Corn and Tomatoes
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Corn and Tomatoes.
Take equal quantities of green corn cut from the cob, and tomatoes sliced and peeled. Stew together half an hour; season with pepper, salt, and a very little sugar. Stew fifteen minutes longer, and stir in a great lump of butter. Five minutes later, pour out and serve.
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Corn and Tomatoes.
Take equal quantities of green corn cut from the cob, and tomatoes sliced and peeled. Stew together half an hour; season with pepper, salt, and a very little sugar. Stew fifteen minutes longer, and stir in a great lump of butter. Five minutes later, pour out and serve.
