square pieces. Then cook them exactly as you did the peas.


Stewed Tomatoes

6 large tomatoes.
1 teaspoonful of salt.
1 teaspoonful of sugar.
1 pinch soda.
3 shakes of pepper.
Butter as large as an English walnut.

Peel and cut the tomatoes up small, saving the juice; put together
in a saucepan with the seasoning, the soda mixed in a teaspoonful
of water before it is put in. Simmer twenty minutes, stirring
till it is smooth, and last put in half a cup of bread or cracker
crumbs, or a cup of toast, cut into small bits. Serve in a hot,
covered dish.


Asparagus

Untie the bunch, scrape the stalks clean, and put it in cold water
for half an hour. Tie the bunch again, and cut enough off the
white ends to make all the pieces the same length. Stand them
in boiling water in a porcelain kettle, and cook gently for about
twenty minutes. Lay on a platter on squares of buttered toast,
and pour over the toast and the tips of the asparagus a cup of
cream sauce. Or do not put it on toast, but pour melted butter
over the tips after it is on the platter. To make it delicious,