Here are a few more interesting recipes for tomatoes and one for rice and preserves that makes an attractive setting.
Based on recipes from Peterson's, August 1863.
Based on recipes from Peterson's, August 1863.
Croquettes of Rice
- Put seven ounces of rice in a clean saucepan with a quart of milk
- Let it swell gently by the side of the fire, and stir it often to prevent it from burning
- When it is half-cooked, stir in five ounces of pounded sugar [granulated sugar], a few pounded almonds, and a flavoring of orange-flower water [any extract flavoring will do]
- Simmer all these ingredients until the rice is soft and dry
- Put it on a flat dish to cool
- Roll it into small balls, and with your thumb make a hole in the center of each ball
- Fill it with any kind of preserve
- Close it up, and dip it in egg and bread-crumbs
- Fry them in butter until light brown
- Drain them before the fire on a reversed hair-sieve covered with a soft clean cloth [you can use paper towels].
- Pile them on a dish in pyramidal form.
Fresh Tomato Sauce
This may be served with roast meat, or poultry, chops, cutlets, or used for mingling with hashes and stews.
- Take a dozen tomatoes, skin them, and take out the seeds
- Put the pulp in a saucepan with a piece of butter as big as an egg, a laurel leaf, and a little thyme
- Stew it over a moderate fire, stirring it the while
- Add a little stock or brown sauce [try beef broth]
- When the mixture has boiled a short time pass it through a tammy [from Webster's, 1855: Same as tamis: a worsted cloth used for the purpose of straining sauces.]
- Flavor it with salt and a few drops of Cayenne wine.
Another Tomato Sauce
- Cut a dozen tomatoes into quarters
- Put them into a saucepan with four onions sliced, a little parsley, thyme, one clove [garlic], and a quarter of a pound of butter
- Set the saucepan on the fire, stirring the contents for about three-quarters of an hour
- Strain the sauce through a horse-hair sieve [strainer] and serve.
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