Boil, prepare, and serve sprouts the same as spinach.

Tomatoes are, like sorrel and rhubarb, very healthful.

To Blanch

After they are washed, throw boiling water over them, and then take off and remove the skin.

Stewed, To Serve With Meat Or Fish

When blanched as above, put the tomatoes in a stewpan with butter, salt, and pepper, set on the fire and simmer for about forty-five minutes; serve warm all around the fish or piece of meat. Tomatoes may be eaten raw, with or without salt; in no matter what way they are partaken of, they are not yet known to have indisposed anybody. Although great quantities are consumed in this and other countries, still many more ought to be used; they are so easily pre-served, that every family ought to have a large provision of them for the winter and spring consumption.

Stuffed

Soak in cold water one-fourth of a ten-cent loaf of bread, etc.; when perfectly soaked, squeeze it with the hands. Take six tomatoes, as much of an even size as possible, cut the top off; that is, the side opposite the 6tem, and with a small spoon take out the inside and put it in a bowl, and then turn into a colander to let the liquid part run off. Put about an ounce of butter in a saucepan, and when melted add a small onion chopped; stir, and when nearly fried add also the part of the tomatoes in the colander also chopped; stir half a minute; put in the soaked bread, stir and mix; then salt, pepper, 15* and grated nutmeg; give one boil more, and take from the fire. Fill the tomatoes with this mixture, dust with bread-crumbs, put a piece of butter the size of a hazel-nut on each, and bate. Just before serving, wet with a little tomato-sauce, broth, or gravy.