1920’s Family Recipe: 9 of 28 Little Tomato Pots

1920’s Family Recipe: 9 of 28
Little Tomato Pots
6 Ripe Tomatoes
2 cans salmon chopped fine
1/2 cup chopped onions
3 egg yolks beaten well
1 tsp celery salt
1 tsp ground pepper
Parsley stems
2 cups hot white sauce
Take six whole ripe tomatoes and scrape the inside out of each one. Put the tomatoes in a large bowl. next take two cans of salmon chopped fine and 1/2 cup chopped onions then three egg yolks beaten well, 1 teaspoon of celery salt and 1 teaspoon of pepper. Season to taste. Stuff each tomato with salmon stuffing and put each in a buttered pan and brown in a medium oven for 20 minutes. When done, separate a large bunch of parsley by taking small sprays of it and stick one piece at a time into each top of the tomatoes like little flower pots. Serve with white sauce.
Ruth, canned salmon is NOT it. Signed, your great granddaughter
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