ver the
tomatoes and let them stand two days as before, pour off, boil and skim
a second time and a third time. After the third time they are fit to dry
if the weather is good, if not let them stand in syrup until drying
weather. Place on earthen dishes and dry in the sun which will take
about a week, after which pack them in wooden boxes with fine white
paper between the layers; so prepared they will keep for years.

FRIED TOMATOES.

Do not pare the tomatoes, cut in slices, roll in flour and fry in butter
until both sides are brown, season with salt, pepper and a little sugar
sprinkled over while cooking; or after the tomatoes are browned, stir
into the gravy in the spider, one cupful of cream thickened with flour.
Let it boil up, and turn it over the tomatoes.

MACARONI WITH TOMATOES.

Remove from each tomato the pips and watery substance it contains; put
the tomatoes in a saucepan with a small piece of butter, pepper, salt,
thyme and a bay leaf, and a few tablespoonfuls of gravy or stock, keep
stirring until they are reduced to a pulp, then strain through a sieve,
and pour over macaroni already boiled soft and cover with grated cheese;
bake until a light brown.

TOMATO MANGOES. (See Mangoes.)

TOMATO MUSTARD.

To one peck of ripe tomatoes add a teaspoonful of salt; let it stew a
half hour, and strain through a sieve. Add two dessertspoonfuls of
onions chopped fine, a dessertspoonful of whole pepper, one of allspice,
one of cloves, and half a spoonful of cayenne pepper. Let it simmer down
one-third, adding a teaspoonful of curry, and a teacupful of mustard.
Then simmer half an hour longer.

FROZEN TOMATO SALAD.

Peel and chop fine a half dozen solid tomatoes, season with a
teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of lemon
juice. Freeze the pulp solid in an ice cream freezer, when frozen mold
it into fancy shapes and serve on lettuce with a tablespoonful of
mayonnaise over each mold.

TOMATO SOUP.

Boil a quart of tomatoes in a pint of water for twenty minutes and
strain; put in a small teaspoonful of soda, and a quart of milk as it
foams. Add a tablespoonful of butter and two tablespoonfuls of
cornstarch rubbed together, plenty of salt and a sprinkling of pepper.
Put a tablespoonful of whipped cream in each soup plate.

STUFFED TOMATOES.

Cut off a transverse slice from the stem end of the tomato; scrape out
the inside pulp and stuff it with mashed potatoes, bread