Farm and home cook book and housekeeper's assistant

There are many different ways of stewing tomatoes. I do not like my stewed tomatoes mixed with a lot of mushy bread or cracker crumbs. Peel ripe tomatoes, or use the peeled canned tomatoes. Boil until tender, but no longer, and do not add any seasoning until just before serving, and then add pepper, salt and butter, and thicken with a very little flour mixed to a smooth paste with cold water. Boil up once, and lastly add a very little sugar — not enough to make it sweet, but just enough to kill the sour taste. Never boil tomatoes any longer than absolutely necessary, and serve at once. — [A. G., Mass. Creamed Tomatoes Let 1 qt canned or fresh tomatoes come to a boil, then add 1 heaping tablesp each flour and sugar, 1 teasp salt, and a pinch of soda, all mixed well with a little cold milk to a smooth paste. Let boil up once, then add 1 cup thick, sweet cream, and when heated through, serve at once. — [Mrs. A. B., Ore. 'OMATOES AND CARROTS ISl Escalloped Tomatoes Sprinkle the bottom of a buttered pudding dish with bread crumbs, then fill up with ripe, peeled and sliced tomatoes, seasoning each layer with butter, pepper, salt and some minced onions, if liked. Cover thickly with bread crumbs, dot liberally with butter, and bake. — [E. T., N. Y. Fried Tomatoes Either ripe or green tomatoes may be used. Peel, cut crosswise in half-inch slices, dip in beaten egg, sprinkle with salt, pepper, and a very little sugar, dip in flour and fry in hot butter. — [Mrs. E. A., N. H. Scrambled Tomatoes Peel V2 doz medium sized tomatoes, cut in small pieces, and put in a saucepan with butter size of an egg, salt, and a little pepper. Boil till soft, then stir in 4 beaten eggs, cook 2 or 3 minutes longer, and serve at once. — [R. M. P., Mass. Stuffed Tomatoes Cut slice from stem end of tomatoes, remove pulp, and mix up with some minced onion, bread crumbs, beaten egg, and pepper and salt, and fill into the tomato shells. Put a lump of butter on each tomato, and bake in a buttered pudding dish. Another way is to mix with the tomato pulp some hulled corn, or rice, or macaroni with grated cheese. — [R. M. P., Mass. Baked Tomatoes and Onions Peel and cut up 6 medium sized green tomatoes and 3 onions, add 1 qt water (or a little less), 1 tablesp each salt, sugar, and butter, 2 tablesp vinegar, and % teasp pepper. Boil until tender, then turn into a buttered pudding dish, cover with 1 pt bread crumbs, dot with bits of butter, and bake. — [Mrs. H. M. S., Pa. Carrots Peel and cut carrots in very small pieces and put over the fire with a little water, salt and butter. Cook until tender, and when most all the water has cooked off, thicken the remainder with a little flour rubbed to a smooth paste with cold milk, and add a very little sugar. Onions may be stewed with the carrots, but in this case omit the sugar, and add pepper. — » IE. K., Mass. Carrot Fritters Mash 2 boiled carrots, add 2 beaten eggs, 3 tablesp flour moistened with a little cream, and 1 teasp sugar. Drop by spoonsful in hot fat and fry brown, like doughnuts. Serve hot and just before serving squeeze a little lemon or orange juice over each fritter, and dust with powdered sugar. — [S. E. W., O. Carrots and Peas