Stewed Tomatoes.
Peel and chop tomatoes till you have a quart. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs. One tablespoonful salt; one teaspoonful black pepper.
Stew till free from lumps and perfectly done. Pour in a deep dish, sift powdered crackers over it, and serve.—Mrs. S. T.
Stewed Tomatoes.
Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of buttered light bread, cut up very fine. Add a lump of butter, and stew in a saucepan.—Mrs. V. P. M.
Tomato Omelette.
Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes and turn the mixture into a hot pan, greased with butter, stir rapidly till it begins to thicken. Let it brown a few minutes on the bottom, then fold it half over and serve hot. This dish may be made of canned tomatoes, when fresh cannot be obtained.—Mrs. I. G.
Fried Tomatoes.
Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be removed. Sprinkle with salt and pepper, take the tomatoes out, thicken the gravy with a teacup cream in which a teaspoonful flour has been stirred. Put the tomatoes in a dish and pour the gravy over them. Serve hot.—Mrs. C. L. T.
Ropa Viga.