Miss Parloa's new cook book and marketing guide

Cut the tomatoes in halves. Sprinkle the inside of the slices with fine bread crumbs, salt and pepper. Place them in the double broiler, and broil over the fire for ten minutes, having the outside next the fire. Carefully slip them on a hot dish (stone china), and put bits of butter here and there on each slice. Put the dish in the oven for ten minutes, and then serve. Or, if you have a range or gas stove, brown before the fire or under the gas. Fried Tomatoes. Slice ripe tomatoes and dip them in well-beaten eggs, which have been seasoned with salt, pepper and sugar (one teaspoonful of sugar to each egg) , and then in fine bread or cracker crumbs. Have two table-spoonfuls of butter in a frying-pan, and when hot, put in as many slices of tomato as will cover the bottom. Fry for ten minutes, five for each side. Serve on thin slices of toast. To Peel Tomatoes. Put the tomatoes in a frying basket and plunge them into boiling water for about three minutes. Drain, and peel. Baked Onions. Peel large onions, and boil one hour in plenty of water, slightly salted. Butter a shallow dish or a deep plate, and arrange the onions in it. Sprinkle with pepper and salt, put a teaspoonful of butter in the centre of each onion, and cover lightly with crumbs. Bake slowly one hour. Serve with cream sauce. Stuffed Onions. Boil as for baking. Cut out the heart of the onions, and' fill the space with any kind of cold meat, chopped fine, and highly seasoned. To each pint of meat add one egg and two-thirds of a cupful of milk or cream. When the onions are filled put a bit of butter (about a teaspoonful) on each one. Cover with crumbs, and bake one hour. Serve with cream sauce. Parsnips Fried in Butter. Scrape the parsnips, and boil gently forty-five minutes. When cold, cut in long slices about one-third of an inch thick. Season with salt and pepper. Dip in melted butter and in flour. Have two table-spoonfuls of butter in the frying pan, and as soon as hot, put in enough parsnips to cover the bottom. Fry brown on both sides, and serve on a hot dish. Parsnips Fried in Molasses. Have one cupful of molasses in a large frying-pan. When boiling, put in slices of parsnips that have been seasoned with salt, and cooled. Fry brown, and serve hot. Parsnip Balls. Mash one pint of boiled parsnips. Add two table-spoonfuls of butter, one heaping teaspoonful of salt, a little pepper, two table-spoonfuls of cream or milk and one beaten egg. Mix all the ingredients except the egg. Stir on the fire until the mixture bubbles; then add the egg, and set away to cool. When cold, make into balls one -third the size of an egg. Dip them in beaten egg and in crumbs. Put in the frying basket and plunge into boiling fat. Cook till a rich brown. Escaloped Parsnip. Prepare the parsnips as for the balls, omitting the egg. Turn into a buttered dish, cover with crumbs, dot with butter, and brown in the oven.