The following recipe is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.
Since tomatoes are starting to ripen for SurvivalBlog readers in most North American climate zones, I thought that this recipe would be apropos:
Indian Style Baked Tomatoes
- 6 tomatoes
- 3 tablespoons rice
- 1 tablespoon butter
- 1 slice bread
- 2 tablespoons milk
- 2 hard-cooked egg-yolks
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon minced garlic clove
- 1 teaspoon chopped celery
- A little chopped parsley
- Thyme (amount to suit your taste)
- 1/2 teaspoon curry-powder
- Cut the tops from the tomatoes [set aside] and remove the pulp. [ Also set that aside, as if you were readying a pumpkin for carving.]
- Wash the rice carefully, put in a saucepan with one-half cup salted boiling water, and the tomato pulp
- Cook the rice and tomato pulp until the rice is soft.
- Add the butter, the bread soaked in the milk, the mashed egg-yolk and seasonings. Stir this mixture well.
- Stuff the tomato shells with this mixture.
- Now replace the tomato tops and place the stuffed tomatoes in a baking-dish.
- Bake in a moderate oven [325 F.] until the tomatoes are soft. (About twenty minutes).
Note: The curry-powder gives an unusual flavor to the tomatoes, but may be omitted.
These can be served as a side dish. They are great to serve alongside any pasta.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!