Boiled Onions

Skin them thoroughly. Put them to boil; when they have boiled a few minutes, pour off the water and add clean cold water, and then set them to boil again. Pour this away, and add more cold water, when they may boil till done. This will make them white and clear, and very mild in flavor. After they are done, pour off all the water, and dress with a little cream, salt, and pepper to taste.

Escolloped Onions

Boil till tender six large onions; afterward separate them with a large spoon; then place a layer of onions and a layer of grated bread crumbs alternately in a pudding dish; season with pepper and salt to taste; moisten with milk; put into the oven to brown.

Baked Onions

Wash, but do not peel the onions; boil one hour in boiling water slightly salt, changing the water twice in the time; when tender, drain on a cloth, and roll each in buttered tissue paper, twisted at the top, and bake an hour in a slow oven. Peel and brown them; serve with melted butter.

Succotash

Use double the quantity of corn that you do beans. Cook the beans for three or four hours. Put in the corn one hour before dinner. Have just water enough to cook them in. Care must be taken not to let it stick. Season with salt, pepper and lump of butter.

Boil lima beans and sweet corn in separate pots; when done, cut the corn from the cob, allowing twice as much corn as beans; put them together and let them boil. Just before serving, add a little butter, pepper and salt.

How to Cook Tomatoes

Tomatoes A La Creme

Pare and slice ripe tomatoes - one quart of fresh ones or a pound can; stew until perfectly smooth, season with salt and pepper, and add a piece of butter the size of an egg; just before taking from the fire, stir in one cup of cream, with a tablespoonful of flour stirred smooth in a part of it; do not let it boil after the flour is put in. Have ready in a dish pieces of toast; pour the tomatoes over this and serve.

Browned Tomatoes

Take large round tomatoes and halve them, place them the skin side down in a frying-pan in which a very small quantity of butter and lard have been previously melted, sprinkle them with salt and pepper, and dredge well with flour. Place the pan on a hot part of the fire, and let them brown thoroughly; then stir, and let them brown again, and so on until they are quite done; They lose their acidity, and their flavor is superior to stewed tomatoes.

To Broil Tomatoes

Take large round tomatoes, wash and wipe, and put them in a gridiron over lively coals, the stem side down. When brown, turn them and let them cook till quite hot through. Place them on a hot dish, and send quickly to the table, when each one may season for himself with pepper, salt, and butter.

Baked Tomatoes

Fill a deep pan (as many as will cover the bottom) with ripe tomatoes; round out a hole in the center of each; fill up with bread-crumbs, butter, pepper, and salt; put a teacup of water in the pan. Bake till brown; send to the table hot.

Scalloped Tomatoes

Butter an earthen dish, then put in a layer of fresh tomatoes, sliced and peeled, and a few rinds of onion (one large onion for the whole dish), then cover with a layer of bread-crumbs, with a little butter, salt and pepper. Repeat this process until the dish is full. Bake for an hour in a pretty hot oven.

Baked Tomatoes

Cut in slices good fresh tomatoes (not too ripe); put a layer of them in a dish suitable for baking; then a layer of breadcrumbs over them, salt, pepper, and plenty of butter, another layer of tomatoes, and so on until the dish is full. Bake one hour.