Select fine ripe tomatoes. Pour boiling water over them so as to remove the skins readily. Put them in a pan of melted butter, with some pepper and salt. Shred cold meat or fowl over them. Fry sufficiently, and serve hot.—Mrs. A. D.
Tomato Toast.
Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream.—Mrs. Dr. G.
To dress Raw Tomatoes.
Slice a plateful large fresh tomatoes. Pour over them a dressing made of the yolk of one egg and olive oil, creamed smoothly together; salt and pepper to the taste; one teaspoonful prepared mustard, a little vinegar. If you like, you may add sugar.—Mrs. R. L. O.
To dress Raw Tomatoes.
Peel and cut in thick slices six large ripe tomatoes which have been kept on ice. Put a layer into a salad bowl, sprinkle with salt, pepper, and powdered sugar. Put in another layer, and so on, till all the tomatoes are disposed of. Pour over the top a teacup of weak vinegar. Cover the top with ice, and set in the refrigerator ten minutes before serving.—Mrs. S. T.
Lima Beans.
Shell and throw into cold water. Put in boiling water an hour before dinner; add some salt; when tender, drain off the water and add a tablespoonful fresh butter. Beans are seldom cooked enough.—Mrs. S. T.
Lima Beans.