Stewed Tomatoes
6 large tomatoes. 1 teaspoonful of salt. 1 teaspoonful of sugar. 1 pinch soda. 3 shakes of pepper. Butter as large as an English walnut.
Peel and cut the tomatoes up small, saving the juice; put together in a saucepan with the seasoning, the soda mixed in a teaspoonful of water before it is put in. Simmer twenty minutes, stirring till it is smooth, and last put in half a cup of bread or cracker crumbs, or a cup of toast, cut into small bits. Serve in a hot, covered dish.
Asparagus
Untie the bunch, scrape the stalks clean, and put it in cold water for half an hour. Tie the bunch again, and cut enough off the white ends to make all the pieces the same length. Stand them in boiling water in a porcelain kettle, and cook gently for about twenty minutes. Lay on a platter on squares of buttered toast, and pour over the toast and the tips of the asparagus a cup of cream sauce. Or do not put it on toast, but pour melted butter over the tips after it is on the platter. To make it delicious, mix the juice of a lemon with the butter.
Sometimes put a little grated cheese on the ends last of all.
Onions
Peel off the outside skin and cook them in boiling, salted water till they are tender; drain them, put them in a baking-dish, and pour over them a tablespoonful of melted butter, three shakes of pepper, and a sprinkling of salt, and put in the oven and brown a very little. Or, cover them with a cup of white sauce instead of the melted butter, and sprinkle with salt and pepper, but do not put in the oven.
Corn
Strip off the husks and silk, and put in a kettle of boiling water and boil hard for fifteen minutes; do not salt the water, as salt makes corn tough. Put a napkin on a platter with one end hanging over the end; lay the corn on and fold the end of the napkin over to keep it warm.