The national course in home economics

Scald a few at a time in boiling water, peel, slice, set in a cool place, or lay a piece of ice on them. Serve as a relish for dinner with salt. Those who desire may add vinegar and sugar or a French dressing of oil and vinegar. Leone Dickerson. DEVILED TOMATOES. Take two or three large firm tomatoes, not over ripe, cut them in slices one-half inch thick and lay on a sieve. Make a dressing of one tablespoonful of butter and one of vinegar rubbed smooth with the yolk of one hard-boiled egg; add a very little sugar, salt, mustard and cayenne pepper; beat until smooth and heat to a boil. Take from the fire and pour upon a well-beaten egg, whipping to a smooth cream. Put the vessel containing this dressing into hot water while the tomatoes are being broiled over a clear fire. Put the tomatoes on a hot dish and pour the dressing over them. Cooked in this way they will be found an exquisite accompaniment to roast chicken. Mrs. M. Werton. FRIED RIPE TOMATOES. Do not pare them, but cut them in slices as you would an apple. Dip in cracker crumbs and fry them in butter. They are very nice. Hattie. FRIED GREEN TOMATOES. Cut six large green tomatoes in slices one-eighth of an Inch in thickness. Beat the yolk of one egg with a tablespoonful of cold water. sprinkle salt and pepper over the tomatoes. Dip first in the egg, then in fine bread-crumbs. Fry in butter quite brown on both sides and serve with a gravy made as follows: Rub one tablespoonful of flour with two tablespoonfuls of butter. When well creamed brown in a pan, add onehalf pint of boiling milk, stir steadily till it begins to thicken, then add salt-spoonful of salt and pour over the tomatoes. Will W. SCALLOPED TOMATOES. Turn off nearly all of the juice from a can of tomatoes (which juice may be used in soup). Put a layer of bread-crumbs in the bottom of a buttered dish; then a layer of tomatoes seasoned with pepper, salt and a little butter and sugar. Continue till dish is full, finishing with crumbs. Bake covered until hot, then brown quickly. Mrs. Susan Levy. MASHED TURNIPS. Pare, wash and cut turnips in slices; put them in a pan with as much cold water as will just cover them; let them boil till tender; pour them into a sieve or colander and press out the water; mash them with fresh milk or sweet cream until entirely free from lumps; then put them into a saucepan over the fire and stir about three minutes. F. TURNIPS IN CREAM. Cut the turnips into squares, boil in salt water until tender, add one cupful of rich milk, thickened with a little flour and butter; season to taste with salt and pepper. Mrs. Irene Jenkins. STUFFED TURNIPS. Select one dozen medium-sized turnips; peel and boil whole in water slightly salted; when tender pour off the water, slice a piece from the end of each turnip, scrape out the center, mash, and season with salt, pepper, butter and yolk of an Qgg. Fill the turnips with this mixture, put back the slice, brush over with butter, put in a baking dish and put in the hot oven to brown. Mrs. Atwood. RUTABAGA. Rutabaga is one of the oldest vegetables we serve. They are much more solid than the other turnips, but may be cooked and served according to the recipes given for turnips, except to add more cream, J. M. BOILED BEETS.