The Toronto Cook Book

Put into boiling salt water and boil until thoroughly done, then turn into strainer and allow to drain well; place back in saucepan, season with salt, pepper and butter, and serve with cream if desired. If served plain, they must be kept very hot. Egg Plant Pare and slice them, put in salt water and let remain until all the bitterness has been extracted; now wipe dry and dip in beaten egg and then in rolled soda biscuits; sprinkle over each piece very little pepper and fry in hot fat. Serve while hot. Let remain in water until ready to cook, as they will blacken when exposed to the air. Tomato Balls Scoop out one-half the inside of not-too-ripe tomatoes; put together odds and ends of meat which have been left over; chop fine and stuff tomatoes, sprinkling with bread crumbs on top and adding tiny piece of butter. Bake fifteen minutes, and serve with tomato sauce. Vegetables Onion Souffle Take two tablespoons melted butter; place in saucepan, add four sliced onions and a cup of hot water; cover tightly and steam until tender and all water absorbed; remove from fire and mash; add one tablespoon flour, three eggs (yolks beaten separately), one tablespoon butter, two tablespoons cream, pinch of salt and whites of eggs beaten stiff; sprinkle chopped nuts over top ; bake in slow oven until brown. Tomatoes Stuffed Cut the tops and take out seeds of firm tomatoes; take two cups bread crumbs, two cups of chopped nuts, salt and pepper to taste, two eggs; mix and fill in the tomatoes. Bake thirty to forty minutes in slow oven. Baked Southern Potatoes Take freshly baked potatoes, scrape out inside, being careful not to break shell; place in a bowl, mix with pepper, salt and enough milk to moisten, adding a little chopped onion. Fill the skins and spread well with butter; brown under gas or front of grate; then place in oven for ten minutes. Potato Cake Take four potatoes grated, drain off the water, add two eggs, half a cup milk and some soda biscuit crumbs, salt and pepper; and a tablespoon melted butter ; place on well-greased frying-pan and brown. Serve hot, spreading on plenty of butter. Scalloped Potatoes Take a half dozen medium sized potatoes, slice and wipe dry ; place in pudding dish with sprinkling of flour, salt and pepper, little pieces of butter ; then pour on pint of milk and bake until well done. If desired, place in the bottom of dish a sliced onion, which gives a most delicious flavor. Baked Beets Clean beets, put into oven in a little water to keep from sticking; bake three to four hours; then remove skin, cut into thin slices, and serve with the following dressing: — Take butter size of large egg, one tablespoon vinegar, salt and pepper to taste; while hot, pour over beets and set in oven for few seconds and serve hot. The Toronto Cook Book Onions Stuffed Boil half a dozen onions until tender (don't break); when cold remove the centre; chop centres and mix a cup of chopped ham and season to taste; moisten with cream and beaten yolk of an egg; fill the shells and place piece of butter on top of each. Put in deep dish and pour a little milk over them; cover tight and bake about twenty-five minutes; then sprinkle with butter crumbs and bake five minutes longer uncovered. Carrot Stew