Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Tomatoes may be sliced thin, and served with salt, pepper, and vinegar over, for breakfast; or sliced, and strewn with sugar and grated nutmeg, for tea; for dinner they may be stewed or broiled, or baked. Tomatoes may be preserved in sugar, or as catsup, when out of season. Such as like them, declare them to be equally excellent in each and every form or dressing. STEWED TOMATOES. Pour boiling water over six or eight large tomatoes, or a greater number of smaller ones; let them remain for a few minutes, then peel off the skins, squeeze out the seeds, and some of the juice, by pressing them gently in the hand ; put them in a well-tinned stewpan, with a teaspoonful of salt, a saltspoonfal of pepper, a bit of batter, half as large as an egg, and a tablespoonfnl of grated bread or rolled crackers; cover the stewpan close, and set it over the fire for nearly au hour; shake the stewpan occasionally, that they may not bum; serve hot. This is decidedly the best manner of stewing tomatoes; they may be done without the bread-crumbs, and with less stewing if preferred. BAKED TOMATOES. Wash five or six smooth tomatoes; cut apiece from the stem end, the size of a twenty-five cent piece; put a 118 Uotheb's Cook Book. saltspoonfal of salt, half as much pepper, and a bit of buu ter the size of a nutmeg, in each; Bet them in a dish or pan, and bake in a moderate oven for nearly one hour. STUFFED TOMATOES. Twelve large, smooth tomatoes, one teaspoonful of salt, a little pepper, one tablespoonful of butter, one of sugar, one cupful of bread-crumbs, one teaspoonful of onion-juice. Arrange the tomatoes in a bakiug-pan. Cut a thin slice from the smooth end of each. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake slowly three-quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. Garnish with parsley, and serve. SCALLOPED TOMATOES. Turn nearly all the juice off from a can of tomatoes. Salt and pepper this, by the way, and put aside in a cool place for some other day's soap. Put a layer of bread-crumbs in the bottom of a buttered pie-dish ; on them one of tomatoes; sprinkle with salt, pepper, and some bits of butter, also a little sugar. Another layer of crumbs, another of tomatoes — seasoned — then a top layer of very fine, dry crumbs. Bake covered until bubbling hot, and brown quickly. TO PEEL TOMATOES. Put the tomatoes in a frying basket and plunge them into boiling water for about three minutes. Drain and peel. Mothkk's Coos Book. BAKED BEANS. Pick one quart of beans free from stones and dirt. Wash and soak in cold water over night. In the morning pour off the water. Cover with hot water, pnt two pounds of corned beef with them, and boil until the; begin to split open (the time depends upon the age of the beans, bat it will be from thirty to sixty minutes). Turn them into the colander, and pour over them two or three quarts of cold water. Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one teaspoonful of mustard and one tablespoonful ot molasses with a little water. Pour this over the beans, and then add boiling water to just cover. Bake slowly ten hours. Add a little water occasionally.