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Choose large, uniform size ripe tomatoes, remove the stem, and with a sharp knife cut off a slice from the stem end ; take out the core, place the tomatoes in a baking-dish and fill the orifice with bread-crumbs seasoned with butter, salt, pepper, a little sugar, and grated onion if liked ; replace the tops and bake in a slow oven. When done remove them very carefully from the baking-dish and arrange on a hot dish; garnish with sprigs of parsley. BROILED TOMATOES. Select three large Florida tomatoes; split each in two, strew a little cracker-crumbs over the cut part, brush a little butter over all, broil over a slow fire and serve with melted butter, salt and pepper. STEWED TOMATOES. In stewing tomatoes, pour away the surplus water, so soon as they begin to boil, and add a small piece of butter, a very little sugar, pepper and salt ; cook about fifteen minutes, when stir in bread-crumbs, if you like them. BOILED TURNIPS MASHED. Peel and lay in cold water, slightly salted, put them in boiling water, and boil gently for an hour and a half, or until tender, Try them with a fork, and when tender, take them up, drain them on a sieve, and either send them to the table whole with melted butter, or mash them in the colander with a wooden spoon ; stirring in a little butter with pepper and salt to taste; serve hot. Setting in the sun after they are cooked, or on a part of the table upon which the sun may happen to shine, will give to turnips a singularly unpleasant taste, and should therefore be avoided. When turnips are very young, it is customary to serve stewed whole in milk. Mutton, either boiled or roasted, should always be accompanied by turnips. BOILED MACARONI. Put it into boiling water and salt — enough water to cover it, and a tablespoon of salt to a quart of water. Boil it until it is just tender enough to break easily between the fingers without being boiled in pieces. Then drain it and put it in cold water, and keep it there just long enough to cool it. It will then be ready to dress with any kind of sauce or cheese. Italian macaroni is recommended because it does not break in boiling, and, besides, has a very mild, pleasant taste and is more nutritious, since it is made of better wheat than the American, German, or French macaroni. Never wash macaroni before it is boiled. If it is dusty, wipe it off with a dry cloth. MACARONI WITH TOMATOES. Boil macaroni in a little water with a piece of beef until tender. Take out the meat, season the gravy with salt and pepper ; thicken with a little flour, and add the tomatoes strained. BOILED RICE. To boil rice so that all the grains will be separate and the mass perfectly dry, pick it over and take out any husks there may be in the rice ; wash it in cold water and drain it, and then put it into plenty of boiling water salted. Boil it for twelve minutes ; then drain it and cover it with the lid of the kettle or a thick towel. Let it stand ten or twelve minutes longer, until it is dry and the grains crack just a little. Then it will be ready to use. RICE CROQUETTES.