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Classic
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page 298
with a knife (in the latter case wipe the knife as often as used or it will
blacken the tomatoes). Serve at once in a deep dish lined with toast. When iron
is used, tomatoes must cook rapidly and have constant attention. If prepared in
tin or porcelain they do not require the same care.--Mrs. Judge Cole.
TOMATO TOAST.
Run a quart of stewed ripe tomatoes through a colander, place in a porcelain
stew-pan, season with butter, pepper and salt and sugar to taste; cut slices of
bread thin, brown on both sides, butter and lay on a platter, and just as the
bell rings for tea add a pint of good sweet cream to the stewed tomatoes, and
pour them over toast.--Mrs. S. Watson.
TURNIPS.
Wash, peel, cut in slices, and place in kettle, and keep well covered with
water; boil from half to three-quarters of an hour or until you can easily
pierce them with a fork; drain well, season with salt, pepper and butter and
mash fine. Do not boil too long, as they are much sweeter when cooked quickly.
Turnips may be cut up and baked.
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