Unusual Ways to Serve Tomatoes in 1920

Fort Wayne Journal Gazette, Fort Wayne, Indiana July 10 1920, page 6

Tomato Toast

Cut ripe tomatoes into cubes, carefully keeping any juice that drips from them. Heat the juice, add to a white sauce made of blended butter and flour and milk. Place slices of toast on a platter, pour this hot sauce over it and top with cubes of the cold tomato.

Scalloped Tomatoes

  • 6 large, ripe tomatoes
  • 1 onion
  • 2 slices of fat salt pork
  • sugar, salt, pepper
  • breadcrumbs

Place a layer of sliced tomatoes in the bottom of a buttered baking dish. Sprinkle with a little of the chopped pork and onion and seasoning and crumbs. Repeat the layer of tomatoes and other ingredientes, and have the top layer crumbs, dotted with bits of butter. Cover and bake for 30 minutes, uncover and let brown.

Devilled Tomatoes

  • 6 large, ripe tomatoes
  • 2 hard-boiled eggs
  • 2 raw eggs
  • 3 tablespoonfuls of melted butter
  • 6 tablespoonfuls of vinegar
  • 1 teaspoonful of powdered sugar
  • 1 teaspoonful of prepared mustard
  • salt

Rub the boiled egg yolks with butter and seasoning, and heat with vinegar until it boils. Then stir in beaten eggs until the mixture thickens. Let stand in hot water while the tomatoes are boiled. They should be cut in thick slices. Lay on a hot platter and pour the egg sauce over.

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