Healthful cookery

Carefully clean and cook the spinach. Drain well ; pour over it a dressing of equal parts of lemon juice and strained tomato, with one tablespoonful of Nut Oil to each six tablespoonfuls of the lemon and tomato, and salt to taste. Shape the seasoned spinach to 'form a nest upon individual plates ; placi in each nest three small-sized eggs, shaped from Nuttolene. These are easier shaped if the Nuttolene is first pressed through a colander. Vegetables *Spinach on Toast, with Broiled Nuttolene. — Wash spinach, and cook in salted water until tender. Drain, and chop fine. Moisten slices of Zwieback in hot salted water. Cover until thoroughly steamed and swollen, then place each slice on an individual platter, spread over it a thin layer of the spinach, and place a small thin slice of broiled Nuttolene or Protose, cut in any desired shape, on the top or by the side of the Zwieback, with a teaspoonful of chopped red beets, dressed with lemon juice, and a tablespoonful of Nuttolene cream. TOMATOES Scalloped Tomatoes. — Take a pint of stewed tomatoes, which have been rubbed through a colander, thicken with one and one-fourth cups of lightly picked crumbs of Graham or whole-wheat bread, or a sufficient quantity to make it quite thick; add salt if desired, and a half cup of sweet cream; mix well, and bake for twenty minutes. Stewed Corn and Tomatoes. — • Boil dried or fresh corn until perfectly tender, add to each cup of corn two cups of strained stewed tomatoes, either canned or freshly cooked. Salt to taste, boil together for five or ten minutes, and serve plain or with a little cream added. 146 Healthful Cookery Stewed Tomatoes. — Peel and slice the tomatoes. Put them into a double boiler, without the addition of water, and stew for an hour or longer. When done, serve plain with a little sugar added, or season with salt and a tablespoonful of rather thick sweet cream to each pint of tomatoes. If the stew is thin, it may be thickened with a teaspoonful of flour rubbed smooth in water. Tomatoes are much better, however, to stew until the water they contain is sufficiently evaporated to make them of the desired consistency. The stew may also be thickened by the addition of bread-crumbs, rice, or macaroni. Broiled Tomatoes. — Choose perfectly ripened but firm tomatoes of equal size. Place them on a wire boiler, and broil over glowing coals from three to eight minutes, according to size; then turn, and cook on the other side. Broil the stem end first. Serve hot with salt to season, and a little Nut Cream. Tomato with Okra. — Wash the okra, cut off the stem and nibs, and slice thin. For a quart of sliced okra, peel and slice three large tomatoes. Stew the tomatoes for half an hour, then add the okra, and simmer together for half an hour longer. Season with salt and a little cream. Vegetables *Stuffed Tomatoes. — 6 tomatoes, 8 to 12 tablespoonfuls toasted bread-crumbs, pound Protose, 1 tablespoonful chopped onion, teaspoonful sage, y \ teaspoonful salt.