{"character_count": 727, "word_count": 145, "ccnet_language_score": [0.9412000179290771], "ccnet_perplexity": [508.3999938964844], "fasttext_language": ["en"]}
1oMAroEs-If very ripe, will skin easily; if not, pour scald- ing water on them, and let them remain in 1t four or five minutes. Peel and put them into a stew pan, with tablespoonful of wa :. ter, if not very juicy; if so, no water will be required. Put in q little salt, and stew them for half an hour; then turn them in to a deep dish with buttered toast. Another way of cooking them, which is considered very nice by epicures, is to put them in d deep dish, with fine bread crumbs, or crackers pounded fine, a layer of each alternately put small bits of butter, and a little salt and pepper on each layer; some cooks add a little nut meg and sugar. Have d lay CT of bread crumbs on the top. Bake 1t three quarters of an hour.