Season a can of tomatoes with salt, pepper, sugar, and a little chopped onion. Stew for twenty-five minutes and stir in a large tablespoonful of butter. Simmer ten minutes, and serve.
Potatoes in Cases.
Roast large potatoes. Cut off a piece from the top of each, and lay it aside. Empty the insides carefully by the help of a small spoon—not tearing the skins. To this potato, when mashed, add butter, grated cheese, pepper and salt, as suits your taste. Bind the mixture with a beaten egg; heat in a saucepan, stirring to prevent scorching; refill the cases, fit on the top of each, and set in a hot oven three minutes before sending to table in a warm napkin.
Snowballs.
- ¼ lb. raw rice.
- 1 quart fresh milk.
- 5 tablespoonfuls of sugar.
- A little nutmeg.
Wash the rice in several waters, and boil in the milk (always in a farina-kettle), adding a little salt and five tablespoonfuls of sugar, with a pinch of nutmeg. Stew gently until the rice is soft and has soaked up the milk. Fill small cups with the rice, pressing it down firmly, and let it get cold. At dinner-time, turn it out upon a large flat dish, or pile within a glass bowl. Eat with sweetened cream.
Sweet Cream.
- 2 cups of cream.
- 3 tablespoonfuls of powdered sugar.
- 2 teaspoonfuls of rose-water.
Stir the sugar into the cream until it is dissolved; then the rose-water.
