Fried Tomatoes

Wash and cut tomatoes in slices half-inch thick, dip into beaten egg, then in bread crumbs, and sauté in bacon fat or half butter and lard. Season well with salt and pepper and a little prepared poultry seasoning. These must be fried very slowly, or else the crumbs will burn before the tomatoes are cooked through. Serve on slices of toast, either for breakfast or luncheon.

Stuffed Tomatoes

(Mrs. McMillen.)

6 tomatoes.

3 onions, chopped fine.

4 tbsp. bacon fat.

1/2 tbsp. brown sugar.

1 tbsp. celery seed.

1 tbsp. butter.

3/4 c. bread crumbs.

Salt and pepper to taste.

Fry the onion carefully in bacon fat until rich brown color. Cut out the inside of tomatoes, leaving only the shell. Cut tomato pulp into small pieces, add to onion and the rest of the ingredients; cook together for 20 minutes, then fill the shells; cover top with buttered crumbs and bake in very hot oven for five minutes.

Spaghetti

1/2 pt. spaghetti.

1/2 lb. round steak.

2 onions.

1 qt. tomatoes.

1 green pepper.

1 small red pepper.

2 carrots.

1 turnip.

2 tsp. salt.

Cover spaghetti with cold water and cook in double boiler till soft. Drain thoroughly and rinse in cold water through colander.

Cook meat and vegetables together with sufficient water to keep them well covered. When vegetables are cooked soft, put them through a vegetable sieve and add to the spaghetti; add salt, a little paprika, and a few drops of tabasco sauce If desired, grated cheese may be added. This may be used as a meat substitute.

Macaroni Au Gratin

Mix three-fourths of a cup of cooked macaroni with a cup of cream or tomato sauce. Add from one-fourth to half a cup of grated cheese; turn into an au gratin dish, cover with buttered cracker crumbs and set into a hot oven to brown the crumbs.

Macaroni Croquettes

2 c. cold boiled macaroni, cut very fine.

2 tbsp. butter.

2 tbsp. flour.

3/4 c. milk.

1/4 tsp. mustard.

1/4 c. grated cheese.

1 tsp. salt.

Pepper and paprika to taste.

Melt butter, add flour, then milk and cook till thick.; add seasoning, macaroni and cheese. Spread on a platter to cool, then cut with a biscuit cutter. Roll in fine bread crumbs and in beaten eggs, and last in bread crumbs. Fry in deep fat, drain on brown paper.

Corn Pudding

6 ears of corn.

1/2 c. cream.

1 tsp. salt.

1/4 tsp. sugar.

1/3 tsp. pepper.

Cut each row of corn through center, then cut off the cob, taking care to scrape off all the milk; add 12 eggs, slightly beaten, the cream and the seasoning, and bake in a slow oven for half an hour.

Escalloped Onions

Slice onions very thin; put into a buttered dish a layer of buttered bread crumbs, then a layer of onions; season with salt and pepper. Repeat this process till onions are used up, having bread crumbs on top; cover with milk and bake in a slow oven until onions are cooked soft.

Cauliflower

Trim off the outside leaves and cut the stalk even with the edible portion. Let stand, head downward, in cold salted water half an hour to draw out insects that may be present. Steam or cook head downward in an uncovered kettle of boiling salted water, until tender. Serve with cream or Hol landaise sauce. Cooked flowerets of cauliflower are used to garnish dishes of veal, chicken and sweetbreads, and making salads.

Baked Cabbage

(Mrs. C. N. Stevens.)

1 small cabbage.

2 eggs.

1 tbsp. butter.

3 tbsp. cream.

1/2 tsp. salt.

1/8 tsp. pepper.

1/2 green pepper, chopped fine.

Boil cabbage 15 minutes, then change water and boil again until cabbage is soft. Drain thoroughly, add beaten egg and other ingredients, cover top with buttered crumbs and bake for 20 minutes.

Method Of Preparing Mushrooms For Cooking

Scrape the stems, cut off the ends. Peel the caps of the mushrooms. Wash them in salted water to remove the insects from the gills. Soak a few minutes in fresh cold water.

Creamed Mushrooms

1 can mushrooms.

1 green pepper, chopped fine.

2 hard boiled eggs.

1/4 c. chipped beef, cut very fine.

1 tbsp. lemon juice.

4 tbsp. butter.

4 tbsp. flour.

1 c. milk.

Juice from the mushrooms. Salt and pepper to taste. Melt butter, add the flour and the yolks of eggs and mix together until smooth. Then add the liquid and green pepper and cook till thick, stirring constantly; then add chipped beef, mushrooms, whites of egg cut fine and the lemon juice and seasoning, and one tsp. chopped parsley. Serve in bread cases or patty shells or on toast.