Show cooking tomatoes the new york tribune e contains some bugg suggestions 0 on preparing tomatoes for the table which we doubt noe not will be found acceptable to all lovers of this healthful vegetable the tribune says that by the common manner of cooking or half cookin cooking rather this delicious and wholesome vegetable 1 0 is spoiled ins instead i tead of simply scalding 0 and serving as sour porridge corrid 0 e 12 it should be cooked three hours havi having b fl hirst first been prepared aa as I 1 I 1 follows I 1 the fruit should be cut in halves and the seeds scraped out the mucilage of the pulp may my a be saved if i desired by stra straining nin F out the seeds eed S and adain addin alding adding 0 it to the fruity fruit which should b boil gilr rapidly for an hour and simmer three hours more until the water dissolved and the contents of the saucepan is is a pulp of mucilaginous matter which 1 J is s much u c h I 1 improved by putting utting in the pan eith either elther e r ilef before 0 re putting in the truit fruit fruit or while it is cooki cooking an ounce OF of butter and half a pound of fat ba bacon con cut fine to half a peck cideck of tomatoes oes and a small pepper T pod poa I 1 A wl with th salt to suit the taste the fa fat adds s a pleasant flavor and makes the dish actual food instead of a mere relish while cooking the pan sil all should gilld be carefully watched and but little fire used usel and and the mas mass s stirred often to prevent burning towards the last when the wa water gateris teris is nearly all evaporated the dish maybe rendered still more mora attractive and rich as food by breaking 0 in two or three e eggs ol 01 b 8 and stirring vigorously 0 just time enough to allow th the tho e eggs to become well weil cooked it never should be dished until dry enouf enough gh to be taken from the dish with a a fork instead of a spoon when cooked in the manner here described tomatoes may be put in tight cans and kept any length 0 of time or pr the pulp may be spread upon plates and dried in the sun or a slow oven and kept as well as dried pumpkin dried apples peaches or pears and will be found equally excellent in winter for everyday every day lay use a qu quantity antiey sufficient for the use of a family a week maybe cooked at once and afterwards eaten cold or warmed over |