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Show Hot Stuffed Tomatoes Celery salt, one ounce bread crumbs, four ounces of minced chicken, one dessertspoonful of meat stock one half pint of tomato to-mato juice, two tablespoonfuls of tomato catsup, one teaspoon-ful teaspoon-ful of chili vinegar, pepper, one ouncec of butter, one ouncec of ham, white of one half of hard boiled egg, a few drops of carmine, car-mine, onions. Put the butter and breadcrumbs into a saucepan sauce-pan and add enough to the stock to moisten the bread. Stir all over the fire until a licrht paste is formed; then add the chicken, chick-en, ham onion, celery salt and pepper. Cut round pieces from the tops of tomatoes, and with the handle of a spoon remove the seeds and turn the tomatoes toma-toes on a sieve to drain. Fill with the mixture, put in a buttered but-tered pan and cook in a quick oven. A few minutes before they are done place a teaspoon-ful teaspoon-ful of the beaten white of an egg on each and let it cook till the egg is set. Place the tomatoes to-matoes on a dish and put around each a row of dice shaped pieces of toast. Then pour also around the dish a sauce made of tomato juice, tomato catsup, carmine1 and chili vinegar, thickened with browned Hour. Last thing before pouring on the dish, stir into this a teaspoon ful of butter. |