Recipe: Corn and Tomatoes

A somewhat unusual vegetable combination is made by cooking tomatoes and green corn together.

Prepare the desired number of tomatoes in the usual way for stewing and cut an equal amount of sweet corn from the cob. Put the two vegetables together in a Saucepan and cook until the tomatoes are well stewed. Season with salt, pepper, and sugar, if desired, and add a small piece of butter. Serve hot.

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

Recipe: Spinach with Peas and Tomatoes

  •  2 pounds spinach.
  •  ½ pound shelled green peas.
  •  1 onion.
  •  ½ pint tomato juice.
  •  A little pepper.
  •  3 teaspoons salt.
  •  1 ounce butter.
  •  ½ ounce flour.
  •  A little water.

Place the peas, the onion sliced, one teaspoonful of salt, and half a pint of water in a stewpan, and boil with the lid off until the peas are tender. Have ready the tomato juice thickened with half ounce each of flour and butter, add to the peas and stir well. In the meantime, cook the spinach (which must have been well washed and picked) in a little water and the remainder of the salt. When tender, strain through a colander, well press out the water, turn the spinach on to a chopping-board, chop very fine, then place it into a stewpan Containing half an ounce of butter and stir over a brisk fire for a few minutes, adding pepper to taste. Turn the spinach on to a hot dish, pour over the peas, and serve with sippets of toast.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Okra with Tomatoes

If one does not desire a dish made entirely of okra, it may be combined with tomatoes. Such a combination, seasoned well and flavored with ham or bacon fat, makes a very tasty dish.

OKRA WITH TOMATOES
(Sufficient to Serve Six)

  •  1-1/2 c. stewed or canned okra
  •  1-1/2 c. stewed or canned tomatoes
  •  1-1/2 tsp. salt
  •  1/8 tsp. pepper
  •  2 Tb. ham or bacon fat

Heat the okra and tomatoes together in a Saucepan and add the salt, pepper, and ham or bacon fat. Cook for 5 or 10 minutes or until well blended. Serve hot.

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