ring frequently until it breaks to pieces. Cool,
rub through a colander, and place where it will just simmer, but not
burn, until the water is all evaporated and the pumpkin dry. Pumpkin for
pies is much richer baked like squash, and rubbed through a colander
after the skin has been removed.

DRIED PUMPKIN.--Pumpkin may be dried and kept for future use. The
best way is first to cut and stew the pumpkin, then spread on plates,
and dry quickly in the oven. Dried in this manner, it is easily
softened, when needed, by soaking in a small quantity of water, and is
considered nearly as good as that freshly stewed.

TOMATO.

DESCRIPTION.--The tomato, or "love apple," as it was called in the
early part of the century, is a native of South America and Mexico. It
was formerly regarded as poisonous, and though often planted and prized
as a curiosity in the flower garden, it has only within the last half
century come to be considered as a wholesome article of diet.
Botanically, it is allied to the potato. It is an acid fruit, largely
composed of water, and hence of low nutritive value; but it is justly
esteemed as a relish, and is very serviceable to the cook in the
preparation of soups and various mixed dishes.

PREPARATION AND COOKING.--Tomatoes to be served in an uncooked
state should be perfectly ripe and fresh. The medium-sized, smooth ones
are the best. To peel, pour scalding water over them; let them remain
for half a minute, plunge into cold water, allow them to cool, when the
skins can be easily rubbed off. Tomatoes should always be cooked in
porcelain or granite ware; iron makes them look dark, and being
slightly acid in character, they are not wholesome cooked in tin
vessels.

Tomatoes require cooking a long time; one hour is needed, and two are
better.

_RECIPES._

BAKED TOMATOES.--Fill a pudding dish two thirds full of stewed
tomatoes; season with salt, and sprinkle grated crumbs of good
whole-wheat or Graham bread over it until the top looks dry. Brown in
the oven, and serve with a cream dressing.

BAKED TOMATOES NO. 2. Wash and wipe a quantity of smooth,
even-sized tomatoes; remove the stems with a sharp-pointed knife.
Arrange on an earthen pudding or pie dish, and bake whole in a moderate
oven. Serve with cream.

SCALLOPED TOMATOES.--Take a pint of stewed tomatoes, which have
been rubbed through a colander, thicken with one and one fourth cups of
lightly picked crumbs of Graham or whole-wheat bread,