The Toronto Cook Book

Cut a small firm head of cabbage in quarters, soak in cold water one hour, then put in boiling salted water in which onequarter of a teaspoon of soda has been added and boil ten minutes. Drain, cover with fresh boiling water, boil until tender and drain again. Melt one tablespoon of butter with two tablespoons of heavy cream, pour over the cabbage, sprinkle lightly with curry powder and cover with broiled oysters. The Toronto Cook Book Carrots and Peas Scrape carrots, cut into dices, boil in salt water until tender, and drain; take can of peas, drained, put into saucepan with one tablespoon butter, three tablespoons thick cream, pepper and salt to taste; let stand until thoroughly heated, add carrots and serve. Stuffed Tomatoes Wipe and remove thin slices from stem end of six mediumsized tomatoes. Take out seeds and pulp, sprinkle inside tomatoes with salt, invert, and let stand one-half hour. Cook for five minutes the following: Two tablespoons butter with onehalf tablespoon finely chopped onion, add one-half cup finely chopped cold cooked chicken, or other meat, one-half cup stale bread crumbs, tomato pulp, salt and pepper to taste. After cooking add one egg slightly beaten and cook one minute. Refill the tomatoes with this mixture, place in a buttered pan, sprinkle with buttered cracker crumbs, and bake twenty minutes in a hot oven. Ham Corn Ragout Cut scraps of ham or bacon in small squares ; fry brown, add six ripe tomatoes, peeled and sliced, and the grains cut from six ears of corn. Cover with boiling water, season with red pepper and salt, and cook slowly one-half hour. Serve hot with toasted bread. Cucumbers in Brown Gravy Pare half a dozen medium-sized cucumbers and cut them into thick slices, place them in iced water, let stand half an hour, drain, simmer in unseasoned beef stock until tender, then skim out the cucumbers and lay them in a hot vegetable dish. Cook one tablespoon of browned flour in one tablespoon of butter, add the stock, stir until thick and smooth, season with one teaspoon of kitchen bouquet, one-third teaspoon of onion juice and pepper and salt to taste. Pour the sauce over the cucumbers before serving. French Potatoes Cut boiled potatoes in quarters. If potatoes are large cut into eighths. Pour over melted'butter, flavored with lemon juice. Season with salt and paprika and cook about ten minutes in the oven; then sprinkle with parsley, one and one-half cups of potatoes to two tablespoons butter, one-half teaspoon lemon juice. Vegetables Hashed Brown Potatoes Chop coarsely some cold boiled potatoes. Put in a bowl, add one-quarter cup cream or milk, pepper, salt and one tablespoon of melted butter and mix well. Have a large spider ready with enough melted butter in it to thoroughly grease it. Put in the potatoes, smoothing it level with a large spoon. Cook over a slow fire until a golden brown on the under side. Lay over it a plate that just covers it and invert. Then slide the potatoes back into the pan, browned side up, and brown the other side. Steamed Cabbage Cut cabbage same as for sauerkraut. Add three slices fat bacon cut up in small pieces. Fry out until brown. Put cabbage and bacon in frying pan, add one-quarter cup vinegar, cover with water, season with salt and pepper to taste. Cover closely in frying pan and steam moderately for two hours. Potato Ribbons