The following recipe for Baked Corn and Tomatoes is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for pre-ordering by February 5th. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
- 2 cups cooked corn (fresh or canned
- 2 cups tomatoes (fresh or canned)
- 1 teaspoon salt
- Pepper (to taste)
- 1 teaspoon sugar
- 1 cup fresh bread-crums
- 3 tablespoons butter, butter substitute, or savory fat
Mix seasonings with the corn and tomatoes and pour ail into a greased baking-dish. Spread the crumbs over the top, dot them with the butter or butter substitute, and bake in a moderate oven for one-half hour. This is a satisfactory way of utilizing left-over corn or tomatoes.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!