Heat a can of tomatoes, thicken with flour and water, and let boil 10 minutes. Add some butter and flavor with onion, and small amount of sugar if desired.
STEWED TOMATOES. No. 3.
Prepare as number two, thicken with bread or cracker crumbs, instead of flour.
STEWED TOMATOES. No. 4.
Heat a can of tomatoes. Then heat some butter and oil in a flat saucepan, thicken with mixed flour, flavor with onion, add gradually, and let boil a few minutes.
The tomato stimulates peristalsis and is a wonderful tonic. It contains a vegetable calomel and serves as a purifier for the liver in bilious conditions.
SWEET POTATOES.
Boil the potatoes in the jackets, let cool, peel, slice, and fry in one-half butter and one-half oil. Serve with cranberry sauce. Sweet potatoes may be peeled and sliced in the raw state, and fried in half oil and half butter. Serve as above. They are very suitable for breakfast.
CREAMED POTATOES.
Select small potatoes and boil in the skins. Add some salt. When done, peel and cut into thin slices. Bring some milk to a boil, and thicken with corn starch dissolved in water, or prepare a butter sauce with butter, flour and milk. Add the potatoes and some finely chopped parsley.