236 TOMATO. 



PRESERVED STRAWBERRIES. 



Take the largest and best garden strawberries that are not 

 over-ripe ; weigh against each pound of fruit a pound of the 

 best loaf-sugar; set it aside for the sirup. Sprinkle the fruit 

 with a little powdered white sugar ; make the sirup with the 

 weighed sugar ; set it one side to cool. Put the strawberries 

 over the fire in a bain-marie, with the sirup which they have 

 made of the powdered sugar ; let them be scalded and then 

 taken off and cooled. When cold, put them in the prepared 

 sirup ; let them simmer slowly till they look clear, take them 

 out gently into glasses. Boil and skim the sirup, and when 

 cold put it over the fruit. The sooner strawberries are pre- 

 served after being gathered, the better. (See Cordials.) 



SWEETBREADS. Veal sweetbreads should be cooked 

 while they are fresh ; they spoil easily, and then are entirely 

 lost. Trim them, taking out the gristle, and keep them in 

 cold water till they are to be cooked. When to be cooked, 

 split them open, and put them in boiling water; boil them 

 ten minutes, and then take them off and put them in a pan 

 of cold water. This treatment renders them white and firm. 

 They are now ready to be fricasseed, in the same manner as 

 chickens cut up are, or to be fried in butter, or minced for 

 omelets or croquettes. 



TOMATO, BAKED. Take tomatoes that are just ripe, 

 remove the skins by pouring hot water over them, but in 

 peeling keep them as whole as possible. Put into a baking- 

 dish grated bread and bits of butter, then a layer of tomatoes 

 seasoned with salt, pepper, and a little powdered sugar, a 

 bit of butter in the centre of each tomato ; cover with bread- 

 crumbs as before, then another layer of tomatoes seasoned and 

 finished with grated bread. Tomatoes take a good deal of 

 butter if cooked, and require several hours of slow simmering. 

 This is a very nice receipt. 



