52 



shaped, and Cherry for pickling. They aro cooked in 

 var ions ways. We oiler the following: 



*'2a cook. — If ihe tomatoes are not quite ripe,di[ pina them mto 

 hot wrrt«er will loosen their sluns so that they may bti easily peeled. 

 Put ihem in a stew pan, together with a table-spoonful of water, 

 in case they are not very juicy. Add a little butter und salt, and 

 t?te\v the whole for half an hour." 



Another ivay. — Take nicely pealed tomatoes tind put 

 a layer of them into a deep dish. Over these spread 

 d layer of powdered crackers or dried bread. Piirsu e 

 this cburse putting in a layer of tomatoes then a lay- 

 er of bread until the dish is full. The upper layer 

 should be of bread. Each layer should be seasoned 

 with butter, salt, pepper, nutmeg and sugar. Bake 

 slowdy for two horns. Nothing adds more to their 

 valtie than thorough, cooking. 



" Tomato marmalade. — Gather full-grown tomatoes when quite 

 green. JStew them until soft, when they are to he rubbed through 

 a seive- again put over the fire, and seasoned higlily with pepper, 

 salt, and powdered cloves. Let the pulp stew until it becomes 

 very thick. ' It will then keep well, and be excellent for season- 

 ing gravies. 



Tomato catsup. — To one quart of ripe tomatoes, put two table- 

 spoonfuls of salt, two tablespoonfuls of black pepper, two table- 

 spoonfuls of good mustard, a half-tablespoonful of all-spice, and 

 three red peppers ground fine. Simmer the whole together with 

 a pint of vinegar, in a tin vessel, slowly for three hours. Strain 

 throuiih a seive. Bottle and cork titrht. The later in the season 

 it is made, the better it will keep. 



To preserve for winter use. — Put perfectly ripe fruit in a stone 

 pot, or a glazed earthen jar, and cover them with salt and water 

 strong enough to bear an egg. Before being cooked, they ought 

 to be soaked in fresh water for several hours. 



Another receipt.. — Scald the ripe fruit, which should be of small 

 size, and, after the skins are removed, squeeze them slightly. — 



Spread them on earthen dishes, which are to be placed in a 

 brick oven after the bread has been taken out, and let them remain 

 there until the next morning. Then put them in bags, and keep 

 them in a dry place. The tomatoes are in the best condition for 

 preserving, in the months of July and August. Before bein^ 

 cooked, soak them in fresh water for a few hours." — Gardener^ s 

 Text-Book. 



T URN IP. Brcmica rapa. — This is a very valuable veg- 

 etable. It is raised on light soil, but yet it should be 



