The Toronto Cook Book

Cut boiled carrots in small pieces and cover with milk enough to stew them, add salt and pepper to taste, small piece of butter. These are delicious. Potatoes Cooked with Onions Take one tablespoon of fat from salt pork or bacon into frying pan; when hot put in sliced raw potatoes and two small onions, salt and pepper; stir all together, let cook five minutes, pour in enough hot water to fill frying pan; cover. If water cooks out before potatoes are done, add more water. Fried Green Tomatoes Take four or five green tomatoes, cut into quarter-inch slices, immerse in melted butter, dip in seasoned bread crumbs and fry in butter until tender and brown. Potatoes in the Shell Bake eight medium-sized potatoes, when done cut in lengthwise pieces, remove the insides without breaking the skin, mash, add butter, pepper and salt, two tablespoons milk, and the beaten whites of two eggs; if desired, it is much nicer with a little onion juice to flavor; stir together lightly and fill the shells with the mixture; bake in the oven twenty-five minutes, so that they will have a nice, brown color. This must be prepared very quickly and placed in oven at once. Potatoes Lyonnaise Take two tablespoons butter, place in frying pan, melt and add one tablespoon chopped onions and some cold boiled potatoes ; cut in small pieces, stir until the butter has been absorbed ; add salt and pepper; serve hot, well browned. Vegetables Baked Tomatoes with Peppers Remove the seeds and partitions from two sweet green peppers, put the peppers in boiling water for five minutes to parboil, then drain and cut in thin strips. Cut firm, fresh tomatoes in halves, sprinkle with the peppers, dot with bits of butter and dust with pepper and salt. Place in well-buttered pan and bake until done. Asparagus Take the asparagus and break off the tender tips and cut them into one quarter inch lengths, put them in salted water to which has been added a small speck baking soda, and boil until tender, put the stalks into another vessel of water similarly prepared and boil until tender ; when properly cooked drain thoroughly, put the stalks into a casserole with two ounces of good butter, and let them color over quick fire, then add the tips and serve with a white sauce to which has been added a pint of small young peas ; the dish may be garnished with pieces of toast and nicely poached eggs. Stuffed Egg Plant Cover an egg plant with boiling water and let simmer about fifteen minutes; remove from the water and cut in halves. Scrape out the interior to leave a firm shell and press out the moisture from the pulp. Melt two tablespoonfuls of butter, add half an onion, chopped fine, and when softened by the heat add a cup and a half of cold cooked meat, chopped fine. Veal or chicken with a little ham is preferable. Stir in a small tomato, also chopped fine, the pulp of the egg plant mixed with an equal amount of grated bread crumbs, a beaten egg, salt and pepper to taste; cook about ten minutes, mixing thoroughly. Fill the two shells, giving them a rounded shape on the top; cover with half a cup of pulverized biscuit crumbs mixed with three tablespoonfuls of melted butter. Bake until brown and serve very hot. Cabbage with Oysters