The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

If very ripe will skin easily, if not pour on scalding water, and let them remain in it four or five minutes. Peel and put them in a stew pan with a table spoonful of water if not very juicy, if so no water will be required, put in a little salt, and stew them in tin, for half an hour, when done turn them into a dish with buttered toast. Another way of cooking them, which is considered very nice by epicures, is to put them in a deep dish, with powdered bread crumbs, or crackers, a layer of each alternately, sprinkle salt, and pepper, on each layer, and put on small bits of butter, over each layer, some people like a little nutmeg and sugar. Have a layer of bread crumbs on the top, and bake it, in a bake pan three quarters of an hour. 102. _Gumb._ Take an equal quantity of young tender okra chopped fine, and ripe tomatoes skinned, an onion shredded fine, a small lump of butter, a little salt and pepper, put the whole in a stew pan, with a table spoonful of water, and stew it till tender. 103. _Southern Manner of Cooking Rice._ Pick over the rice, and wash it in cold water, put it in three quarts of boiling water with half a tea spoonful of salt, to a pint of the rice. Boil it seventeen minutes, then turn off the water very close, put it over a moderate fire with the lid of the pot off, let it steam fifteen minutes. Rice boiled in this manner is superior to any other; but care must be taken to be exact in the time of boiling and steaming, as a few moments variation makes a great deal of difference with it, the water should boil when it is put in the pot, and not allowed to stop boiling till done. The water that the rice is cooked in makes nice starch if boiled a few moments by itself. 104. _To Pickle Peppers._ If you do not like them fiery, take out