Use same quantities as for turnips.

KALE

Remove all the old or tough leaves; wash the kale thoroughly and drain.  Put it into boiling water to which has been added salt in the proportion of one-half tablespoon to two quarts of water.  Boil rapidly, uncovered, until the vegetable is tender; pour off the water; chop the kale very fine; return it to the kettle with one tablespoon of drippings and two of meat stock or water to every pint of the minced vegetable.  Add more salt if necessary; cook for ten minutes and serve at once.  The entire time for cooking varies from thirty to fifty minutes.

The leaves are sweeter and more tender after having been touched by the frost.  The same is true of Savoy cabbage.

SWISS CHARD

This vegetable is a variety of beet in which the leaf stalk and midrib have been developed instead of the root.  It is cultivated like spinach, and the green, tender leaves are prepared exactly like this vegetable.  The midribs of the full-grown leaves may be cooked like celery.

STEWED TOMATOES

Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire.  Boil gently for twenty or thirty minutes and season, allowing for each quart of tomatoes one generous teaspoon each of salt and sugar and one tablespoon of butter.  If in addition to this seasoning a slice of onion has been cooked with the tomatoes from the beginning, the flavor will be greatly improved.

CANNED TOMATOES, STEWED

Salt, pepper; add a lump of butter the size of an egg and add one tablespoon of sugar.  Thicken with one teaspoon of flour wet with one tablespoon of cold water, stir into the tomatoes and boil up once.

FRIED TOMATOES

Cut large, sound tomatoes in halves and flour the insides thickly.  Season with a little salt and pepper.  Allow the butter to get very hot before putting in the tomatoes.  When brown on one side, turn, and when done serve with hot cream or thicken some milk and pour over the tomatoes hot.

FRIED GREEN TOMATOES

Cut into thin slices large green tomatoes, sprinkle with salt and dip into cornmeal, fry slowly in a little butter till well browned; keep the frying-pan covered while they are cooking, so they will be perfectly tender.  These are very delicately flavored, and much easier to fry than ripe tomatoes.  They make an excellent breakfast dish.

TOMATO PUREE

Scald the tomatoes, take off the skins carefully and stew with one teaspoon each of butter and sugar; salt and pepper to taste.  This is enough seasoning for a quart of tomatoes.  When the tomatoes are very soft strain through a coarse sieve and if necessary thicken with one teaspoon of flour.