The Landmarks club cook book

Place corn scraped from six medium sized ears (or a can of corn) in a saucepan with a pint of cooked lima beans, adding one tablespoon butter, a pinch of salt and pepper, half pint of milk. Heat it thoroughly for five minutes, add two tablesnoons of hot bechamel sauce ; stir all together. Serve very hot. Mrs. J. G. Mossin. GREEN TOMATOS SERVED AS A VEGETABLE. Six green tomatos ; slice the tomatos, then roll them in flour and dip in a beaten egg. Have the lard boiling, so that a piece of bread browns as soon as dropped in it ; then drop in the slices of tomato, a few at a time, and let them remain until well cooked. Serve at once. Mrs. M. A. Wilcox. BAKED TOMATOS. Cut a half dozen tomatos in halves, remove the pips and fill the inside with a mixture of one part Parmesan cheese and two parts bread crumbs. Place a piece of butter on each half and lay them close together in a well buttered tin. Bake half an hour in a slow oven and serve. Mrs. Fred Walton. BAKED TOMATOS, STUFFED WITH MACARONI AND CHEESE. Six tomatos, as near the same size as possible, one and a half cup of macaroni, broken in small pieces ; two tablespoon fuls of grated cheese, any good, dry kind, but Holland cheese is the best ; butter the size of a walnut, dash of paprika, salt and pepper to taste. Cook macaroni in boiling water until soft. Cut a small opening in the top of the tomatos, remove seeds with a teaspoon, leaving as much of the pulp as possible. Fill tomatos with macaroni, add butter, salt and pepper, put cheese on last, cook in medium hot oven thirty minutes. Mrs. Henry Worthington. vegetables. STUFFED TO MATOS, BAKED. Choose large tomatos. Do not skin them but scoop out a small place at the top which fill with bread crumbs, minced onion, cayenne and salt. First fry the onions in a little butter, add the bread crumbs moistened with a little water, and seasoned with a very little cayenne pepper and enough salt. Fill the cavities allowing the stuffing to project half an inch above the tomato and smooth it over the top. Bake. Miss Bessie Bonsall. TOMATO SOUFFLE. Take one-half pint tomato pulp that has been rubbed through a sieve ; one ounce butter, two ounces grated cheese, one and a half ounce boiled macaroni, one ounce bread crumbs, one teaspoonful made mustard ; mix all together in a saucepan and stir over the fire until boiling ; take from the fire, let cool ; add first the yolks of two eggs and then the whites of three, with oven to bake quickly. Draw over with grated Parmesan cheese. Marie N. Griffith. CHAPTER X. BOILED EGGS. Soft-boiled eggs should have the albumen creamy, not hard. To obtain this, slow heat is required. Hence receipt No. I is recommended. No. 2 gives a soft egg, but the time is difficult to determine exactly. No. 3 gives satisfactory results. To have eggs hard, boil them for twenty-five minutes. The yolks will then be dry and mealy. When done, place them in cold water for fifteen minutes. Then roll them lightly on the table to crush the shells, which can then be peeled off easily, leaving the surface smooth and white. Use a sharp, thin knife for cutting them, so the pieces will be clean and smooth.