W IN D FA LLS. 



121 



they are separately lifted with a ball of earth and 

 planted in a prepared bed under glass. If the latter is 

 not convenient, and the season is sufficiently advanced, 

 the young plants may be covered with straw mats sup- 

 ported on frames. The mats should be removed on all 

 bright warm days to give air and light. In transplant- 

 ing, care must be taken not to bury the plants deep 

 enough to cover any of the larger leaves. All further 

 treatment consists mainly in giving sufficient air and 

 water. Forcing potatoes in the open air is also an 

 easy matter. Many people do not have frames or 

 sashes for hot beds, but all can easily obtain a pile of 



OoNSHiu Mandarin. — Nearly Natural Size. (See p. 119 



fresh stable manure. When this has been provided, 

 choose a warm part of it and make a hole deep enough 

 to reach a relatively warm spot. The size of the hole 

 must be in proportion to the number of boxes used in 

 forcing. These bo.xes are prepared in the same manner 

 as above described ; but if good rotted manure is want- 

 ing, a light, rich soil may be used instead. When the 

 boxes have been placed in position, they will require 

 rather careful watering. Before the tubers have 

 sprouted there is little danger, but when the young 

 shoots appear they must be carefully protected from 



frost, etc. A good way to do this is to make a trellis 

 and upon it to lay straw mats or some similar material. 

 Whenever the weather permits, the covering should be 

 removed to give air and direct sunlight. A warm and 

 sheltered part of the garden should be selected when 

 transplanting. — Adapted from Boinienii, in Kei'iie J/orti- 

 ro/e. 



Old Virginia Cream Tomatoes. — The tomato has 

 not been culti\ ated and tamed long enough to entirely 

 banish a certain wild and rank flavor, which clings to 

 the fruit in a greater or less degree according to soil 

 and climate. That peculiarity is removed or modified 

 by broiling, baking, or frying at high 

 temperature, so as no longer to affect 

 the most delicate taste. To most 

 persons, however, the wild, raw fla- 

 vor is "gamy" and agreeable, and' 

 when preserved in cooking, consti- 

 tute a much valued quality. " Old 

 Virginia cream tomatoes " are the 

 best, perhaps, of this kind. They 

 are prepared as follows : Select 

 firm, smooth, and rather small to- 

 matoes, fresh from the vine. Dip 

 them one by one in water kept boil- 

 ing, and remove the skins without 

 breaking the fruit ; as in all cases, 

 cutting out the hard core at the 

 stem end. Place them close to- 

 gether, with the cut sides up, in a 

 skillet or pan, in which has been 

 spread about half an ounce of but- 

 ter. Set this on the stove, and keep 

 at a heat just below the "frying 

 point." A higher degree of heat 

 will scorch the butter, cause the to- 

 matoes to stick to the iron, the juices 

 to escape, and the entire dish to be 

 spoiled. Into the cut places at the 

 stem end of each tomato press a 

 teaspoonful of fine dry bread 

 crumbs, containing a little salt, 

 pepper, and butter. Then over all 

 sprinkle salt and pepper. Continue 

 to cook slowly until the tomatoes 

 show signs of breaking, which will 

 occur in ten or fifteen minutes. 

 Then pour in (for a dozen small 

 tomatoes) half a pint of rich, fresh 

 cream {//li//: will not do), and begin immediately to 

 remove the tomatoes, carefully, with a tablespoon, to 

 the vegetable dish in which you intend to serve this 

 delectable preparation. 



By the time they are all thus taken up from the pan 

 the cream will have simmered a little, becoming slightly 

 thickened and changed in color. Pour this over the 

 contents of the dish. Half a teaspoonful of finely 

 chopped parsley is sometimes added to the gravy, giving 

 it a refreshing flavor. 



The bright-red tomatoes, half submerged in rich 



