Place the stew-pan on the fire, and let them steam till they are tender.

They are cooked this way in Spain and Portugal, and very often chopped garlic is used instead of onion.
TOMATOES AU GRATIN .-- Take a dozen ripe tomatoes, cut off the stalks, and squeeze out time juice and pips.

Next take a few mushrooms and make a mixture exactly similar to that which was used to fill the inside of Mushrooms au gratin.

Fill each tomato with some of this mixture, so that it assumes its original shape and tight skin.

The top or hole where the stalk was cut out will probably be about the size of a shilling or halfpenny.