Wash and pour boiling water over them; peel off the skins, and cut them
up; season them with pepper and salt; put in a lump of butter, and boil
them in their own juice for half an hour; stir in enough crumbs of bread
to thicken them; let them cook slowly ten minutes longer; be careful
that the bread does not burn.


To Bake Tomatoes.

Take out the inside of large tomatoes, make a stuffing of bread, butter,
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 butter. Some persons slice tomatoes, and dry them on
dishes in an oven.


To Fricassee Tomatoes.

Wash and cut them in two, if large; if small, leave them whole, but do