Take out the inside of six medium-sized toma- toes, and moisten with it eight to twelve tablespoon- fuls of toasted bread-crumbs. Mix with this one- half pound of chopped Protose, one tablespoonful of chopped onion, one-fourth to one-half teaspoonful of sage, and one to one and one-half teaspoonfuls of salt✪ Stuffed Tomatoes. Fill the tomatoes with this mixture, piling it up on the top, and bake in a hot oven until the tomatoes are cooked. When nearly done, sprinkle chopped parsley over the top. VEGETABLE OYSTERS Scalloped Vegetable Oysters. — Boil two quarts of sliced vegetable oysters in about two quarts of water until very tender. Skim them out, and fill a pudding-dish with alternate layers of crumbs and oysters, having a layer of crumbs for the top. To the water in which they were boiled, add a pint and a half of thin cream, salt to taste, boil up, and thicken with a heaping tablespoonful or two scant teaspoonfuls of flour✪ Scalloped Vegetable Oysters rubbed smooth in a little cold cream. Pour this over the oysters and crumbs, 148 Healthful Cookery and bake half an hour. If this is not enough to cover well, add more cream or milk. Stewed to- matoes are a nice accompaniment for scalloped veg- etable oysters. Cooked macaroni may be used in place of bread-crumbs, if preferred. Stewed Vegetable Oysters with Nuttolene. — 6 bunches vegetable oysters, cup Nut Oil, 2 table- spoonfuls flour, 1 oz. Nuttolene. Have six bunches (seven or eight in a bunch) of vegetable oysters cut into thin slices, stewed until tender, and drained. Heat, but do not brown, one fourth of a cup of Nut Oil, stir in two rounded tablespoonfuls of flour; then add, stirring smooth, one pint of boiling liquid (take the boiling liquor the oyster-plant was cooked in as far as it goes, and enough water to make the pint), and lastly, one ounce of Nuttolene which has been rubbed through a fine sieve. Stir a little of the hot sauce into the Nuttolene at first to prevent its lumping, salt to taste, add the oyster-plant, and serve. This is nice served on moistened Zwieback. CORN Baked Corn. — Select nice fresh ears of tender corn of as nearly equal size as possible. Open the husks, and remove all the silk from the corn ; re- Vegetables 149 place, and tie the husks around the ears with a thread. Put the corn in a hot oven, and bake thirty minutes✪ Baked Corn, or until tender. Remove the husks before serving. Baked Corn No. 2. — Scrape enough corn from the cob (as directed for corn pulp) to make one and a half quarts. Put into a baking-dish, season with salt if desired, add enough milk, part cream if con- venient, barely to cover the corn, and bake in a hot oven twenty-five or thirty minutes. Baked Corn, No. 3. — 1 quart corn pulp, 1 pint cream, 1 pint milk, 1 quart broken Zwieback. To one quart of fresh corn pulp, prepared by grating the green corn from the cob, add one pint of cream, the same of skim-milk, and salt to sea- son. Pour this over a quart of the broken pieces of breakfast Zwieback. Let it stand until softened, then bake in a moderate oven.

AI-modernized reading of the original text

Take out the inside of six medium-sized tomatoes, and moisten with it eight to twelve tablespoonfuls of toasted bread-crumbs. Mix with this onehalf pound of chopped Protose, one tablespoonful of chopped onion, one-fourth to one-half teaspoonful of sage, and one to one and one-half teaspoonfuls of salt. Fill the tomatoes with this mixture, piling it up on the top, and bake in a hot oven until the tomatoes are cooked. When nearly done, sprinkle chopped parsley over the top. VEGETABLE OYSTERS Scalloped Vegetable Oysters. — Boil two quarts of sliced vegetable oysters in about two quarts of water until very tender. Skim them out, and fill a pudding-dish with alternate layers of crumbs and oysters, having a layer of crumbs for the top. To the water in which they were boiled, add a pint and a half of thin cream, salt to taste, boil up, and thicken with a heaping tablespoonful or two scant teaspoonfuls of flour rubbed smooth in a little cold cream. Pour this over the oysters and crumbs, Healthful Cookery and bake half an hour. If this is not enough to cover well, add more cream or milk. Stewed tomatoes are a nice accompaniment for scalloped vegetable oysters. Cooked macaroni may be used in place of bread-crumbs, if preferred. Stewed Vegetable Oysters with Nuttolene. — 6 bunches vegetable oysters, cup Nut Oil, 2 tablespoonfuls flour, 1 oz. Nuttolene. Have six bunches (seven or eight in a bunch) of vegetable oysters cut into thin slices, stewed until tender, and drained. Heat, but do not brown, one fourth of a cup of Nut Oil, stir in two rounded tablespoonfuls of flour; then add, stirring smooth, one pint of boiling liquid (take the boiling liquor the oyster-plant was cooked in as far as it goes, and enough water to make the pint), and lastly, one ounce of Nuttolene which has been rubbed through a fine sieve. Stir a little of the hot sauce into the Nuttolene at first to prevent its lumping, salt to taste, add the oyster-plant, and serve. This is nice served on moistened Zwieback. CORN Baked Corn. — Select nice fresh ears of tender corn of as nearly equal size as possible. Open the husks, and remove all the silk from the corn ; re- Vegetables place, and tie the husks around the ears with a thread. Put the corn in a hot oven, and bake thirty minutes, or until tender. Remove the husks before serving. Baked Corn No. 2. — Scrape enough corn from the cob (as directed for corn pulp) to make one and a half quarts. Put into a baking-dish, season with salt if desired, add enough milk, part cream if convenient, barely to cover the corn, and bake in a hot oven twenty-five or thirty minutes. Baked Corn, No. 3. — 1 quart corn pulp, 1 pint cream, 1 pint milk, 1 quart broken Zwieback. To one quart of fresh corn pulp, prepared by grating the green corn from the cob, add one pint of cream, the same of skim-milk, and salt to season. Pour this over a quart of the broken pieces of breakfast Zwieback. Let it stand until softened, then bake in a moderate oven.

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