These are delicious steamed and mashed with butter.
25. TOMATOES.
These are generally grilled, fried or baked. To fry, cut in slices and flour. Use only just enough fat. Bake with or without fat. Medium-sized tomatoes take about 30 mins.
STUFFED.—Cut a slice off the top like a lid. Scoop out the pulp and mix to a stiff paste with bread-crumbs, a little finely-chopped onion, and a pinch of savoury herbs. Fill tomatoes with the mixture, put on the lids, and bake in a tin with a little water at the bottom.
26. TURNIP.
Steam and serve plain, or mash with butter.
27. VEGETABLE MARROW.
Steam without peeling if they are very young. Otherwise, peel.