Fried Potatoes.
Pare, wash and cut into slices or quarters. Soak in cold salted water, drain and dry between towels. Have sufficient fat in a kettle to more than cover the potatoes. When it is very hot drop the potatoes in, a few at a time, so as not to reduce the heat of the fat too quickly. When brown, which should be in about 4 or 5 minutes for quarters and about 2 minutes if sliced, drain and sprinkle with salt.
Tomatoes (Raw).
Scald and peel sometime before using, place on ice, and serve with salt, sugar and vinegar, or with a salad dressing.
Scalloped Tomatoes.
Scald and peel as many tomatoes as required. Butter a deep dish and sprinkle with fine bread or cracker crumbs, then a layer of sliced tomato, over this sprinkle a little salt, pepper and sugar; then add a layer of bread crumbs, another of tomatoes, sprinkle again with salt, pepper and sugar: put bread crumbs on the top, moisten with a little melted butter, and bake until brown.
Stewed Tomatoes.
Pour boiling water over the tomatoes, remove the skins and the hard green stem, cut into quarters or slices and stew in a granite kettle until the pulp is soft, add salt, pepper, butter and a little sugar if desired. If too thin the tomato may be thickened with crumbs or cornstarch wet in a little cold water.
Spinach.