To put up Tomatoes for Winter.

Gather a quantity 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, butter 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 butter,
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 butter; 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 butter.