The International Jewish Cook Book Part 31

Remove all the old or tough leaves; wash the kale thoroughly and drain.

Put it into boiling water to which has been added salt in the proportion of one-half tablespoon to two quarts of water. Boil rapidly, uncovered, until the vegetable is tender; pour off the water; chop the kale very fine; return it to the kettle with one tablespoon of drippings and two of meat stock or water to every pint of the minced vegetable. Add more salt if necessary; cook for ten minutes and serve at once. The entire time for cooking varies from thirty to fifty minutes.

The leaves are sweeter and more tender after having been touched by the frost. The same is true of Savoy cabbage.

SWISS CHARD

This vegetable is a variety of beet in which the leaf stalk and midrib have been developed instead of the root. It is cultivated like spinach, and the green, tender leaves are prepared exactly like this vegetable.

The midribs of the full-grown leaves may be cooked like celery.

STEWED TOMATOES

Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire. Boil gently for twenty or thirty minutes and season, allowing for each quart of tomatoes one generous teaspoon each of salt and sugar and one tablespoon of b.u.t.ter.

If in addition to this seasoning a slice of onion has been cooked with the tomatoes from the beginning, the flavor will be greatly improved.

CANNED TOMATOES, STEWED

Salt, pepper; add a lump of b.u.t.ter the size of an egg and add one tablespoon of sugar. Thicken with one teaspoon of flour wet with one tablespoon of cold water, stir into the tomatoes and boil up once.

FRIED TOMATOES

Cut large, sound tomatoes in halves and flour the insides thickly.

Season with a little salt and pepper. Allow the b.u.t.ter to get very hot before putting in the tomatoes. When brown on one side, turn, and when done serve with hot cream or thicken some milk and pour over the tomatoes hot.

FRIED GREEN TOMATOES

Cut into thin slices large green tomatoes, sprinkle with salt and dip into cornmeal, fry slowly in a little b.u.t.ter till well browned; keep the frying-pan covered while they are cooking, so they will be perfectly tender. These are very delicately flavored, and much easier to fry than ripe tomatoes. They make an excellent breakfast dish.

TOMATO PUReE

Scald the tomatoes, take off the skins carefully and stew with one teaspoon each of b.u.t.ter and sugar; salt and pepper to taste. This is enough seasoning for a quart of tomatoes. When the tomatoes are very soft strain through a coa.r.s.e sieve and if necessary thicken with one teaspoon of flour.

SCALLOPED TOMATOES

Drain off part of the juice from one quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking dish with rolled crackers, dot over with dabs of b.u.t.ter, pepper, and salt, then another layer of tomatoes, then of crumbs, and so on until a layer of crumbs covers the top.

If fresh tomatoes are used bake one hour, if canned, 1/2 hour.

If the crumbs begin to brown too quickly cover the dish with a tin plate.

STUFFED TOMATOES

Select tomatoes of uniform size, cut a slice from the stem end and scoop out a portion of the pulp. Have in readiness a dressing made from grated bread crumbs, parsley, a slice of minced onion, a high seasoning of salt and paprika and sufficient melted b.u.t.ter to moisten. Fill this into the tomatoes and heap it up in the centers. Place a bit of b.u.t.ter on top of each and bake in a quick oven until the vegetables are tender and the tops are delicately browned.

TOMATOES WITH RICE

Take six large tomatoes, pour boiling water over them and skin them.

Sc.r.a.pe all the inside out with a spoon, put in saucepan together with two onions, a tablespoon of b.u.t.ter, one pint of water; let this boil for a little while; strain, place back on stove, pour into this one-half pound of rice, let it cook tender; add salt, pepper, a tablespoon of b.u.t.ter and a little grated cheese. Fill the tomatoes with this mixture, dip them in egg and bread crumbs, then fry till nice and brown.

