The economical cook book

Wash the celery clean, cut it in pieces about two inches in length, put it in a stew-pan with cold water to cover, and siah mer slowly nearly two hours ; then drain off the water ; add to the celery a teacup of cream^ two ounces of butter with a tablespoonful of flour mixed in it, and a little salt ; give a boil up and serve. Serve with boiled poultry or mutton. * Hominy. Philadelphians call by this name the full-sized unbrokeai article ; take of such a coffeecupful, wash it in two or three waters ; its whiteness depends somewhat on this, and put it at an earthen sauce-pan with a close-fitting lid, holding about two quarts or a little more (no less), fill up with cold water, cover closely, and set it far off in one corner of the range the morning of the day before you wish it for dinner ; do not disturb it until next day; then quite early in the morning bring it forward where it will oook slowly, stir it occasionally, add no more water, and let it cook until ready to serve for dinner, be that early er hie ; towards dinner-time, if not boiled sufficiently, then leave off the lid for a while that the water may all evaporate, as it must be dry without draining. When ready to serve it, put in a vegetable-dish a piece of butter as large as an egg and a teaspoonful of salt, tarn the hominy in the dish, make a little hole in the middle, pat in it two tablespoonsfol of oream (not milk), oover closely and send to table, to be stirred when helped. If these directions are followed, you will have hominy in perfection, which is a very excellent dish ; most other ways of cooking it you have a compoand that nobody eats. * Samp or Oriti. This is the hominy groand rather coarsely, called sometimes breakfast-hominy; it will boil in a maoh shorter time than the above ; put it on in cold water, and boil it an hour or two slowly, served plainly and seasoned at the table. When cold, you may make a very nice dish of what has been left from another meal by stirring in it, to about a pint, three eggs well beaten, butter the size of an egg melted in a cap of warm milk, and a little salt ; beat it antil perfectly smooth, batter a dish, turn in the mixture, and bake in a quick oven from half to three-quarters of an hoar ; when a nice brown, it is done. For breakfast, or to eat with roast meat at dinner. * Fried Tomatoes with Cream Oravy. Wash and wipe large ripe tomatoes, and cut them in slices half an inch in thickness, season with pepper and salt, and fry them in sweet drippings or half batter and half lard. When they are all done, dish them, and dust a little flour in the pan, pour in a teacup of rich cream, give a boil ap, pour over the tomatoes and serve. A nice breakfast dish. * Baked Tomatoes. Pour boiling water over them to loosen the skins, peel them, and cut out any green core there may be ; butter a baking-dish, VE0ETABLE8. 141 put in the tomatoes whole, two layers, each one seasoned with pepper, salt, a sprinkling of sugar, and little pieces of butter put over quite thickly, and bread crumbs, rather more crumbs on the lep layer than the other, strew pieces of butter, pepper and salt over the crumbs on the top, bake nearly two hours in a good OTen, serve them in the dish they are baked in. Canned tomatoes that are put up without cooking are very nice done in this way. * Broiled Tomatoes. Wash and wipe fine large ripe tomatoes, cut them in half horizontally through the middle, put them on a gridiron with the cut side down oyer a clear fire. When partially cooked, turn them over, and finish them with the skin side next the fire ; lay them on a hot dish, and season with butter, pepper and salt. A nice breakfast dish. Stuffed Tomatoes.