TOMATOES STUFFED
Take five large tomatoes, slice off that part which joins the stalk, cut out a little of their pulp, take out the seeds, and strain them; chop up the pulp with a handful of parsley, a slice of fat bacon, a slice of ham, and a cup of bread crumbs; fry all these, and season with butter, pepper, salt, thyme, and the yolks of two eggs; take it off the fire as soon as the eggs are beaten in, and stuff the tomatoes. Bake them for half an hour, pour some brown sauce or gravy over them and serve.
TOMATOES TO BROIL
Take ripe, red tomatoes, place them on the gridiron, broil, and turn until done through; then serve them whole, so that they can be seasoned at the table.
STEWED TOMATOES, WITH OR WITHOUT SUGAR
Pour boiling water over six or eight large, ripe tomatoes, let them remain in it a few minutes to scald the skins, then take them out and skin them. Chop them up and put them to stew with a little salt, pepper, and a small piece of butter; then add a spoonful of rolled cracker or toasted bread, and a tablespoonful of sugar, if liked; if not, omit the sugar, and let them stew gently, for half an hour longer.
TO COOK SPINACH
Wash in two or three waters, as the grit adheres very closely to spinach; when well washed, boil it one half hour in clear water; add a little soda, if it does not look a nice green. When soft, drain it well and chop very fine—it cannot be too fine; add butter, salt if needed, and pepper to taste; garnish with hard-boiled eggs cut in fancy shapes; or, in early spring, it is nice to poach two or three eggs, and lay on the freshly cooked spinach.
ASPARAGUS ON TOAST
The fresher this vegetable is the better; and in picking and washing it, all stalks not crisp and tender should be thrown aside. Cut off nearly all the horny white parts, tie the rest in neat bunches, and boil in salted water for twenty minutes or half an hour; then take it out, let it drain a minute and lay on buttered toast, the heads all one way; cover with rich drawn butter sauce.