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Use plenty of dill between each layer. Boil enough water to cover the pickles. Use about one pound of salt to six quarts of water, and one cup of vinegar. If you wish to keep them all winter, have your barrel closed by a cooper. Select small firm green tomatoes, follow recipe for Dill Pickles, using the green tomatoes in place of the pickles.
This is a very common occurrence with tomatoes, especially in home gardens where the owners have not the experience or the information on the subject that they might have, and give the tomatoes too much water.
Thicken the gravy with a tablespoonful of flour and about the same quantity of butter; boil up and pour over the chowder. Serve sliced lemon, pickles and stewed tomatoes with it, that the guests may add if they like.
The short essay on "The Improbability of the Infinite" which I was planning for you yesterday will now never be written. Last night my brain was crammed with lofty thoughts on the subject and for that matter, on every other subject. My mind was never so fertile. Ten thousand words on any theme from Tin-tacks to Tomatoes would have been easy to me. That was last night.
He looked forward with delight to the time when he could again have his private garden, grow his own lettuce and tomatoes, and not have to get so much "sarce" from Congress. The chair in which the President sat, while declining to take a glass of lager I have had destroyed, in order that no one may sit in it. It was the only way to save it, if I may so speak.
Peel the tomatoes and put them on the ice until they are very cold; make the mayonnaise and stand it on the ice until wanted; wash and dry the lettuce. When ready to serve, cut the tomatoes in halves, make twelve little nests with two or three salad leaves each, arrange on the dish, place half a tomato in each nest, put a tablespoonful of mayonnaise on each tomato and serve immediately.
TOMATO SALAD. A perfect tomato salad is prepared as follows: Take three fine ripe August tomatoes and scald them a moment; skin, and set on ice to cool; slice; put them into a salad-bowl; add a teaspoonful of chopped tarragon and a plain salad dressing. Sliced tomatoes with mayonnaise are not to be despised. E. C.'s Salad Dressing.
1 can of tomatoes 1 box of gelatin 1 onion 1 saltspoonful of celery seed 1 bay leaf 1 blade of mace 2 tablespoonfuls of tarragon vinegar 1 teaspoonful of paprika 2 teaspoonfuls of salt Cover the gelatin with a cupful of cold water to soak for fifteen minutes. Add all the seasoning to the tomatoes, bring to boiling point, add the gelatin, and strain.
Season them with pepper and salt; flour and bake them in a stove, in a deep plate with a little butter over them. Tomatoes sliced with Onions. Pick the best tomatoes; let them stand a little while in cold water, then peel and slice them. To about six tomatoes, you may add two red onions, also sliced; season with pepper, plenty of salt, and a small portion of vinegar.
Two oxtails, jointed and washed; six onions sliced and browned in pot with oxtails. When nicely browned add water enough to cover and stew slowly one hour; then add two carrots, if small; one green pepper, sprig of parsley, one-half cup of tomatoes and six small potatoes, and cook until tender. Thicken with browned flour.
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