Stewed Tomatoes.
Stew a can of tomatoes twenty-five minutes; season with pepper, salt, a little sugar, and a tablespoonful of butter. Cook five minutes and serve.
Plain Boiled Potatoes.
Pare very thin, and put on (after having lain half an hour in cold water) in boiling water. Cook fast until a fork will go easily into the largest; drain off every drop of water, and throw in salt. Set back, uncovered, on the side of the range, or where they will dry quickly, yet not scorch. Serve in an uncovered dish.