How we cook in Tennessee ..

Stewed Tomatoes. — Pour boiling water over one dozen ripe tomatoes; let stand a few minutes. Peel off skins, slice and cook about twenty minutes in saucepan; then add tablespoon butter, salt and pepper. Stew fifteen minutes longer and serve hot. Or if desired turn them into a baking dish and put bits of light bread, cut in squares, in the tomatoes, adding a tiny bit of butter and sugar to each piece. Set in the oven just long enough to toast the bread. — Mrs. Sam Lancaster. Stuffed Tomatoes. — Cut the tops from six choice tomatoes and scoop the meat out with a spoon. Mix with meat and juice of tomato one-quarter pound of chopped nuts, half cup of chopped nuts, quarter teaspoonful of cayenne pepper, one teaspoonful of salt, three tablespoonfuls of mayonnaise dressing. Dissolve one tablespoonful of gelatine and mix with the ingredients. Set on ice till it begins to stiffen, then fill the tomatoes with it and serve on lettuce leaves with a little more mayonnaise dressing if desired. — Miss Pattie Crook. Tomatoes Stuffed with Lobster. — Peel tomatoes and scoop out the meat, leaving enough to keep the shape. Chop the tomatoes, season with salt, black pepper, cayenne pepper, and a little lemon juice. Mix well with the lobster, and add an oil mayonnaise dressing. Then refill the tomatoes and place on ice. Serves six people, and is delicious. — Eleanor Freeman Lancaster. Stuffed Baked Tomatoes. — From the blossom end of a dozen smooth, ripe tomatoes, cut a thin slice and with a small spoon scoop out the pulp without breaking the rind; chop a small head of cabbage and a good size onion fine, and mix with them fine bread crumbs and the pulp; season with pepper, salt and sugar and a cup of cream. When all is well mixed, fill the tomato shells, replace the slices and place the tomatoes in a buttered baking dish, put in pan just enough water to keep from burning; drop a small lump of butter on each tomato and bake half hour or so, till well done. Place another bit of butter on each, and serve in same dish. Very fine. — Mrs. A. H. Ellington. Stewed Tomatoes. — Put one quart tomatoes on to stew in an iron skillet; allow it to cook until dry like mush, then add sugar, salt, a lump of butter as large as an egg and half cup or one cup of bread crumbs. — Mrs. J. P. Snider. Broiled Tomatoes. — Dip in boiling water and take off skins, cut half in two and set in a biscuit pan, skinside down, putting butter, sugar, pepper and salt on each piece; put in the oven on the top rack until they begin to brown. A nice breakfast dish.— Mrs. S. W. Tucker. Tomatoes and Onions. — Prepare half an hour before dinner, scald a few at a time in boiling water, peel, slice and sprinkle with salt and pepper, pour vinegar over them, and add sliced onions. This is especially nice in the fall. Asparagus. — Boil tender white asparagus twenty minutes. Drain, add more boiling water ; boil fifteen minutes, drain again and add one-fourth cup of fresh sweet milk. Just as this boils add a little thickening and about a saltspoon each of salt and sugar. Pour immediately into a dish with drawn butter. —Mrs. B. 0. Snider. Asparagus. — Let stand in cold water to freshen; put it in plenty of boiling water well salted. It will cook in thirty or forty minutes. Have ready four slices of toasted bread, put as-