg and cream to
bacon and vinegar stir a minute un-
til it thickens, and pour boiling hot
on the lettuce. Mix carefully with
fork, and serve Immediately
Fried Egg Plant.
Cut egg plant in slices one-third Of
an inch thick, peel. sprinkle with salt
and pile them one upon the other. Put
al Ildlt Will a NtlSHl OH TOP u lUtIu.
Let stand an hour remove plate and
wipe slices dry. Beat one egg, one
tablespoon of water one-half tea
spoon of salt and dash of paprika un-
til well blended. Dip slices of egg
plant in the egg. Then in fine bread
crumbs. Fry in deep fat.
BrOilcd Egg Plant.
Prepare sauce as above. When
ready to broil. wipe perfectly dry
- 10 nj
brush each slice with olive oil. Sprin-
l1le with a few fine bread crumbs
Basic while broiling. Serve with
slices of lemon.
SavOry Minced Meat
One tablespoonful beef or bacon
dripping. chopped beef. lamb or veal,
one tablespoonful of butter, one-half
onion, pepper salt
For this use chopped beef as for
Hamburg steak, chopped lamb or
veal. Heat in the blazer Of chatting
dish-nOt over hot water. Brown the
thinly sliced onion in the dripping and
butter. Put into this your meat. turn
with fork until cooked season and
serve.
You may have ready a cupful of to-
mato sauce or thick gravy and pour
this in with the meat before you take
from blazer. Then, too. you could
and roll them in flour before putting
in the fat. Cook until brown.
Warmed-Over Beef.
Cold pot-rOast of beef One-half
onion. pepper. salt. one tablespoonful
Of dripping or butter, one cupful Of
stewed tomatoes.
The remnants Of pot-roast or we'll
cooked beef may be lastly prepared
for luncheon or even dinner Heat
dripping or butter in the blazer,
brown the sliced onion in it and stir
in the tomatoes. Fresh ones may be
used if preferred, cut very small.
Cook until soft and see that there are
no hard Jumps left in the tomatoes.
When they have reached the simmer
ing point lay in the sliced meat, lower
the flame little and leave the meat
i'm the sauce until heated through.
Season to taste and serve. Mutton or
veal may be warmed over in the same
way.
\ Hot Dish from Cold Mutton.
One tablespoonful butter cold NUT
ton. salt. two tablespOonfuls of tart
fruit Jelly mustard. pepper.
Cold beef and cold lamb please the
palateS of some people, some of the
time but cold mutton-neVer! To
make an appetiZing dish, melt the
butter and jelly in the chafing dish.
DO this over a low flame so that the
Jelly Will not scOrch.
In this sauce lay the mutton and
cook until heated through. Sprinkle /
with salt and pepper and a tiny pinch
of mustard if desired.
Warmed-OVeF Veal.
One tablespoonful butter. One-half |
pint veal stock or gravy, cold veal. |
two tablespoonfuls catchup or chilli !
sauce.
Heat the butter, tomato catchup or
chilli sauce and veal stock or gravy !
in the chatting dish. When smoking |
hot. warm in it slices Of cold veal cut
rather thin Salt and pepper before |
serving. This recipe may be used to /
successfully warm over lamb.