Miss Corson's practical American cookery and household management

Choose perfectly ripe, sound tomatoes ; three bushels will fill about four dozen glass jars ; those with the porcelainlined tops, with rubber bands for excluding the air, are the best for family use, and the capacity of the jars should be about a quart ; the tomatoes should first be put in boiling water for about two minutes, or long enough to remove the skins, and then skimmed out of the hot water and drained ; as fast as the tomatoes are peeled, they should be cut in halves, and laid in a hair sieve to drain, and when the sieve is full they should be slightly pressed to force out the juice, and then transferred to an earthen bowl ; when all the tomatoes are peeled and drained, put them over the fire in a porcelain-lined kettle, or a new tin boiler, and stir them until they boil thoroughly; then commence to put them into the glass jars as follows, but keep them boiling until the cans are all filled : have the jars close by the stove, on a table covered with a wet cloth ; have a pan by the side of the boiler, with a little hot water in it ; have on the table another pan containing hot water ; first roll a jar in the pan of hot water on the table, then set it in the pan of hot water on the stove, and fill it to overflowing with the boiling tomatoes ; at once put on the rubber, and screw down the cover ; then place the jar on the table, and fill and cover another until all are closed, taking care to keep the tomatoes boiling all the time, until all the jars are filled. When the jars are cold, the covers should again be screwed tight. The tomatoes will keep best in a cool, dark place ; and it is well to wrap each jar in paper to exclude the light. Tomatoes may be canned in the jars by following the directions given for so canning fruit. PARSNEPS WITH CREAM. Scrape three large parsneps, slice them half an inch thick and two inches long, and boil them in salted boiling water until they are tender ; then drain off the water, add to the parsneps two tablespoonfuls of butter and half a cupful of cream, season them palatably with white pepper and salt, let them boil once, and then serve them. • SALT PORK AND PARSNEPS. Salt pork and parsneps are stewed together for half an hour ; the water then drained off, and the pork' and parsneps sliced and browned together, with a palatable seasoning of salt and pepper. This is an old New-England dish. BROILED PARSNEPS. Boil the parsneps as directed in the preceding recipe, drain them, dry them on a clean towel, split them in slices half an inch thick, dip them in melted butter seasoned with salt and pepper, and put them between the bars of a double wire gridiron ; broil them brown over a hot fire, and serve them hot. BERMUDA ONIONS BOILED. Carefully peel the onions without breaking them apart, and boil them, only until tender, in salted boiling water; drain them as soon as they are done, pour over them sufficient hot drawn butter or Dutch sauce to nearly cover them, and serve them at once. Bermuda onions are good fried or scalloped.' BOILED ONIONS.