204 VEGETABLES.
CREAMED PARSNIPS.
BOIL tender, scrape and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper and salt and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream or milk in which has been stirred a quarter of a spoonful of flour. Boil once and pour over
the parsnips.
STEWED TOMATOES.
POUR boiling water over a dozen sound ripe tomatoes; let them remain for a few moments ; then peel off the skins, slice them and put them over the flre in a well-lined tin or granite-ware saucepan. Stew them about twenty minutes, then add a tablespoonful of butter, salt and pepper to taste; let them stew fifteen minutes longer and serve hot. Some prefer to thicken tomatoes with a litle grated bread, adding a teaspoonful of sugar ; and others who like the flavor of onion chop up one and add while stewing; then again, some add as much green corn as there are tomatoes.
TO PEEL TOMATOES.
PUT the tomatoes into a frying basket and plunge them into hot water for three or four minutes. Drain and peel. Another way is to place them in a flat baking-tin and set them in a hot oven about five minutes ; this loosens the skins so that they readily slip off.
SCALLOPED TOMATOES.
BUTTER the sides and bottom of a pudding-dish. Put a layer of bread crumbs in the bottom ; on them put a layer of sliced tomatoes ; sprinkle with salt, pepper and some bits of butter, and a very little white sugar. Then repeat with another layer of crumbs, another of tomato and seasoning until full, having the top layer of slices of to- mato, with bits of butter on each. Bake covered until well cooked through; remove the cover and brown quickly.
STUFFED BAKED TOMATOES.
FROM the blossom end of a dozen tomatoes smooth, ripe and solid cut a thin slice and with a small spoon scoop out the pulp without breaking the rind surrounding it ; chop a small head of cab- bage and a good-sized onion fine and mix with them fine bread crumbs
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