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Dried tomatoes.

--Take ripe tomatoes and scald them in the usual way, and strip off the skins, or mash and squeeze them through a skive, then stew the pulp slowly, so as to evaporate as much as possible, without burning, then spread it on plates, and dry it in a slow even or in wanted for use, you have to soak and serve it up just as fresh from the garden.

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