The National home cook book

nd season as you would meat. er ‘to a platter. Then make a gravy in the pan as you, after cooking meat and turn it over the tomatoes. — ‘ _ TOMATOES (Spiced)—Take green tomatoes, cut in fin strips until you have six pounds; add four or five good-sized peppers (green), after cutting fine. Also add 2% pound white sugar and one quart cider vinegar, a half ounce 0: ‘cloves, a little mace. Cook all together about an hour, TOMATOES (Stuffed)—Scoop out the inside of tomato make a dressing of bread crumbs, a small onion, parsley, butter, salt and pepper, moisten with meat stock. Then he tomato shells and bake. TOMATO SURPRISE—Peel and.chill round tomatoes ° white sauce, then with grated cheese, and cook until eg s set. The cheese of course, can be left out if not liked When in a hurry to peel tomatoes and no hot water i ‘ready, rub the back of a knife blade over the tomato; ‘loosens. the skin and they will peel very nicely. : - TURNIPS—Two quarts turnips, three medium porate 3 ne tablespoon salt. Cook one hour, drain water off, mash fine, add piece butter size of egg, teaspoon sugar, table- spoon flour mixed with a little milk; then add cup of milk. ~ TURNIPS (Creamed)—Cut in cubes, boil in salt water til done, pour water off. Make sauce: One tablespoon butt and one of flour, rub together, add large cup of milk, an ook in double boiler until thick; salt cain pepper: 1s ta our over turnips, CHICKEN SOUP—Place chine in kettle and add six ‘cups of .cold water, a few celery leaves and two teaspoons salt. Boil slowly for 20 minutes, place in cooker for 8 hours. Allow chicken to almost cool in liquor; it may be used for salad “eroquettes. Allow soup to cool and remove tat before are BAKED BEAN SOUP—Two cups baked beans, four cups ‘water, four teaspoons tomato juice, one. slice onion, one stalk “celery, two tablespoons flour and seasoning. Add a quart of ‘water to cold beans, also slice of onion, stalk of celery chopped y fine and a fourth of a cup of tomato. juice: i dd onion, Baa and carrot which have been cut into eed pieces. Boil 15 minutes and place in the cooker 8 hours. ‘smooth paste of flour and water and add to soup. Heat, cirri “until it thickens. | : CREAM LENTIL SOUP—Cream lentil soup ts made like th bove except that one quart of milk is added eg of. soup ae tock, and the amount of butter may be increased. : BEAN SOUP—One cup navy beans, two quarts water, on small onion, two stalks celery, one tablespoon salt, one- -fourt teaspoon pepper and two tablespoons butter. Soak beans ove night, drain and add two quarts of cold water. Add choppe celery and onion, also salt and -pepper. Boil slowly for 1 ‘minutes. Place in cooker for 8 hours. Rub through sieve, ad butter and serve. ve E “MACARONI SOUP—One cup macaroni, six cups soup adele i 4 eee seasoning. Saber macaroni into ‘small pieces and drop into 4 taait onion and Bae salt. Boil for 10 ining and place in : - eooker 8 hours. Rub through sieve, add butter and flour rubbe together, stirring until it thickens. Add-milk and serve. a DRIED GREEN PEA SOUP—Made by the same method a ‘Split Pea Soup. MUTTON AND VEHAL SsouP—One pound mutton, one poun veal, two quarts water, one small onion, one small carrot, | stalk celery, one tablespoon salt, one-fourth teaspoon pepper and two tablespoons rice. Remove fat from mutton and cut into -inch pieces. Cut veal into inch cubes and brown in fryin pan with a little butter or fat. Place meat in kettle and cove! into small pieces. oil 15 minutes and place-in ookae all day. e hot. ‘The meat and vegetables may be used with potatoes f PEARL SOUP—One- fourth cup pearl tapioca, two cups col one quae aay stock and seasoning. Drain. ili ups of water to meat in frying pan; allow to boil a minute nd add to kettle. Add seasoning and diced carrot and turnips