365 tasty dishes

From 8 large round tomatoes cut the stem ends; scoop out the insides, place this in a saucepan, stew down until thick, then press through a sieve. In a frying-pan cook slowly together i chopped onion and i tablespoonful of butter. When lightly colored add i^ cupfuls of soft bread crumbs which have been soaked in water for ten minutes then pressed quite dry, ^ of a cupful of finelychopped mushrooms, i tablespoonful of finelychopped parsley, i teaspoonful of finelychopped green pepper, a high seasoning of salt, pepper and thyme and J^ of a cupful of the stewed tomato. Stir for a moment more, fill the tomatoes with the mixture, cover the top of each with buttered crumbs and place in a very hot oven until browned. Serve with tomato sauce. SEPTEMBER. I. — Okra and Com Fricassee. In a skillet melt and heat ^ of a cupful of lard or bacon fat. When smoking turn in i pint of sliced okra and stir occasionally until it begins to color. Add 3 cupfuls of sliced raw com, and when it is lightly browned pour ofif nearly all the fat. Dredge in i tablespoonful of flour, stir until it is absorbed, then add ^ of a cupful of milk and stir occasionally for fifteen minutes, seasoning to taste. a.— Corn Chowder. Chop fine ^ of a pound of fat salt pork, put into a deep kettle with 2 large white onions chopped fine and cook for ten minutes without browning. Add i pint of raw potatoes cut into half-inch dice and sufficient boiling water to cover. Cook for ten minutes, add I pint of com cut or scraped from the ear, salt and pepper to taste and simmer Scptcinbct* for fifteen minutes longer. Have ready i pint of milk made into a thin sauce, with i tablespoonful of butter and i^ tablespoonfuls of flour. Add to the chowder with more seasoning if necessary and boil up twice. 3. — Rice with Peaches. Boil I pint of rice ; when done, stir into it 2}i cupfuls of sugar and j^ teaspoonful of salt, and beat well with a wooden spatula. Wet an oval mold with cold water, press the rice into it, and set away in a cold place until needed. Make a syrup of 2 cupfuls of sugar, the juice of 2 lemons, and i pint of water ; boil until clear. Peel and halve i dozen fine peaches. At serving time turn the rice out on a flat dish, arrange the fruit around it, and pour the syrup over all. Serve very cold, with lady-finger cakes. 4. — Cauliflower with Cheese. Trim off the outer leaves and soak, head downward, in salted water. Place in a saucepan, head up, cover with boiling salted water and boil gently but steadily until tender when tested with a fork, then drain. Break off the September. branches and put in layers in a baking-dish with salt, pepper and grated Swiss or American cheese. Pour over all about i pint of white sauce, cover with a thick layer of buttered bread crumbs and place in a hot oven until browned. Serve as a course with saltine wafers. 5.— Fried Scallops. Wash and drain the scallops. Drop them into a saucepan of boiling salted water and boil for five minutes, then drain and set in the icebox until cold and firm. Have ready a small saucer of flour slightly salted. Break an tgg in a saucer ; add i tablespoonful of warm water and beat with a fork just enough to break the stringiness. On a plate have a quantity of fine dried bread crumbs; also have ready a deep kettle partly filled with smoking hot fat. Roll each large scallop in the flour, dip into the beaten egg, turning, that it may receive a thorough coating ; then lift it with fork or spoon, allowing any excess of egg to drain off, and roll it in the crumbs. When all are done, fry about a dozen at a time in the fat and drain for a moment on soft paper. Arrange on a hot platter, gar- nishing with watercress or the feathery green fixmds of the carrot.