Tomatoes. — Dip in hot water, peel, slice, serve raw; or cook cut into sections with 1 teaspoon salt, 2 tablespoons sugar, few grains pepper and J cup bread crumbs to 6 tomatoes; I onion, cut in pieces, added, gives a pleasing flavor; serve as Stewed Tomatoes. Corn and green pepper may be added to make Mexican Style Tomatoes. Arrange sliced or canned tomatoes, seasoned in layers with bread crumbs or boiled rice or boiled macaroni or spaghetti, in a well-greased baking pan, and bake until nicely browned on top; serve as Scalloped Tomatoes. Stuff raw tomatoes from which slices have been cut off from the tops and pulp removed; fill with boiled rice, bread crumbs, seasoned, and mixed with finely-chopped meat, and bake; serve as Baked Stuffed Tomatoes. Egg Plant. — Pare and cut, soak overnight in cold salted water, drain. Soak in cold water | hour, drain again, dry, sprinkle with salt and pepper, dip in crumbs, eggs and crumbs again. Fry in deep fat and serve as Fried Egg Plant. Squash. — "Wash summer squash, cut in pieces, remove seeds. Steam 20 minutes. Turn into a cheese-cloth bag, squeeze out water. Mash, season and serve. Cut winter squash in pieces, remove seeds and stringy part, steam or bake. Mash, season and refill shells and serve as Baked Squash. Com. — Remove husk and silky threads, leave a couple of layers of husk on, and plunge cobs into boiling water; boil 10 minutes; serve as Boiled Corn. Remove corn from cob, heat with 2 tablespoons butter, 1 tablespoon sugar, teaspoon salt, a few grains of pepper, | cup white sauce to 1 1 cups corn and serve as Stewed Corn. Arrange corn, white sauce mixed with finely-chopped green pepper and bread crumbs✪ Baked Stuffed Tomatoes in layers in a well-greased baking dish and bake; serve as Scalloped Corn. Mix 1 cup corn with 1 well-beaten egg, I cup flour, salt and pepper to taste, and shake to imitate oysters. Brown on both sides on a well-greased griddle and serve as Corn Oysters✪ Corn Oysters. 46 THE METROPOLITAN LIFE COOK BOOK SALADS Simple salads consist of fresh vegetables which require no cooking, such as the salad greens, which include leaf lettuce, head lettuce, romaine, lettuce, endive, chickory, escarole, sorrel and watercress, and vegetables such as onions, cabbage, celery, cucumber and tomatoes. Any of these may be served with an oil dressing or a boiled dressing. HOW TO PREPARE RAW VEGETABLES FOR SALADS Separate leaves or stalks into their natural divisions. Examine them carefully, removing inferior portions, insects, etc., that may be found on the vegetables. Wash thoroughly in several waters. Running water is prefer- able. Salted water aids in removing insects. Drain off the water and dry with cheese-cloth. Greens may be kept in a paper bag in the refrigerator until serving time. Coarser portions may be used for soups or sauces, while the tender portions may be served raw. Great care should be exercised in the selection and preparation of food which is not subjected to heat before serving, such as salad greens. Salad plants, carelessly cultivated or handled, may carry dangerous bacteria, and therefore should be carefully cleaned. SALAD DRESSINGS FRENCH DRESSING 5 teaspoon salt | teaspoon paprika 4 tablespoons oil J teaspoon pepper 1 to 2 tablespoons vinegar Mix ingredients in order given, stirring vigorously;* 2 tablespoons Chili sauce may be added.

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Tomatoes. — Dip in hot water, peel, slice, serve raw; or cook cut into sections with 1 teaspoon salt, 2 tablespoons sugar, few grains pepper and J cup bread crumbs to 6 tomatoes; I onion, cut in pieces, added, gives a pleasing flavor; serve as Stewed Tomatoes. Corn and green pepper may be added to make Mexican Style Tomatoes. Arrange sliced or canned tomatoes, seasoned in layers with bread crumbs or boiled rice or boiled macaroni or spaghetti, in a well-greased baking pan, and bake until nicely browned on top; serve as Scalloped Tomatoes. Stuff raw tomatoes from which slices have been cut off from the tops and pulp removed; fill with boiled rice, bread crumbs, seasoned, and mixed with finely-chopped meat, and bake; serve as Baked Stuffed Tomatoes. Egg Plant. — Pare and cut, soak overnight in cold salted water, drain. Soak in cold water | hour, drain again, dry, sprinkle with salt and pepper, dip in crumbs, eggs and crumbs again. Fry in deep fat and serve as Fried Egg Plant. Squash. — "Wash summer squash, cut in pieces, remove seeds. Steam 20 minutes. Turn into a cheese-cloth bag, squeeze out water. Mash, season and serve. Cut winter squash in pieces, remove seeds and stringy part, steam or bake. Mash, season and refill shells and serve as Baked Squash. Com. — Remove husk and silky threads, leave a couple of layers of husk on, and plunge cobs into boiling water; boil 10 minutes; serve as Boiled Corn. Remove corn from cob, heat with 2 tablespoons butter, 1 tablespoon sugar, teaspoon salt, a few grains of pepper, | cup white sauce to 1 1 cups corn and serve as Stewed Corn. Arrange corn, white sauce mixed with finely-chopped green pepper and bread crumbs in layers in a well-greased baking dish and bake; serve as Scalloped Corn. Mix 1 cup corn with 1 well-beaten egg, I cup flour, salt and pepper to taste, and shake to imitate oysters. Brown on both sides on a well-greased griddle and serve as Corn Oysters. 46 THE METROPOLITAN LIFE COOK BOOK SALADS Simple salads consist of fresh vegetables which require no cooking, such as the salad greens, which include leaf lettuce, head lettuce, romaine, lettuce, endive, chickory, escarole, sorrel and watercress, and vegetables such as onions, cabbage, celery, cucumber and tomatoes. Any of these may be served with an oil dressing or a boiled dressing. HOW TO PREPARE RAW VEGETABLES FOR SALADS Separate leaves or stalks into their natural divisions. Examine them carefully, removing inferior portions, insects, etc., that may be found on the vegetables. Wash thoroughly in several waters. Running water is prefer- able. Salted water aids in removing insects. Drain off the water and dry with cheese-cloth. Greens may be kept in a paper bag in the refrigerator until serving time. Coarser portions may be used for soups or sauces, while the tender portions may be served raw. Great care should be exercised in the selection and preparation of food which is not subjected to heat before serving, such as salad greens. Salad plants, carelessly cultivated or handled, may carry dangerous bacteria, and therefore should be carefully cleaned. SALAD DRESSINGS FRENCH DRESSING 5 teaspoon salt | teaspoon paprika 4 tablespoons oil J teaspoon pepper 1 to 2 tablespoons vinegar Mix ingredients in order given, stirring vigorously;* 2 tablespoons Chili sauce may be added.

Metropolitan cook book