Wholesome cookery

Peel them and cut them in slices ; put them in a saucepan, with some bread-crumbs, peppei’, salt, and butter ; stir them all thoroughly together, and simmer for half an hour. 1 breakfast-cupful of bread-crumbs to 3 of tomatoes is about the right quantity. Canned tomatoes are good cooked in this manner, but without the water which is in the can. That can be saved for soup, not thrown away. 178. — Tomato au Gratin. Cut some ripe tomatoes in slices; place them in a baking-dish in layers, with some chopped onion and bread-crumbs, pepper and salt, and a little gravy between each layer ; cover the top with a last layer of bread-crumbs and a few lumps of butter. Bake about 20 minutes. If fresh tomatoes are not at hand, the canned tomato puree will be found a good substitute. 179. — Fricassee of Mushrooms. Peel the mushrooms, then put them for a minute into boiling water, then into cold; wipe them dry. Put them in a saucepan with a lump of butter, toss them a couple of minutes, and stir in some flour, pepper, salt, little parsley, and thyme. Add some stoclc, and simmer together half an hour. Strain the sauce ; beat a few yolks of eggs with some lemon-juice, stir it into the sauce, and serve with the mushrooms. N.B. — If the fricassee is served alone, have some fried sippets ; place the mushrooms on the sippets, and pour the sauce on the top. 180. — Croustades of Mushrooms. Chop an onion very small, fry it in butter a pale brown, stir it carefully, then add a quarter of a pound of finely chopped mushrooms ; simmer together till the mushrooms are two-thirds cooked. Soak 2 anchovies, pound them in a mortar with a teaspoonful of French mustard, 3 tablespoonfuls of brown sauce ; add this to the mushrooms. Boil together for 2 or 3 minutes, and fill your croustade cases. 181. — Mushrooms “ a la Bordelaise.” Put some oil on a flat baking-dish ; sprinkle some bread-crumbs and finely chopped parsley ; lay over this some mushrooms, then some more oil, parsley, pepper and salt, bread-crumbs, and mushrooms. Bake about half an hour, according to the thickness of the mushrooms. 182. — Beetroot “ a la Creme.” Peel a beetroot and cut it into slices, then cook it very slowly in a melted butter sauce or white bdchamel. Season with pepper and salt, and serve. 183. — Hot Polish Salad (Ked Cabbage Salad). Cut a red cabbage in sbrcds; melt some goose dripping ; season it to taste with vinegar, salt, and pepper. When it is hot, put in the cabbage and let it simmer ; at the last moment stir in a few yolks of eggs. N.B.— If no goose dripping is at band, butter or oil can be used. 184. — Curried Macaroni. Boil some macaroni and drain it ; put it into the curry sauce; simmer for 5 or 10 minutes, and serve. Each piece of macaroni must be quite sejiarate, and not cooked to a paste. 186. — Macaroni “en Timbale.” Have some boiled macaroni; drain it well ; put it in a saucepan, with pepper, salt, butter, and grated Parmesan and Gruybre cheeses ; toss it on the fire till the cheese is melted, and not longer. Have a buttered tin ; line it with a nice thin paste ; put the macaroni in it, cover the top with more paste, and fix a weU-buttered paper on the top (to prevent the paste from burning). Put it in a hot oven, and bake from half an hour to an hour, according to the size. Turn out of the tin and serve.