Meat substitutes

to remove every seed from the pepper. Mix the peas and pepper together, and season with salt, pepper and butter. Q Tomatoes with Nut Stuffing Six tomatoes ; three cupfuls of soaked bread crumbs ; one and one-half heaping teaspoonfuls of peanut butter ; one-half cup ground pecan nuts. Dissolve the nut butter in a little water and mix the bread crumbs, nut butter and nuts together; a very little minced onion may be added. Season with salt and pepper. Place in each tomato, with the stuffing, one-half of a nut meat, and a nut meat should also crown the mound of stuffing on the top of each tomato. Q Tomatoes Stuffed with Cheese One cup cracker crumbs moistened with water ; one-half cup grated cheese: one tablespoonful of butter; salt and pepper Mix the cracker and cheese together, add the butter and season. Stuff the tomatoes with the mixture but do not place any around the tomatoes in the pan. Q Baked Peppers Carefully remove all the seeds from green, sweet peppers ; prepare either of the first three above fillings, as for tomatoes. Fill the peppers and bake. Q Baked Hominy and Cheese After washing a cupful of hominy in three waters, pour upon it a pint and a half of boiling water, and boil for twenty minutes ; then add a tablespoonful of butter, a pint of milk, one egg, and a cupful of grated cheese. Bake for forty minutes in a moderate oven. Muse, sing the man that did to Paris go, That he might taste their soup, and mushrooms know. -W. King. Q Baked Mushroom^. Select nice, large mushrooms, peel and remove the stems; put them in a porcelain saucepan with a tablespoonful of butter and set on the back of the stove until all the mushroom liquor is drawn out, then add a slight seasoning of pepper and salt and put the saucepan over the fire, stirring now and then, until the mushrooms are almost done; cover the bottom of a baking dish with slices of toast ; put the mushrooms over these, adding to the liquor an equal quantity of sweet cream ; cover the top with coarse bread crumbs and bits of butter and bake in the oven until lightly browned. Q Mushrooms are substantial food, and the wild sorts (when one learns to know them) as well as the cultivated varieties, should appear more frequently upon the table as part of the regular bill of fare when they can be secured. Stuffed Apples Scoop out a good core from cooking apples and fill with equal parts of whole wheat, or plain bread crumbs, and chopped mushrooms ; season with tomato catsup, or other prepared sauce, or fresh chopped parsley, etc.; place in a baking dish, dotting the apples with butter and adding a little water to the dish. Bake until the apples are done. Instead of mushrooms, the apples may be stuffed with chopped peanuts mixed with whole wheat bread crumbs, adding a little butter and seasoning. Another way is to use boiled chestnuts mashed and seasoned for stuffing the apples. Small cheer and great welcome makes a merry feast. —Shakespeare. Q Cheese Custard