The Institute cook book

Butter a baking dish and in it put alternate layers of tomatoes and bread crumbs, seasoning each layer of crumbs and covering it with small pieces of butter. Have a layer of crumbs on the top. If fresh tomatoes are used bake one hour, if canned, a half hour. If the crumbs begin to brown too quickly cover the dish with a tin plate. STUFFED TOMATOES 6 large tomatoes Vz teaspoon salt 1 cup bread crumbs V2 saltspoon pepper ' 1 teaspoon chopped onion 1 tablespoon butter Cut a slice off the stem end of the tomato and scoop out the seeded part. Brown the onion slightly in the butter; add it to the [illustration: Planned for a] V iiVjii 1 iLDLfi^O FamUy of Four bread crumbs, with seasoning, and fill the tomatoes with the mixture. Place them in a shallow baking pan and bake in a quick oven about thirty minutes. FRIED TOMATOES 3 large tomatoes Flour Salt and pepper Butter 1 cup cream sauce Wash the tomatoes; slice them in half -inch slices; sprinkle with salt, pepper and flour and brown lightly in butter. Lay on a hot platter and pour over them a cream sauce made with the butter that remains in the pan. TURKISH PILAF 1 cup stock 3 tablespoons butter Strain the tomatoes and cook them with the rice and stock in a double boiler until the rice is tender; add the butter and stir it in without mashing the rice. Serve as a border with meat or as a vegetable. If desired, a little catsup or Chili sauce and water to make three quarters of a cup may be substituted for the tomatoes. ASPARAGUS Cut off the woody part of the asparagus and scrape the lower ends of the stalks, or cut off all but the very tender part, saving the pieces for cream of asparagus soup. Wash the stalks and tie them in bunches; place them upright, stem end down in a deep saucepan. Pour in boiling water sufficient to come up to the tender heads but not to cover them; add a teaspoon of salt for each quart of water and place the saucepan where the water will boil. Cook until tender, leaving the cover partly off. It will take from fifteen to thirty minutes according to the age of the asparagus. Serve on thin slices of buttered toast, seasoning with butter, pepper and salt, or pouring drawn butter or cream sauce over all. Save the water for vegetable soup. If preferred, all the tender part of the asparagus may be cut into short pieces, boiled in water sufficient to cover, and served in cream sauce or in a little of the water in which it is cooked, seasoned with salt, pepper and butter. [illustration: Planned for a Family of Four] Family of Four V Jl VjiS 1 AJ3L>£<0 OKRA Wash young pods and boil them in salted water until tender, about twenty minutes; drain and reheat for five minutes in cream, adding butter, salt and pepper. GREEN PEPPERS STUFFED 6 peppers , Vi teaspoon basil Bread crumbs y\ teaspoon summer savory 2 teaspoons salt 2 tablespoons butter or drippings 1 tablespoon herbs 1 cup white sauce 2 cups white stock or water