THE GROWING OF VARIOUS VEGETABLES 



ipful of sweet cream, one third of a cupful of but- 

 , pepper, and salt; let simmer for a short time; 

 have ready in another stew-pan one pint of stewed 

 tomatoes; add the macaroni and serve hot in a cov- 

 ered dish. 



TOMATO SOUP 



Place over the fire a quart of peeled tomatoes, 

 add a pinch of soda, and stew them soft. Strain to 

 remove the seeds. Set it over the fire again and add 

 a quart of hot, boiled milk, or a pint of cream and 

 one of milk; season with salt and pepper, a piece 

 of butter the size of an egg, and three tablespoon- 

 fuls of rolled crackers, and serve hot. Canned to- 

 matoes may be used instead of fresh ones. 



FRIED GREEN TOMATOES 



These may be prepared in a number of ways: by 

 slicing and laying in salt and water until some of 

 the water is drawn from them and then dipping in 

 flour and frying in hot drippings until tender; by 

 covering with boiling water and set on the back 

 of the range, where they will keep hot, but not 

 boil, until yellow, then drained, dipped in flour, and 

 fried. They are also excellent fried with onions, 



f 139 ] 



