Baked Tomatoes

Remove top and enough of the tomato to leave space to fill with cracker crumbs to which is added butter, salt, pepper and a little grated onion. Bake and serve hot on slices of toast. Do not remove skin from tomato when preparing it.

Baked Stuffed Beets

Boil the beets until tender; plunge in cold water, then peel, scoop out centers, leaving shell about one-half inch thick; then stuff with minced beet and bread crumbs moistened with white sour sauce. Sour sauce: Two tablespoons butter, two tablespoons Globe A-l flour, one cup milk; boil well, then add two tablespoons vinegar or lemon juice. - G. B. A.

Baked Egg Plant

Boil about twenty minutes; take inside out, add two spoonfuls of cheese, two cloves garlic, one egg, two spoonfuls oil; salt; mix all these and then bake with cheese and oil in pan. - J. B.

Baked Corn - Spanish

Put one can of corn into a large bowl, add one cup of milk, one cup of white cornmeal, two well beaten eggs. Prepare for food chopper, six medium-sized tomatoes (or about one pint of canned), two bell peppers, two or three onions (according to size), a dose of garlic if liked, cut very fine. Add this ground mixture to corn: One tablespoon "Grandma's Peppers" (ground chili), two tablespoons of olive oil, one large cup or more of green olives; salt and pepper to taste. Mix well and put in earthen baking dishes; cook in oven slowly for about an hour or till thoroughly cooked. Do not fill dishes to the top, for it swells in cooking. Very good with cold chicken. Fill two medium-sized dishes. This may be prepared with hamburg steak instead of the corn - leave out the olives. It is then "Vienna Loaf." - M. H. L.