Boiled Turnips.
Peel and cut into slices. If they are to be served in slices, boil with a small piece of pork. Boil the pork three hours, and put in the turnips; if they are the white turnip, they will cook in forty-five minutes; but if the yellow, they will require two hours. Serve in slices without any seasoning except what they get by being boiled with the pork.
Stewed Tomatoes.
Pour boiling water over half a peck of ripe tomatoes. Let them stand in it five minutes, and then peel off the skins; cut them into slices, and put in a stew-pan with a little salt, pepper, and a spoonful of sugar. Simmer two hours, stirring often to prevent burning. Two minutes before dishing stir in one tablespoonful of butter. Canned tomatoes are cooked in the same manner, but do not require more than half an hour to stew.
Sliced Tomatoes.
Pour boiling water over them, and then peel and slice thin; lay them on small platters, and serve. Let each person season to his own taste.
Baked Tomatoes.
Scald and peel as directed; have ready a dish, into which lay a layer of tomatoes (whole), then sprinkle with salt, pepper, and cracker crumbs; then another layer of tomatoes, and sprinkle again with salt and pepper. Cut a spoonful of butter into small pieces and lay on the tomatoes, and then cover with cracker crumbs. Bake thirty minutes.