Recipe: Cauliflower with Tomato Sauce

Variety can be secured in the preparation of cauliflower by serving it with a tomato Sauce. Besides being very palatable, this is an extremely attractive dish because of the contrast in colors. CHICKEN gravy may be used instead of tomato Sauce, and a most delightful dish is the result.

CAULIFLOWER WITH TOMATO SAUCE
(Sufficient to Serve Six)

  •  1 head cauliflower
  •  2 Tb. butter
  •  2 Tb. flour
  •  1/2 tsp. salt
  •  Dash of pepper
  •  2 c. strained tomato

Soak the cauliflower in cold salted water, and then tie it carefully in a piece of cheesecloth and put it to cook in boiling salted water. Cook until tender, but not so long that it will fall to pieces. Take from the water, remove the cheesecloth carefully, and place the cauliflower in a vegetable dish. While the cauliflower is cooking, prepare the Sauce by melting the butter in a double boiler, adding the flour, salt, and pepper, and stirring into this the heated strained tomato made by forcing canned or stewed tomatoes through a sieve. Cook until the Sauce has thickened and then pour over the cauliflower in the vegetable dish. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Stuffed Tomatoes, No. 2

Take nice, smooth tomatoes and remove part of the insides. Chop 1 small onion, 2 green peppers and some of the tomato that was removed. Add cracker crumbs and SOUP stock to moisten. Fill the tomatoes, adding a small piece of butter to each one, and bake from ten to fifteen minutes.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)

Recipe: Stuffed Tomatoes, No. 1

Cut off a small piece of the top; squeeze out the seeds and water. Remove the meat of the tomato with a spoon, without breaking or injuring the shape. Fry an onion cut fine, then put in your stuffing (sausage meat, CHICKEN, veal or beef hashed fine), salt, pepper, parsley and a little green pepper, cut fine. To this add all the meat of the tomato you removed with the spoon. When well mixed and cooked fill each with the Dressing, on top sprinkling toasted bread crumbs and a piece of butter. Bake in tins.

If you use sausage meat as stuffing add a little bread soaked in water and squeezed hard, so that it will readily mix with the meat.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)

Recipe: Fried and Broiled Tomatoes

Cut firm, large, ripe tomatoes into thick slices, rather more than a quarter of an inch thick. Season with salt and pepper, dredge well with flour, or roll in egg and crumbs, and fry them brown on both sides evenly, in hot butter and lard mixed. Or, prepare them the same as for frying, broiling on a well-greased gridiron, seasoning afterward the same as beefsteak. A good accompaniment to steak. Or, having prepared the following Sauce, a pint of milk, a tablespoonful of flour and one beaten egg, salt, pepper and a very little mace; cream an ounce of butter, whisk into it the milk and let it simmer until it thickens; pour the Sauce on a hot side-dish and arrange the tomatoes in the centre.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Tomato Toast

Cook a sufficient amount of tomatoes to measure one and one-half cups. Now add

  • One medium-sized onion, cut in thin slices,
  • One green pepper, chopped very fine.

Cook slowly until the onion is soft and then rub through a fine sieve and add two tablespoons of cornstarch dissolved in three tablespoons of water. Bring to a boil and then season. Now pour over thick slices of bread toasted brown and sprinkle with grated cheese.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Stuffed Tomatoes with Chicken Salad

Prepare the CHICKEN sandwich filling. Select firm, medium-sized tomatoes and then cut a slice from the top, and with a spoon scoop out the centres of the tomatoes. Fill with the SALAD sandwich mixtures and then roll in wax paper.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss