Tried favourites cookery book

Cut tomatoes in bits, and put layer of these and layer of bread crumbs. Dot top over with bits of butter and bake. Tinned tomatoes are almost as good, and thin slices of well-buttered bread may be used instead of crumbs. Stewed Tomatoes. ^ lb. Tomatoes, a little Butter or Dripping, Pepper, very little Salt, and a dessertspoonful Vinegar. Cut tomatoes in slices and lay in pan, with seasoning, and butter. Cover pan closely and stew gently till tender (30 or 40 minutes). When done, either add vinegar or not according to taste. . Stir well, boil up and serve. Stuffed Tomatoes. 6 Tomatoes, 3 tablespoonfuls Cooked Meat, 2 tablespoonfuls Bread Crumbs, 1 oz. Butter, and 1 Shallot, Pepper and Salt ; 6 croiltons of Bread. Tomatoes must be. large, linn, and juicy. Scoop out, not going too deep. Strain this through small sieve into mixture, which must be cooked a few minutes till bread crumbs swell. Then fill in carefully, sprinkle finely minced parsley over, and cook 10 or 15 minutes in moderate oven. OR, 1 lb. Tomatoes, 2 oz. cooked Ham, 4 Mushrooms, 1 Onion, 1 tablespoonful chopped Parsley, 1 oz. Butter, 2 yolks or one whole Egg. Chop the onion and fry in the butter till a light brown. Then add the rest of the chopped mixture, and fry 5 minutes. Break in the eggs, and stir till thick. Cut a round piece off the top of tomatoes, and scoop out inside. If liked, add to the mixture. Fill in the stuffing, cover with bread crumbs, and bake 15 minutes till brown. Boiled Turnips. Choose turnips as nearly one size as possible, peel thickly, drop into boiling water, containing a teaspoonful salt to each quart, boil till tender, drain well, mash up with a little pepper and butter, add the cream, press into a mould, and turn out into the dish. A mould of carrots and another of turnips side by side makes a nice dish. The turnips may be served whole. Late in the season, when turnips, parsnips, carrots, &c., begin to lose their sweetness, they may be generally improved by adding a teaspoonful or two of sugar to the water they are boiled in VEGETARIAN DISHES. sprinkle a little salt on the bottom of the frying-pan and the fat will not splash the stove or grate when frying meat, sausages, &c. Bread Steaks. Bread is cut about ^ inch thick into any shape preferred, the crust being removed. Tlie pieces are first dipped in milk — not soaked — and then in beaten egg, and fried with butter until brown. The beaten egg may be flavoured witli parsley, thyme, or other herb. Another variation is the use of ketchup diluted with water, instead of milk, in which to dip the bread. This gives a savoury omelet. Pieces of bread may also be prepared as above, then rolled in bread crumbs and fried in boiling fat. Dish in a ring, with fried onions, tomatoes, or mushrooms in the centre. Canadian Tomatoes. Take the tomatoes out of the tin carefully, pour hot water over them and skin them. Put these into a saucepan with their juice, some butter, pepper, salt, a tiny pinch of carbonate of soda, and enough bread crumbs to make it stiff, and servo hot. Dish of Carrots.