Cookery for every household

Wash and peel the potatoes, but do not cook them. I Cut them in slices about \ inch in thickness and dip them in melted butter or good beef dripping. Season the pieces with pepper and salt and arrange them on a greased broiler or grill. Cook them under the grill of a gas stove or in front of a clear fire, turning them until nicely browned on both sides. Then serve very hot as an accompaniment to a grill or a roast of meat or game. Time to cook, about 10 minutes. 576. Sweet Potatoes with Cream 1 dessert-sp. flour. 1 table-sp. chopped parsley. Seasoning. 1 lb. cooked sweet potatoes. 2 oz. butter. 1 gill thin cream. Melt the butter in an earthenware casserole, stir in the flour and mix well. Then add the cream and parsley and stir until boiling. Add the potatoes cut in slices and let all become thoroughly hot. Season to taste and serve in the casserole. Sufficient for 4 or 5 persons. 577. Sweet Potato Pie 1 lb. cooked sweet potatoes. | pint white sauce. 2 table-sps. crumbs. 1 oz. britter. browned Cut the potatoes in slices and arrange them in a greased pie-dish in layers with the white sauce. Sprinkle the crumbs over and place the butter in small pieces on the top. Bake in a moderate oven for twenty minutes. Sufficient for 4 or 5 persons. Tomatoes (Tomates) The tomato or love-apple is strictly speaking a fruit and not a vegetable, but as it appears on our tables in place of a vegetable, it is always classed as such. There are several different kinds of tomato plant, some producing a red and others better than in its raw state, either au naturel, accompanied with oil, or oil and vinegar, or sliced and served as a salad. The home-grown tomatoes are best for serving raw, and the small bright red ones have perhaps the finest taste. For cooking purposes there is perhaps no vegetable which will lend itself to such a variety of treatment as the tomato. Cooked by itself either by baking, broiling, frying, or stewing, &c., it forms an excellent vegetable and a good accompaniment to most meat dishes. It is also valuable for flavouring purposes in soups, stews, and sauces, while many a tasty dish owes its savour to the addition of a small piece of tomato, or a table-spoonful of tomato puree. Unripe tomatoes make a very good pickle or chutney. 578. Baked Tomatoes, 1 (Tomates Roties) Tomatoes. Butter. Pepper and salt. Choose the tomatoes, as far as possible, of moderate and equal size. Wipe them first with a clean cloth, and remove the stalk and the hard part at the root of the stalk. Place them side by side on a buttered baking tin or fireproof dish and put a small piece of butter into the hole made by the removal of the stalk. Sprinkle with pepper and salt, and bake in the oven until tender, from 10 to 15 minutes. Serve in a hot dish. Tomatoes a yellow fruit, the former being the more general of the two. It is only of late years that the tomato has become popular in this country, but now it is universally used and has become a favourite with the majority of people. _ It can be eaten either raw or cooked. If well ripened with plenty of sun, it is perhaps never 579. Baked Tomatoes, 2 (Tomates au Four) 4 large tomatoes. I 1 dessert-sp. flour. 2 oz. butter. | \ pt. milk. Salt, pepper.