The Whitehouse Cookbook
From the blossom end of a dozen tomatoes—smooth, ripe and solid—cut a thin slice and with a small spoon scoop out the pulp without breaking the rind surrounding it; chop a small head of cabbage and a good-sized onion fine and mix with them fine bread crumbs and the pulp; season with pepper, salt and sugar and add a cup of sweet cream; when all is well mixed, fill the tomato shells, replace the slices and place the tomatoes in a buttered baking-dish, cut ends up and put in the pan just enough water to keep from burning; drop a small lump of butter on each tomato and bake half an hour or so, till well done; place another bit of butter on each and serve in same dish. Very fine.
Another stuffing which is considered quite fine. Cut a slice from the stem of each and scoop out the soft pulp. Mince one small onion and fry it slightly; add a gill of hot water, the tomato pulp and two ounces of cold veal or chicken chopped fine, simmer slowly and season with salt and pepper. Stir into the pan cracker dust or bread crumbs enough to absorb the moisture; take off from the fire and let it cool; stuff the tomatoes with this mass, sprinkle dry crumbs over the top; add a small piece of butter to the top of each and bake until slightly browned on top.
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Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoohful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives; mix all the ingredients well together, reserving the olives and anchovies to ornament the top of the bowl; beat up together oil and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve.
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Stuffed Potatoes
Baked potatoes that are left over must be made into stuffed potatoes
before they are heavy and cold. At the close of the meal at which they
were first served, cut the potatoes directly into halves, scoop out the
inside portion, put it through an ordinary vegetable press, or mash it
fine; add a little butter, salt, pepper and sufficient milk to make a
light mixture; stand this over hot water and beat until light and smooth.
Put it back into the shells, and stand them aside in a cold place. When
ready to serve, brush the top with beaten egg, run them into a quick oven
until hot and golden brown.
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Every one likes this nourishing dish, and it is a cheap one. Peel some
potatoes and cut them in rounds. In a fireproof dish put a layer of
these, sprinkle them with flour, grated cheese, pepper, salt, a few pats
of butter. Then some more potatoes, and so on till the dish is full. Beat
the yolks of two eggs in a pint of milk, add pepper and salt and pour it
over the dish. Leave it on the top of the stove for five minutes, then
cook it for half-an-hour in a moderate oven. Less time may be required if
the dish is small, but the potatoes must be thoroughly cooked. The
original recipe directs Gruyere cheese, but red or pale Canadian Cheddar
could be used.
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