Twentieth century home cook book

After skinning the tomatoes cut them up and put in a stewpan and cook rather slowly for a few minutes. Season with salt, pepper and butter; sugar can be added if liked, also a small bit of onion, which gives a very nice flavor. Some prefer the stewed tomatoes thickened with bread crumbs, which, when used, must be added a short while before removing from the fire. FRIED TOMATOES. Peel the tomatoes by pouring hot water over them, cut in slices about one-half inch thick, dip each slice into white flour and into beaten eggs, sprinkle salt and pepper over each slice and fry in hot lard. These make a very pretty garnish. BROILED TOMATOES. Take large, round tomatoes, wash and wipe dry, and put them on a gridiron over lively coals, the stem side down. When brown, turn them and let them cook till quite hot through. Place them on a hot dish and send quickly to the table, when each one may season for himself with salt, pepper and butter. BOILED ONIONS. After taking off the outer skin let them soak in cold water for a couple of hours, or longer if you like them mild ; let them be cooked in boiling water, which should be pretty strongly salted ; drain off the water as soon as they are almost done, then let them simmer in milk until quite tender ; add a good bit of butter, pepper and salt. —Mrs. P. L. BAKED ONIONS. Wash and skin very large onions ; parboil half an hour ; drain, push out the hearts, chopping them fine with a little bacon, add bread crumbs, season with pepper and salt, and moisten with a little cream. Fill the onions with this, put into a dripping pan with very little water, and cook until tender in a slow oven, basting often with melted butter. STUFFED SPANISH ONIONS. Parboil a Spanish onion, take out the center and fill with force-meat, cover with a thin slice of sweet, fat pork, sprinkle with a teaspoonful of salt and the same of sugar, add four teaspoonfuls of stock, cover closely and cook over a good fire. When the onion is done remove the pork, strain and skim the gravy and pour it over and serve. The best force-meat is made of cold chicken, a shred of ham, a little chopped parsley, half a dozen mushrooms, all chopped well and mixed with a tablespoonful of butter, pepper and salt. Delicious.—Mrs E. A. B. STEWED ONIONS. Select small ones of the same size. Skin and throw into cold water. After an hour put on to boil ; when half done drain, again cover with water. When tender turn off the water and add a cup of milk, a piece of butter, and season with pepper and salt. FRIED ONIONS. Peel and slice the onions in cold water, drain and then fry in boiling fat or butter. Stir constantly to prevent burning and do not allow them to get too brown. Season to taste and serve hot. CORN TO BOIL. Always select young and tender corn for boiling, and drop into boiling water which has been a little salted ; boil until done, which will require about twenty-five or thirty minutes. Some prefer it served on the cob, and it is also very nice cut off and seasoned with butter, pepper and salt. CORN PUDDING. Select young corn ; draw a sharp knife through each row lengthwise and scrape out the pulp. To a pint of the pulp, add a quart of milk, three beaten eggs and a lump of butter. Put into a moderately hot oven and stir until it begins to thicken ; then add salt to season and bake until lightly browned. Time — about one hour and a half in a moderate oven. GREEN-CORN PUDDING. Grate the corn from the cob, and add to it enough milk to make it rather thin ; add butter, salt, pepper and a very little sugar. Bake in a moderately hot oven. CORN OYSTERS.