Part 7 (1/2)

To Bake Tomatoes.

Take out the inside of large tomatoes, make a stuffing of bread, b.u.t.ter, pepper, salt and an egg; fill them with this, and set them in a deep pie-plate; let them bake slowly half an hour.

Tomato Jelly, to eat with Roast Meat.

Wash the tomatoes, and put them in a bell-metal kettle, with a little water; let them boil thirty minutes; take them out and strain them through a sieve, till you get all the pulp; let it settle and pour off the top; put the thick part in deep plates, and set them in the oven after the bread is drawn; season it with pepper and salt to your taste, and put it away in a jar. It can either be eaten cold, or warmed up with crumbs of bread and b.u.t.ter. Some persons slice tomatoes, and dry them on dishes in an oven.

To Frica.s.see Tomatoes.

Wash and cut them in two, if large; if small, leave them whole, but do not peel them or they go too much to pieces; have a broad speeder or stove-pan; put in a half spoonful of b.u.t.ter; season the tomatoes with pepper and salt, and flour them; cover them with a plate; they will cook in ten minutes, stirring them once; pour in half a tea-cup of cream just as they are done; let them boil up and dish them while hot: this dish is much liked either for breakfast, dinner or tea.

To Broil Tomatoes for Breakfast.

Take large round tomatoes, wash and wipe them, and put them on the gridiron over lively coals--the stem side down; when this is brown, turn them and let them cook till quite hot through; place them on a hot dish and send them quickly to table, where each one may season for himself with pepper, salt and b.u.t.ter.

To Bake Tomatoes for Breakfast.

Season them with pepper and salt; flour and bake them in a stove, in a deep plate with a little b.u.t.ter over them.

Tomatoes sliced with Onions.

Pick the best tomatoes; let them stand a little while in cold water, then peel and slice them. To about six tomatoes, you may add two red onions, also sliced; season with pepper, plenty of salt, and a small portion of vinegar.

To put up Tomatoes for Winter.

Gather a quant.i.ty of tomatoes, wash, scald, skin and cut them up; season them highly with pepper and salt, and put them in a large stone jar; set this in the oven with your bread, and leave it till it is cold; stir them, and set them in the oven every time you bake for several weeks; when the juice is nearly dried up, put a piece of white paper over the jar, melt some lard and pour on it. When you use them, stew them with bread, b.u.t.ter and water.

Baked Egg Plant.

Boil them ten minutes; then cut them in half and take out the seeds, fill them with a stuffing of crumbs of bread, seasoned with b.u.t.ter, pepper, salt, the yelk of an egg, and if you choose, the juice of a tomato; close them and tie each one with a string; put a little water in the dutch-oven, and lay them in with some of the stuffing on the top; let them cook slowly half an hour, basting them with b.u.t.ter; take them out, thicken the gravy, and pour it over them on the dish.

To Fry Egg Plant.

Cut them in slices half an inch thick; sprinkle them with salt, and let them stand a few minutes to extract the bitter taste; wash them in cold water, and wipe them dry; season with salt and pepper; dip them in flour, and fry them in b.u.t.ter.

Another way of cooking them is to cut them in thin slices, and bake them on a bake-iron that is hot enough to bake cakes.

Salsify, or Oyster Plant.

Sc.r.a.pe the roots, and boil them till soft; mash them, and put in b.u.t.ter, pepper, salt, and egg and flour enough to stick them together; make this in cakes as large as an oyster, and fry them in b.u.t.ter; or after boiling, you can cut them in slices and stew them in water; then b.u.t.ter and season, and thicken with a little flour and cream.

To Stew or Fry Mushrooms.