2 quarts of ripe tomatoes; 1 onion, chopped; 1 tablespoonful of chopped parsley; 2 teaspoonfuls sugar; pepper and salt to taste; 1 tablespoonful of butter rolled in flour.
Pare the tomatoes, and slice thin. Stew with the onion half an hour; then pulp through a colander; return to the saucepan with the seasoning, and when again hot, stir in the parsley and floured butter. Boil gently three minutes.
Squash au Gratin.
Boil and mash, as usual, pressing out the water. Beat up with a good bit of butter, season with pepper and salt; finally whip in two or three tablespoonfuls of milk and a raw egg. Pour into a buttered pudding dish; strew thickly with fine crumbs and bake in a quick oven to a light brown.
Stripped Potatoes.
Peel and cut potatoes lengthwise into strips. Lay in ice-water half an hour. Dry between two clean towels, and fry to a pale brown in hot, salted lard. Shake in a heated colander to clear them of the fat, and turn into a dish lined with a napkin.
Whole Peach Pie.
Pare ripe peaches without removing the stones. Have your pie-dishes ready lined with a good paste, fill with the peaches; strew these with sugar, and cover with crust. Bake in a steady oven. Sift sugar over it, and eat fresh, with cream poured upon each slice.
