The Cooking Manual of Practical Directions for Economical Every-Day Cookery

inch slices, dip them in melted butter, season them with salt and pepper, dip them in cracker crumbs, and broil them on an oiled gridiron over a moderate fire, being very careful not to break the slices in turning them. Serve them with chops for breakfast. 166. =Stuffed Tomatoes.=--Cut off the tops from eight or ten large smooth round tomatoes; scoop out the inside, and put it into a sauce-pan with quarter of a pound of scraps of ham, bacon or tongue minced fine, a saltspoonful of salt, two ounces of butter, half an ounce of chopped parsley, and four ounces of grated cheese and bread crumbs mixed; stir these ingredients over the fire until they are scalding hot, fill the tomato skins with this forcemeat, fit them neatly together, dust them with sifted bread crumbs, put over each a very little sweet oil to prevent burning, brown them in a quick oven, and serve them on a hot dish with their own gravy turned over them. 167. =Saratoga Onions.=--Slice half a dozen delicately flavored onions in small strips; drop them into plenty of smoking hot fat, fry them pale brown, and drain them for a moment in a colander. Serve hot for breakfast or lunch. 168. =Fried Beans.=--Fry two ounces of chopped onions in one ounce of butter until golden brown; put into them about a quart of cold boiled white beans, season them with a teaspoonful of salt, and half a saltspoonful of pepper, moisten them with half a pint of any brown gravy, and serve them hot. 169. =Ham and Beans.=--Put into a sauce-pan two ounces of butter, half a saltspoonful each of salt and pepper, one quart of cold beans, and quarter of a pound of ham chopped fine; moisten these ingredients with a little gravy of any kind, heat them thoroughly, and serve at once. 170. =Kolcannon.=--Mince an ounce of onion, fry it pale yellow in one ounce of butter, add to it equal parts of cold boiled potatoes and cabbage, season with a teaspoonful of salt, and half a saltspoonful of pepper, and fry