The new home cook book

ESCALOPED TOMATOES. Put in an earthern baking dish, a layer of cracker crumbs and small bits of butter; then a layer of tomatoes with a very little sugar sprinkled over them ; then anothei layer of cracker crumbs seasoned with butter, and a layer of tomatoes, until your dish is full, with the cracker crumbs at the top ; pour over all this a little water to moisten, and bake half hour. STEWED TOMATOES. Put ripe tomatoes into hot water and skin them ; then throw them into an earthen stew pan (a new tin will do, but not so good) ; cut up and let the tomatoes cook gently a few minutes ; season with butter, pepper, salt, and serve. Or, you may add bread crumbs and sugar to the tomatoes if preferred. Some cooks stew tomatoes for a long time, but the flavor is finer if allowed to simmer but a few moments, just sufficient time to heat well through. BAKED TOMATOES. Wash, wipe and then cut in two ; place them in a baking tin with the skin side down, and season with pepper and salt, and place in a hot oven ; take up carefully when done, and put bits of butter on each piece of tomato. FRIED TOMATOES. Cut a large Fiji tomato in half, flour the cut side, heat very hot, and put the floured side down ; when brown on one side, turn ; when done, pour over a teacup of hot cream or rich milk. TOMATO HASH. Butter the dish well; put in a layer of sliced tomatoes, a layer of cold meat, sliced thin ; then a layer of bread and butter, and so on until the dish is full, seasoning well with pepper and salt, and beaten eggs poured over the top. Bake brown. FRIED EGG PLANT. Mrs. F. M. Cragin. Slice the egg plant, at least half an inch thick ; pare each piece carefully, and lay in salt and water, putting a plate upon the topmost, to keep it under the brine, and let them remain for an hour or more. Wipe each slice, dip in beaten egg, then in cracker crumbs, and fry in hot lard until well done and nicely browned. EGG PLANT STEWED. Put the egg plants into cold water slightly salted, and boil until they can be pierced with a fork, having changed the water once in the meantime. Peel and mash and season with salt water, pepper and butter. Serve hot. EGG PLANT FRITTERS. Cook as above until very tender; then drain, skin and mash finely ; mix with it butter, salt, and an egg, with two or three tablespoons of flour, and drop by spoonfuls into hot lard. MACARONI. Mrs. M. C. Gridley, Evanston. Cook macaroni in water until soft ; then put in a deep dish with alternate layers of grated crackers and cheese, a little salt; fill up the dish with milk and bake one hour. MACARONI. Pour over one-half a pound of macaroni one quart of boiling water and let it stand for half an hour; then drain and pour cold water over it ; in a few minutes, drain again and put it in a kettle of boiling milk and water ; when tender, which will be in a few minutes, drain it and season with butter, cream, salt and pepper. Serve hot. If liked, add grated cheese to season. ONIONS — BOILED. Select those of uniform size ; remove the outer skin, then boil until tender in a large quantity of milk and water ; the flavor will be more delicate. Drain them when tender, and season with butter, salt and pepper. ONIONS — FKIED.