SEA-KALE.
Is tied up in bundles, and dressed in the same way as asparagus.
TO SCOLLOP TOMATOS.
Peel off the skin from large, full, ripe tomatos--put a layer in the bottom of a deep dish, cover it well with bread grated fine; sprinkle on pepper and salt, and lay some bits of butter over them--put another layer of each, till the dish is full--let the top be covered with crumbs and butter--bake it a nice brown.
TO STEW TOMATOS.
Take off the skin, and put them in a pan with salt, pepper, and a large piece of butter--stew them till sufficiently dry.