Stewed Tomatoes

Scald them in order to remove the skins. Cat them up and put them into a saucepan, with a little salt, a bit of butter, and some fine crumbs of bread or pounded cracker. Let them stew gently an hour; if you like them sweet, add sugar ten minutes before serving.

Baked Tomatoes

Butter a dish, and when you have skinned the tomatoes lay them in it, whole. Sprinkle salt and sugar over them, and then fine crumbs of bread or pounded cracker. Bake them forty minutes in a dish in which they may be put upon the table.

When they are half baked, dip the syrup over the top, so as to moisten the crumbs, and put over them a few bits of butter.

Broiled Tomatoes

Cut them in two, and lay them skin side down upon the gridiron. They will not break, and will require six or seven minutes to cook through. When laid in the dish, add salt and butter, and also pepper if you prefer. May be cooked in a spider with a little butter.

Like Cucumbers

Take fair fruit. The small kind, called love-apples, are the best for this use. Take off the skins, slice them, sprinkle salt over them, add vinegar (rather less than for cucumbers), and put on pepper.

Preserved

Having skinned them, weigh equal quantities of fruit and sugar. Let the tomatoes lie upon a hair sieve a little while, in order that some of the juice may drain out. Then lay them carefully, so as not to spoil the shape, into a stone jar, in alternate layers with the sugar. Allow one lemon for every four pounds of fruit, and lay slices of lemon between each layer of fruit. Cover the jar close, and set it in a kettle of cold water, where it will boil moderately, but constantly, many hours - all day if possible. See that the water comes up high enough around the jar, and also that none of it boils into the top. When it is boiled enough, let the jar stand until the water has in a measure cooled, as it may be broken by being taken at once out of boiling water.

Tomato Soup

Take two quarts of rich beef-soup; remove the fat, and add an onion. Cut small, tomatoes enough to make three pints; stew them until they can easily be strained through a sieve or colander, and add to the soup. Put in salt and a little pepper, and, before serving, add a tablespoonful of sugar.