not peel them or they go too much to pieces; have a broad speeder or
stove-pan; put in a half spoonful of butter; 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 butter.


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 butter 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.