TOMATO CUSTARDS

Simmer for fifteen minutes in a covered saucepan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsley. Strain and if there be not two cups of liquid, add water. Beat four eggs and add to liquid. Pour into greased baking cups, and stand them in a pan of water and bake until firm--about fifteen minutes. Turn out and serve with cream sauce containing green peas.

BAKED TOMATO AND EGG PLANT

Take a deep earthenware dish, pour into it a cup of cream; cut several slices of eggplant very thin, salt well, and line the dish with them; slice two large tomatoes, place a layer of these on the eggplant, next a layer of spaghetti (cooked); sprinkle with grated cheese, pieces of b.u.t.ter, salt, and pepper; cover this with layer of tomatoes; salt well and sprinkle with chopped green pepper, and a top layer of eggplant, which also salt and pepper well. Cook gently an hour and a half in slow, hot oven.

CREOLE TOMATOES

Take one small onion and half a green pepper, chop them fine and cook until tender in a tablespoon of b.u.t.ter. Cut six tomatoes in half, sprinkle with a little sugar, season on both sides with salt, pepper and a little flour, and put them into the pan with skin-side down to cook partially, then turn them once; they must cook over a slow fire. Then sprinkle one tablespoon of chopped parsley over them, pour in one cup of thick cream and when this has become thoroughly hot, and has been combined with the other ingredients, the tomatoes are ready to serve.

They have not been disturbed since the first turning and have retained their shape. Half a tomato is placed on a slice of toast, with sufficient gravy to moisten. At the season of the year, when tomatoes are hard and firm, they may be peeled before cooking. Later they will likely fall to pieces unless the skin is left on. This is one method of cooking tomatoes in which they lose the sharp acid taste, disagreeable to so many persons.

STRING BEANS WITH TOMATOES

Cut off both ends of the beans, string them carefully and break into pieces about an inch in length and boil in salt water. When tender drain off this brine and add fresh water (boiling from the kettle). Add a piece of b.u.t.ter, three or four large potatoes cut into squares, also four large tomatoes, cut up, and season with salt and pepper. Melt one tablespoon of b.u.t.ter in a spider, stir into it one tablespoon of flour, thin with milk, and add this to the beans.

STRING BEANS WITH LAMB

Take a small breast of lamb, two large onions, one-quarter peck of beans (string and cut in long thin pieces); skin six large tomatoes, and add two cups of water. Cook until the beans are tender, then add one tablespoon of flour to thicken.

STRING OR WAX-BEANS, SWEET AND SOUR

Put the beans into sufficient boiling water to just cover them; cook for one hour and a half to two hours, depending upon the tenderness of the beans. Meanwhile, prepare for each quart of beans five sour apples; peel, core and cut in pieces. When the beans are done, add the apples, the thin peel of one lemon, the juice of one and one-half lemons, a small teaspoon of salt, and two tablespoons of cider vinegar. Let the apples cook on top of the beans until they are thoroughly done, then mix well with a good quarter cup of granulated sugar. This dish will be better by being served the next day warmed up.

SWEET SOUR BEANS

If you use canned string beans, heat some fat in a spider and put in one tablespoon of flour; brown slightly; add one tablespoon of brown sugar, a pinch of salt, some cinnamon and vinegar to taste; then add the beans and let them simmer on the back of stove, but do not let them burn. The juice of pickled peaches or pears is delicious in preparing sweet and sour beans.

STRING OR GREEN SNAP BEANS

Cut off the tops and bottoms and "string" carefully; break the beans in pieces about an inch long and lay them in cold water, with a little salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a stew-pan, in which you have cut up part of an onion and some parsley; cover this and stew about ten minutes. In the meantime, drain the beans, put into the stew-pan and stew until tender; add one tablespoon of flour and season with salt and pepper (meat gravy or soup stock will improve them). You may pare about half a dozen potatoes, cut into dice shape, and add to the beans. If you prefer, you may add cream or milk instead of soup stock and use b.u.t.ter.