Temperance cook book

Put in a buttered baking-dish a layer of bread or cracker crumbs, season with bits of butter, then a layer of sliced tomatoes seasoned with pepper, salt and sugar if desired, then a layer of crumbs, and so on till the dish is full, finishing with the crumbs. Bake from three-quarters of an hour to an hour. TOMATO TOAST. Run a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt, and sugar to taste; cut slices of bread thin, brown on both sides, butter, and lay on a platter, and just before serving, add a pint of good sweet cream to the stewed tomatoes, and pour them over toast. RAW TOMATOES. Do not pour boiling water upon them. It impairs the flavor and destroys the crispness. Pare with a very sharp knife, slice and lay in a glass dish; season with pepper, salt and vinegar, stirring a piece of ice rapidly around in the dressing before pour- ing it over the tomatoes, and set them in a refrigerator until wanted. Ice is a great improvement to the tomatoes. STEWED CABBAGE. Cut up a small head of cabbage coarser than for slaw. Put in a sauce-pan and pour on boiling water, scalding till it is tender. Pour off the water and add half a teacupful of milk, a piece of butter the size of an egg, a tablespoonful of flour, made smooth in the butter, pepper and salt. Stir and let it cook five minutes, till the cabbage is quite done. CABBAGE SPROUTS. Pick over carefully, lay in cold water, slightly salted, half an hour; shake in a colander and drain, and put into boiling water, keeping at a fast boil until tender. A piece of pork seasons them pleasantly. DELICATE CABBAGE. Boil a firm white cabbage fifteen minutes, changing the water then, for more from the boiling teakettle. When tender, drain and set aside until perfectly cold. Chop fine, and add two well beaten eggs, a tablespoonful of butter, pepper and salt, three tablespoonfuls of rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Eat very hot. SUMMER SQUASH. Wash the squash clean; it is the best plan to pare them unless they are extremely tender; tie them in a clean cloth, and put them into a pot of boiling water, and boil rapidly half an hour; take up and squeeze them well, turn into a hot dish, season with plenty of butter, salt and pepper, and serve at once. WINTER SQUASH. Winter squash is best steamed and baked. The Hubbard squash is the best for this purpose. Crack it with a hatchet or axe, and take out all the seeds, cut it into square pieces, wash it and wipe it dry, put it in a steamer and steam till tender. When done, scrape it out of the shell, and season with salt, pepper and butter, put in a hot dish, smooth the surface nicely, dot it with pepper, and send to the table. BEET GREENS. "Wash young beets very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves; fill dinner pot half full of salted boiling water, add beets, boil from half to three-quarters of an hour; take out and drain in colander, pressing down with a large spoon, so as to get out all the water. Dish, and dress with butter, pepper, and salt if needed. Serve hot with vinegar. BAKED BEETS.