The New century cook book

Stuffed Baked Tomatoes. Cut off the top of a medium sized tomato, scrape out the center and lay it aside to mix with the filling. Filling to be made of cracker or bread crumbs, chopped celery, a small piece of butter, salt and pepper. Mix this filling with the scraped out center, adding a little onion if desired. Put in tomato and bake slowly. Roze E. Bruce. Panned Tomatoes — (Maryland Style). Wash tomatoes and cut them in rather thick slices (do not skin), place them in dripping pan, sprinkling with pepper and salt and a dust of flour. Put them into a hot oven to cook, New Century Cook Book. when brown and done place in pan some lumps of butter and enough new milk or cream to lightly cover bottom of pan, let it boil up well — serve hot. Mrs. J. M. Melville. Tomato Relish. Thirty ripe tomatoes, twelve sour apples, ten onions, six peppers, five tablespoons salt, one pint vinegar, sugar to taste. Scald and skin the tomatoes, pare and core the apples, peel the onions, and remove seeds from the peppers, then chop all very fine; mix thoroughly and stew them slowly for an hour and a half. Mrs. J. R. Patterson. Baked Cucumbers. Baked cucumbers are delicious. Peel good sized cucumbers, cut them in two lengthwise and remove the seeds and soft part, keeping the shape perfect. To three cucumbers, take threequarters of a cup of soft bread crumbs and rub into them butter the size of a small egg and a teaspoon of finely chopped onion. Season this with a large saltspoon of salt and a good dash of cayenne. Sprinkle a salt spoon of salt over the cucumbers, fill them with the seasoned bread crumbs and bake until the cucumbers are very soft and the filling a nice brown. Mrs. E. C. Spinney. Escalloped Onions. Cut the onions in very thin slices. Let them lie in salt and water for an hour. Then place a layer in a deep dish, cover with bread and cracker crumbs and season with salt and pepper and butter. Proceed in this way until the dish is full. Cover with milk and bake one hour and a half. Mrs. J. M. Clark. Scalloped Tomatoes. Chop one onion fine, put in sauce pan with two tablespoons of flour and a little butter, three or four sausages already boiled and taken out of their casings, three tablespoons of bread crumbs, a little parsley. Chop well together, mix with soup stock or milk, cool five minutes, fill tomatoes with it — put bread crumbs and a piece of butter on each, bake for fifteen minutes. Mrs. S. Blatchford. New Century Cook Book. Rice Balls. One cup of boiled rice, one egg, and a little salt, make in balls, roll in cracker crumbs and fry same as doughnuts. Mrs. Johnson. To Cook Mushrooms. Egg with mushrooms comes under the head of dainty dishes. Put half a can of mushrooms drained from the liquor, over the fire with a large tablespoonful of butter, and a little salt and pepper. Let them get thoroughly heated and turn into a baking dish; break over them enough eggs to cover the top, being careful not to break the yolks. Serve when the eggs are set. Cold Slaw. One small head of cabbage chopped very fine, two-thirds of a cup of vinegar, two-thirds of a cup of rich cream, two tablespoons of sugar, salt and pepper to taste. Put vinegar in large dish, add salt, pepper and sugar, then add cream, stirring all the time, beat until frothy, then add cabbage. Mrs. Mary McCreary. Cold Slaw.