To Fry Tomatoes
Slice them, season with pepper and salt, and fry in hot butter; if they
are green, dip them in flour after being seasoned.
Tomato Omelet.
Pour boiling water on the tomatoes, skin and cut them fine; to one quart
of this, put two chopped onions and a lump of butter the size of an egg;
let them boil half an hour, then mash them; put in grated bread, pepper,
salt, and the yelks of two eggs.
To Stew Tomatoes.
Wash and pour boiling water over them; peel off the skins, and cut them
up; season them with pepper and salt; put in a lump of butter, and boil
them in their own juice for half an hour; stir in enough crumbs of bread
to thicken them; let them cook slowly ten minutes longer; be careful
that the bread does not burn.
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