1089. - Scolloped Tomatoes

Scald ripe tomatoes and peel them; put them in a dish with bread crumbs, layer over layer, seasoning with salt and red pepper. Have the bread crumbs on the top, and bake three hours.

1090. - Tomatoes, To Stuff

Take some fine tomatoes and scoop the inside out, which should be set aside until required. Chop or mince fine some beef, mutton, or other fresh under-done meat, mix with a little pepper, salt, and a little sweet herbs; or make a forcemeat, and mix with the scoopings of the tomatoes; form into a good consistence, and stuff the inside of the vegetable with the mixture. Set the prepared vegetables in a dish with a little lard in a slow oven, and bake until tender; then serve with the liquor that exudes during the process; but if not brown enough, color by means of a salamander held over the top of each.

A good rich beef gravy poured over all, improves the flavor very much. This is the best way to dress these vegetables, and serves also to make cold meat more palatable, in addition to forming a pretty and economical side dish.

1091. - Gumbo

Two quarts fresh ochras, the same of ripe tomatoes scalded and peeled; put them in a pan to melt with butter, pepper and salt; strain through the colander, and dish the jelly, to eat with toast.

1092. - Hopping John (A Carolina Dish.)

This is made by boiling a kind of small bean, called cowpeas at the South, with an equal quantity of rice, and sending them mixed and hot to the table.

1093. - Split-Peas Pudding

Take any quantity, say one pint, of yellow split peas; allow them to remain in water the whole night before you wish to use them; after which take them out and put them into a cloth so loose as to allow the peas to swell; boil them for four hours, or until they are quite tender, then rub them through a colander, so as to render them perfectly smooth; add to the pulp a lump of butter and some salt. After being well mixed put the peas again into a cloth, tie tightly, and boil for about half an hour. Pour over it melted butter.

A richer pudding may be made if two well-beaten eggs are added along with the butter. It is served with boiled pork.

1094. - Stewed Beans

Boil them in water in which a lump of butter has been placed, preserve them as white as you can, chop a few sweet herbs with some parsley very fine, stew them in a pint of the water in which the leaves have been boiled, to which a quarter of a pint of cream has been added; stew until quite tender, then add the beans, stew five minutes, thicken with butter and flour.

1095. - Beans, Puree Of, White

Chop some onions and fry them lightly in a little butter and flour, and moisten with a teaspoonful of broth; let the onions be done; boil the beans in this for half an hour, season them well, use brown pepper, and strain them through a tammy; reduce the puree over a brisk fire, take off the white scum, and before you serve refine it with a bit of fresh butter and two spoonfuls of thick cream, garnish it with fried crust of bread; this may be made brown by frying the onions brown.