Table Talk's illustrated cook book

Stew down and strain sufficient canned tomatoes to measure one pint. Add four eggs well beaten, ten drops of onion juice, salt and pepper to taste. Fill buttered custard cups and steam or bake until set in the center. Serve with cream sauce. SERVING TOMATOES IN CUPS AND COCOTTES. STUFFED TOMATOES. For stuffing, tomatoes should be firm and of good size. Cut a piece from the stem end of each, and with a teaspoon scoop out the centers. Many left-overs, such as chopped cold meats, cereals, macaroni or bread crumbs, may be used for stuffing. Whatever the mixture used, season highly with salt and pepper and onion juice or chopped parsley and enrich with melted butter. When filled, the tomato may be placed in a baking dish or, as in the illustration, baking cups, and bake in a hot oven. The illustration also shows tomatoes stuffed, baked in cocottes, and each finished after baking by the addition of a poached egg. BAKED CORN IN PEPPER CASES. Cut from the cob sufficient boiled corn to measure one pint. Scald six or eight bull-nose peppers for five minutes, rub off the skin, cut off the stem end and scrape out all the seeds. Make a good cream sauce with one tablespoonful of butter, one tablespoonful of flour, one cupful of thin cream and one-half of a teaspoonful of salt. Fill the pepper shells with the mixed corn and sauce, place close together in a baking-dish and bake in a hot oven for half an hour. H ^^^H ^^^^^^^^^^^^^^^^B^' ^ ^^^^ ^^^^^^^H >}f^l j^ ^^^^^^^^^1 1 ^^ - ■.^#*p^*^ m£Ji i ^^ ^^^^^^^|. 7^ i^ K-ik^ sPfiB pp^ ^Bi ^^^^i^H^k«^' - ^ ^ ■"•liUIK%l^»»» fi£»' ^iKf'X -"^ ■■t J*^ * ♦ BROILED CORN. CORN ON THE COB IS REFUSED BY MANY BECAUSE OF THE AWKWARDNESS IN HANDLING AT THE TABLE; YET, WHEN SO COOKED, WE GET BEST ITS FULL SWEETNESS. WHERE THERE IS A GAS BROILER IN THE KITCHEN, CORN CAN BE BROILED ON THE COB, BASTING IT WITH A LITTLE MELTED BUTTER AND SERVING IT PILED ON A NAPKIN. CORN IN TOMATO CUPS. Corn which is too old for serving on the cob is cut raw, seasoned, a tablespoonful of butter added to each pint and packed in tomatoes from which the centres have been scooped out. These are baked in a quick oven for half an hour. D < o O » 2« o2 O H P.a £5 S5 *< M (O CAULIFLOWER SALAD. COOK CAULIFLOWER. THEN PULL APART INTO FLOWERETTES; MARINATE WITH VINEGAR. OLIVE OIL, PEPPER AND SALT OVER NIGHT. WHEN READY TO SERVE, DRAIN AND ARRANGE ON A DISH; TUCK BETWEEN THE FLOWERETTES BOILED BEETS CUT INTO SLICES '.PLACE LETTUCE HEART IN TOP AND WREATHE BASE WITH STIFF MAYONNAISE. FROZEN TOMATO SALAD. From a can of tomato take all the large pieces of pulp, press them through a sieve and season highly with salt, pepper, a little tarragon vinegar and a few drops of onion juice. Put this mixture in the freezer and freeze as for a water ice. Take out the dasher, work down well in the can, repack the freezer and put in the cellar for a couple of hours. Grate or chop fine some English walnuts. Serve the frozen tomato on a bed of lettuce leaves and sprinkle thickly with the walnuts. Serve mayonnaise in a bowl. CORNED BEEF SALAD. Cut one pound of corned beef in dice. Add one tablespoonful of freshly grated horseradish and marinate with a French dressing. Serve in a bed of watercress and pass more dressing vvith it CRANBERRY AND CHEESE SALAD. A VERY STIFF JELLY IS MOLDED IN A JELLY TUMBLER; THEN SLIPPED ONTO A DISH CONTAINING CHEESE SALAD BALLS ON LETTUCE. LETTUCE SALAD WITPI CHEESE BALLS.