THE GROWING OF VARIOUS VEGETABLES 



cooks place a number of tomatoes in a pan, pour 

 hot water over them, and proceed to peel them out 

 of the water, leaving the .unpeeled ones soaking 

 and warming until the last was reached. Tomatoes 

 served raw should be brought to the table as firm 

 and cold as possible. They should never be dressed 

 before serving, but the various condiments passed 

 that each person may season them to please their 

 fancy. 



STEWED TOMATOES 



Peel and remove the seeds from fresh, ripe toma- 

 toes (as many as required), cut into small pieces, 

 and season with salt, pepper, and a piece of butter ; 

 stew until done, and, before taking from the fire, 

 add bread crumbs sufficient to thicken slightly, add 

 a dash of cayenne, and let boil up once. Serve hot. 



STEWED TOMATOES WITH ONIONS 



Peel and slice three or four onions and place in 

 the frying pan with a little butter or good drip- 

 ping; cover and cook until tender; have ready some 

 peeled and sliced tomatoes, add to the onions, and 

 cook until done; season with butter, pepper, and 

 salt. 



[137] 



