Kirmess cook book

Peel and thinly slice three large white onions and soak in milk for ten minutes, then drain and dry on a towel. Separate the slices into rings, put a dozen or more at a time in a frying-basket and plunge into smoking hot fat. Take out as soon as delicately colored, drain for a moment on unglazed paper, turn into a heated dish, dust lightly with salt and serve at once. HENRY WARD BEECHER's RECIPE FOR COOKING TOMATOES. Very good. Put to parboil three small onions ; while this is being done cut up three pints of ripe tomatoes; add the onions cut fine, a cupful and a half of bread crumbs, a dessertspoonful of salt and a small teaspoonful of black pepper ; stir together and simmer at least an hour, the longer the better ; just before they are to be served, stir in six well beaten eggs, separate the whites and yolks, and four tablespoonfuls of butter, and boil up once to cook the eggs. Mr. Beecher quaintly adds: "When so prepared, no directions will be needed as to how to eat them." MAMMY LU'S ESCALLOPED TOMATOES. Mrs. H. J. Pratt. One quart tomatoes cut in cubes, or same quantity of canned tomatoes. Three tablespoons sugar, salt and pepper to taste, bread spread thickly with butter and cut in dice to cover. Bake until nicely browned in dish not over two inches deep. SCOTCH WOODCOCK. Mrs. E. L. MacBurney, One quart of tomatoes, two small onions, six eggs, one tablespoonful butter, salt and pepper. Chop onions fine, fry in butter, add the tomatoes, which have been thoroughly cooked. Just before serving, add well beaten eggs, let come to boiling point and serve on toast or crackers. FRIED TOMATOES. Miss Rita Oray, New York, Take one quart of tomatoes, cut them in two, put them in a pan with a large lump of butter and let them cook for one-half hour, then turn them and cook one-half hour on the other side. Put the skin up when putting them in pan. After they have cooked an hour add a bowl of milk, with a teaspoonful of sugar and a little salt and a tablespoonful of flour. Cook thoroughly and take off. STEWED TOMATOES. Mrs. F. D. Gray. Peel, slice and put a quart of tomatoes over the fire in a nickel steel-plated or agate saucepan — never in tin. Stew fast twenty minutes. Season with a lump of butter rolled in flour, a teaspoonful of sugar, salt and pepper to taste, and two teaspoonfuls of onion juice. Stew five minutes longer, and serve. Some cooks substitute fine dry crumbs for the flour. Unless some thickening is used, the tomatoes will be watery and thin. STUFFED TOMATOES. Marion Harland. For stuffing, tomatoes should be firm and of good size. Cut a piece from the stem end of each, and with a teaspoon scoop out the centers. Many left-overs, such as chopped cold meats, cereals, macaroni or bread crumbs, may be used for stuffing. Whatever the mixture used, season highly with salt and pepper and onion juice or chopped parsley and enrich with melted butter. When filled, the tomato may be placed in a baking dish or in baking cups, and bake in a hot oven. Also the tomatoes may be stuffed, baked in cocottes, and each finished after baking by the addition of a poached egg. TOMATOES STUFFED WITH COBN