The Fredericksburg home kitchen cook book

From the blossom end of smooth, ripe and solid tomatoes, cut a thin slice; scoop out the pulp without breaking the rind surrounding it. Chop cabbage and onions fine, mix with fine bread crumbs and tomato pulp; season with pepper, salt and a little sugar; add the cream and mix well. Stuff the tomatoes; replace the slices, and place tomatoes (with cut ends up) in a baking dish with enough water to keep from burning. Drop a small lump of butter on each tomato and bake until tender. Place another small lump of butter on each tomato and serve in same dish. Very fine. MISS BERTHA OCHS. Baked Tomatoes. Remove the skin from tomatoes and cut in halves. Roll in cracker crumbs that have been seasoned with salt and pepper, sprinkle tops with grated cheese and put in pan that has been greased. Bake 20 minutes. MRS. WILLIE MARSCHALL. Deviled Radishes. Pare radishes and boil until tender, adding 1 teaspoonful of salt to water when nearly done. Place in a buttered, shallow glass baking-dish and sprinkle over 2 cupfuls of radishes, 1 tablespoonful of chopped nut meats, using walnuts or peanuts and 1 tablespoonful of grated cheese. Cover with rather thick and highly seasoned tomato sauce, sprinkle crumbs over thickly, grate 1 tablespoonful of cheese over all. Brown in a hot oven. — 56 — SALADS ^ Apple Salad. Peel and dice about half a dozen apples. Beat 2 egg yolks, y2 teaspoon of lemon juice, salt, white pepper, 1 teaspoonful of mustard, 1 tablespoonful of vinegar, 1 tablespoonful of sugar and heat over slow fire until it begins to boil, stirring constantly. Then add 1 cup of cream, beat until it is cool. Pour over apples and mix thoroughly. Beet Salad. Cold boiled potatoes, beets, celery, in equal parts; 3 hard boiled eggs; 3 tablespoonfuls olive oil. Season to taste. Dice the potatoes, beets, and celery. Mash the yolks of the eggs, add olive oil, salt and pepper and mix with the vegetables. Serve on lettuce leaves and garnish with rings of the hard boiled whites. MRS. AUG. ITZ. Celery Salad. 2 bunches celery; 1 tablespoon olive oil; 4 tablespoonfuls vinegar; sugar, pepper and salt to taste. Wash and scrape celery; lay in ice-cold water until ready for use. Cut into inch lengths, mix with dressing and serve cold. MRS. ED. OEHLER. — 57 — Cabbage Salad. Medium sized head of cabbage; 1 large onion; 6 green sweet peppers; 6 medium sized tomatoes. DRESSING: iy2 cup water, y2 cup vinegar; y2 cup sugar, 1 tablespoonful black pepper; 2 tablespoonfuls salt; y2 cup sweet cream. MRS. AIB. KOENNECKE. Cabbage Salad. 2 cups each of finely chopped cabbage and mellow apples, cover with boiled dressing made from the yolks of 2 eggs; 1 gill of vinegar; 2 gills milk; 1 tablespoon of butter; 1 teaspoonful of salt; 1 teaspoonful of mustard; % teaspoonful of black pepper; carefully mixed and cooked in double-boiler. The cabbage should be soaked in cold water 1 hour before chopping and the dressing should be cold. Mix cabbage, apples and salad dressing and just before serving add 2 cups of finely chopped, roasted peanuts. MRS. W. C. CARTER, Cabbage Salad. Medium sized head of cabbage; 1 large apple, chop up fine and salt ; y2 cup chopped nuts. Pour over this a dressing made of 2 eggs; 1 teaspoon butter ; y2 cup pine-apple juice ; a pinch of mustard and celery salt, and y2 cup vinegar.