Tomato — Its Cultivation and Uses. 469 
some of which have been tested on our table, and pronounced 
good. 
Stewed Tomatoes — Peal, slice and stew them slowly. When 
done season them — thicken a little with bits of bread or crackers, 
and put in a small lump of butter, and eat them as you would 
apple-sauce. When thus prepared, with good roast beef, green 
corn and lima beans, you'll find them first rate. 
To7natoes with Betf-steuk. — Cut them in two, lay the flesh side 
upon the gridiron, over pretty hot coals, for a few minutes, turn 
them, season them well with pepper and salt, and when done 
dress them with butter, or eat them with gravy, as suits you best. 
Tomato Omelet. — Slice and stew your tomatoes. Beat half a 
dozen fresh eggs, the yolk and white separate; when well beaten, 
mix with the tomato — put them in a pan and fry them, and you 
will have a fine omelet. 
Tomato Tart. — Roll out your dough very thin, and place it on 
a plate in which you intend baking your tart, and slice your to- 
matoes very thin; spread them over the dough very thinly, take 
two table-spoons full of brown sugar, and one of ground cinnamon 
bark, spread the two over the tomatoes, bake it well, and you 
have a delightful tart. 
Pickled Tomatoes. — Place your tomatoes in layers in a pickling 
jar, with garlic or shred onions, mustard seed, horse-radish, red 
pepper, spices, &c., as wanted, until the jar is filled. A little salt 
must also be added, as the layers are put in. When the jar is 
filled, pour over the tomatoes good cold cider vinegar, till all are 
covered, then close up tight for use. 
Tomato Preserves — Prepare a syrip by clarifying sugar, melted 
over a slow fire with a little water, boiling it till the scum ap- 
pears. Take the tomatoes when quite green, peal them and put 
them in cold syrup, with one orange sliced to every two pounds 
of your fruit: take pound for pound of sugar; simmer them for 
two or three hours over a slow fire. When a superior article is 
wished, add fresh lemons sliced, and boil with the tomatoes a few 
peach leaves and powdered ginger in bags. Tomatoes even when 
ripe, make a fine preserve, treated as above; but unless great care 
is used in the process, they will fall to pieces. 
Tomato Figs. — Take six pounds of sugar to one peck, or six- 
teen pounds of the fruit. Scald, and remove the skin in the usual 
way. Cook them over a slow fire, their own juice being sufficient 
without the addition of water, until the sugar penetrates, and they 
are clarified. They are then to be taken out, spread in dishes, 
flattened and dried in the sun. A small quantity of the syrup 
should be occasionally sprinkled over them while drying; after 
which pack them down in boxes, treating each layer with pow- 
