OMATOS.

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.

* * * * *

CAULIFLOWER.

Choose those that are close and white, and of a middle size--trim off
the outside leaves, cut off the stalk flat at the bottom, let them lie
in salt and water an hour before you boil them. Put them in boiling
water, with a handful of salt in it--skim it well, and let it boil
slowly till done, which a small one will be in fifteen minutes, a large
one in twenty--and take it up the moment it is enough: a few minutes
longer boiling will spoil it.

* * * * *

RED BEET ROOTS.

Are not so much used as they deserve to be; they are dressed in the same
way as parsnips, only neither scraped nor cut till after they are
boiled; they will take from an hour and a half to three hours in
boiling, according to their size; to be sent to the table with salt
fish, boiled beef, &c. When young, small and juicy, it is a very good
variety, an excellent garnish, and easily converted into a very cheap
and pleasant pickle.

* * * * *

PARSNIPS.

Are to be cooked just in the same manner as carrots; they require more
or less time, according to their size; therefore match them in size, and
you must try them by thrusting a fork into them as they are in the
water; when this goes easily through, they are done enough: boil them
from an hour to two hours, according to their size and freshness.
Parsnips are sometimes sent up mashed in the same way as turnips.

* * * * *

CARROTS.

Let them be well washed and scraped--an hour is enough for young spring
carrots; grown carrots will take from an hour and a half to two hours
and a half. The best way to try if they are done enough, is to pierce
them with a fork.

* * * * *

TURNIPS.

Peel off half an inch of the stringy outside--full grown turnips will
take about an hour and a half gentle boiling; try them wi