Recipe: Stuffed Tomatoes, Cream of Tomato Soup, Tomatoes Spanish Style, Stuffed Tomatoes, Italian Style, Tomatoes Stuffed with Shrimp from 1930's cookbook

Recipes from: How to Grow the Tomato and 115 Ways to Prepare it for the Table
Second Edition, August 1936 by GEORGE W. CARVER, M. S. in AGR., Director

STUFFED TOMATOES

Select firm, well-ripened tomatoes; remove stem end; take out about two-thirds of the pulp; mix the juice and pulp with the filling; for six tomatoes allow 1/2 cup of cold meat or fish chopped fine; add 1/2 cup of mashed peas, beans, grits, rice, potatoes or soft bread crumbs, 1 onion minced fine or parsley, celery, etc. Salt and pepper to taste; fill the cases; cover with well buttered bread crumbs; place them in buttered pan, and bake from 20 to 25 minutes in a moderate oven.

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CREAM OF TOMATO SOUP

Peel and chop to a pulp one pint of very ripe tomatoes; or one can will do, add 1 qt. milk; 1/4 teaspoon pepper, sprig of parsley, 1/4 teaspoon soda, 1 teaspoon salt, 2 tablespoons butter, 1 teaspoon sugar, 1 tablespoon flour. Add all of the flavorings to the tomatoes, and cook for 10 minutes; rub through a colander; heat the milk to the boiling point; thicken with flour and butter rubbed to a paste; reheat the tomatoes and add the soda; stir all together and serve at once with bits of toasted bread.

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TOMATOES SPANISH STYLE

Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove seeds, and cut in small pieces 3 bell peppers; boil till tender 4 onions; add tomatoes and peppers to onions, and simmer 1 hour; season with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool, and keep on ice for several hours. Prepare two cups of stale bread crumbs; take 6 tablespoons of butter, lard or Wesson Snowdrift oil. Fill a baking dish with alternate layers of tomatoes and bread crumbs; moisten each layer with oil; cover top with bread crumbs, and bake in a slow oven for 1 hour. If desired, three tablespoons of sugar may be added to the mixture while it is cooking the first time.

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STUFFED TOMATOES, ITALIAN STYLE

Take:
6 nice ripe tomatoes
2 ounces of bread crumbs moistened with vinegar
1 ounce cheese, grated
4 eggs and a small wisp of parsley

Cut the stem end off the tomatoes; remove the core and seeds, and fill with the following mixture: Add the bread crumbs, cheese, and two of the eggs boiled hard and finely chopped, a dessert spoon of finely chopped herbs (basil or savory); pepper and salt to taste; mix well with the other two eggs well beaten; fill the tomatoes with the mixture; cover the top of each tomato with bread crumbs mixed with finely chopped parsley; put a small piece of butter on each, and put on a greased baking pan; cook in a slow oven for 20 or 30 minutes.

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TOMATOES STUFFED WITH SHRIMP

Take:
6 medium sized tomatoes
1/2 teaspoon minced parsley
1 can shrimps, halved
1/2 teaspoon salt
1/2 teaspoon minced onion
2 tablespoons butter
2 slices bread, crumbed
A few grains of paprika
1/2 teaspoon green pepper, minced

Add a few more dry, buttered bread crumbs. cut off the tops of the tomatoes; scoop out the centers; add the other ingredients except the shrimps. Heat the butter boiling hot; fry the shrimps; then add to the tomatoes; fill the tomatoes with the mixture; dust the tops with the buttered crumbs, and bake 20 minutes in a moderate oven.