The Monmouth Baptist ladies' cook book

BAKED TOMATOES. Mrs. O. D. Hawkins. Take twelve large smooth tomatoes, scald and peel. Arrange them in a baking pan. Cut a small hole in the stem end, into which put a good sized piece of butter, a little sugar, salt and pepper. Cover with bread crumbs, bits of butter and seasoning. Bake slowly two hours. Take out with a cake turner, carefully, put on a flat dish, pour the liquid from the pan over them and serve hot. CREAMED TOMATOES— FRIED. Mrs. R. C. Blaney. Pare medium sized tomatoes, cut in half, roll in flour, fry in hot butter till nice brown. Dish ; sprinkle with salt and pepper. Thicken butter in frying pan with tablespoon of flour, add teacup of rich sweet milk, boil till thick and pour over tomatoes. Serve hot. . ESCALLOPED TOMATOES. Mrs. J. A. Joel. Put a layer of crushed crackers into a buttered baking dish. Season with butter, salt and pepper ; moisten with water. Then a layer of ripe tomatoes, sliced. Season to taste. Alternate these layers until the dish is full, using the crackers last. Canned tomatoes may be used in this manner. FRIED TOMATOES. Cora Shultz. Slice ripe tomatoes in one-half inch slices and roll in flour. Have ready frying pan with two-thirds lard and one-third butter. When hot put in the tomatoes and fry (uncovered) to a nice brown. Salt and pepper both sides when turning. Green tomatoes are excellent treated the same way, but must fry a little longer and be covered, so they will steam tender. Use salt and pepper liberally. They may also be rolled in egg and cracker crumbs. TOMATOES AND RICE. Mrs. E. Jamieson. In cooking tomatoes for one-half dozen persons, put in two tablespoons of cooked rice when first put on to stew. It will be found a very palatable dish cooked until the rice is well done, and seasoned with butter, pepper and salt. STUFFED TOMATOES. Mrs. M. J. Braiden, Rochelle. Cut a thin slice from the blossom side of the tomatoes and with a teaspoon remove the pulp without breaking: the shell ; chop one onion and add, with bread crumbs rubbed fine, to the pulo and season with pepper and salt (and sugar, if you like). When thoroughly mixed, fill the tomatoes and put the slice back in its place. Put in baking dish, stem side down with just a little water and a lump of butter on each to keep from burning. TOMATO TOAST. Miss Jean Foster. One pint of tomatoes, well cooked, one-half teacup of celery, pinch of soda, one pint of milk, butter size of a walnut, thicken with flour, season to taste. Serve on hot buttered toast. BAKED TURNIPS. If large, split and bake as potatoes, only longer — about two or three hours. When done, mash fine, season with butter, salt and pepper. Serve hot. BROWNED TURNIPS. Mrs. Edgar Buzan. Boil till partly done, then slice, spread with butter, salt and pepper, and brown in oven. Serve hot. ESCALLOPED TURNIPS. Pare, slice, put on to cook in salted water ; cook till tender, pour off the water, drain well. Put a layer of cracker crumbs in baking dish, then layer of turnips with bits of butter, then cracker crumbs and turnips, having the top layer of crackers with butter, pepper and salt ; pour enough milk over to fill the dish. Bake from three-quarters to an hour, having the top a nice brown. Add a little sugar to the water when boiling turnips. Salads "The imaginary relish is so sweet that it enchants my sense."