Tempting dishes for small incomes

bacon, or the remains of cold meat, etc., chopped ; cover the stuffing with cabbage leaves ; tie up the cabbage ; cook it in a stewpan with slices of bacon over, and under it herbs, carrots, onions, cloves and nutmeg ; moisten with stock or broth, and cook slowly from two and a half to three hours. When done put the cabbage on a dish ; skim and strain the gravy, and pour some over the cabbage. Tomatoes and Cheese. Cut off the tops of the tomatoes, remove the insides ; mix with them a little grated cheese, pepper, salt, butter, and grated bread-crumbs ; fill them with this mixture and bake in a buttered tin. Tomatoes and Cream. Slice the tomatoes rather thick and turn off all the juice that escapes ; sprinkle with sugar, and just before they are served pour cream over them. Tomatoes and Eggs. Boil some ripe tomatoes and pulp them through a coarse sieve, stir in two or three eggs according to size of dish, pepper, salt, and a little butter, and fry all together lightly. A little fine onion is an improvement. Tomato Pancakes. Make a batter as for savoury pancakes, and stir into it, instead of the onion, etc., four ripe tomatoes skinned and beaten to a pulp. Fry and serve in the usual manner, or they may be fried with the onions and the herbs as in the previous recipe ; then when nicely set and turned a couple of spoonfuls of hot stewed tomatoes may be lightly laid in the centre of each pancake ; the edges must then be turned over and the whole nicely browned. Tomato Salad. Take half a pound of sliced tomatoes and one ounce of Spanish onion, cut into very thin rings. Lay the tomatoes on the bottom of the dish, scatter the rings over, dress with vinegar, black pepper and salt. Tomatoes on Toast Take six or eight ripe tomatoes, cut off the stalks and any green part there may be, take out the seeds and cut the tomatoes into thick slices ; arrange these in a single layer on a greased bakingtin, sprinkle over them some finely sifted breadcrumbs seasoned with salt and pepper ; put a little piece of butter on each slice and bake in a brisk oven for fifteen or twenty minutes. Serve on neatly cut pieces of hot buttered toast, with the gravy that is in the dish with them poured over ; a few drops of lemon-juice is an improvement. Vegetable Marrow au Parmesan. Peel and cut in half a vegetable marrow; take out the seeds and soft part, and cut it into neat ovalshaped fillets about three inches long and two inches wide. Put them into a small stewpan with a piece of butter and stew till tender ; add pepper and salt and serve on fried croutons of bread and pour Parmesan sauce over them. Anchovy Sauce. Prepare some melted butter (see ‘ Melted Butter ’ ), add a little cayenne, and add when the sauce is over the fire a teaspoonful of essence of anchovies. Apple Sauce. Take half a dozen good sized apples and throw them into cold water, after paring and coreing them. Then put them into a saucepan with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding a little sugar to taste and a small piece of butter. Bread Sauce, to Make.