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Classic
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page 47
baked in a dutch-oven; they should have a quick heat; large potatoes will take
an hour to bake. It has been found a good way to boil them, till nearly done;
then peel and bake them--they are drier and nicer.
To Fry Potatoes.
Cold potatoes are very good fried for breakfast with scraps of bacon; if they
have been mashed, make them out in cakes with a little flour, and fry them
brown, or slice them.
Tomatoes.
If you wish to bake tomatoes in the oven with bread, pour boiling water on, and
skin them; cut them in small pieces; season with salt and pepper, and put them
in a pan with crumbs of bread and butter; cover the pan with a plate, and bake
three-quarters of an hour; when done, mash them and take them out on a dish.
To Fry Tomatoes.
Slice them, season with pepper and salt, and fry in hot butter; if they are
green, dip them in flour after being seasoned.
Tomato Omelet.
Pour boiling water on the tomatoes, skin and cut them fine; to one quart of
this, put two chopped onions and a lump of butter the size of an egg; let them
boil half an hour, then mash them; put in grated bread, pepper, salt, and the
yelks of two eggs.
To Stew Tomatoes.
Wash and pour boiling water over them; peel off the skins, and cut them up;
season them with pepper and
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