Wash and cut a thin slice from each end of tomatoes, and cut in thick slices. Sprinkle with salt, dip in crumbs, eggs, and crumbs again. (One tablespoon of milk or water should be added to egg to thin it). Place on well greased broiler and broil six or eight minutes. Bacon fat is better to use than butter as it will not burn so easily.— Mrs. J. R. Fletcher. : Escalloped Tomatoes Put in a baking dish a layer of bread or cracker crumbs, seasoned with bits of butter, then a layer of sliced tomatoes, seasoned with pepper, salt and a little sugar; then the crumbs, and so on until the dish is full, finishing with the crumbs. Bake about an hour. Tomatoes Promeneale Cut tomatoes in slices, sprinkle flour on both sides and fry in butter. Before entirely done sprinkle over the tomatoes a little parsley and garlic chopped very fine-—Chef Mouquin’s Cafe. Turnips Put on to boil a piece of pork. Let cook for half or three-quarters of an hour, add turnips which have been peeled and sliced. Season with salt and a pod of red pepper. Let cook until turnips have cooked dry and are very tender. Mash, thoroughly, add a little sugar, place in dish and sprinkle with pepper. The pork should be put in oven and browned. Turnip Salad Cook a piece of fat bacon or hog jowl for an hour, after which add to it tender leaves of turnps, rape, mustard or any salad green, first having washed and picked it over carefully leaf by leaf. Sea- son with salt. Let cook until quite tender but not dry. Place on che and over it pour several spoonfuls of grease skimmed from the liquor in which it was cooked. ee ee ee rs . = THE TWIN-CITY HOUSEWIFE Sifty-three Salads, Salad Dressings To make mayonnaise dressing successfully it is necessary that the dish, eggs, and everything used be very cold. If it should begin to curdle or the oil and egg to separate, add some unbeaten white, beat vigorously, and it will soon become smooth and creamy. Thick cream whipped stiff and added to mayonnaise makes it lighter and more delicate in flavor and is especially nice for fruit salads. It should be used, however, on the day it is made as it does not keep well. In preparing lettuce for salad, do not let it stay in water long. Remove outside leaves, wash, and put in cold water to crisp. Drain on soft cloths until water has dropped from leaves, put in bag or wire basket and place in ice box until needed. Parsley also will keep much better in this way than in water. For a change, or when lettuce cannot be had, nasturtium leaves, large sprays of curly parsley, or the tender green tops of celery can be used with good effect in serving salads. Shells for serving salads are made by scooping out the inside of tomatoes, cucumbers, apples, bananas, lemons, oranges grapefruit and small cantaloupes. All should be thoroughtly chilled before using. Veal boiled until tender, and cut in small pieces can be used to +. supplement sweetbreads or chicken in salad without detracting from it at all. Asparagus Salad Use either the canned or fresh asparagus which has been cooked until tender. Arrange in lettuce leaves in plates or salad bowl. Slice cold hard-boiled eggs and put on this, sprinkle with a little grated cheese and put mayonnaise dressing on top. Asparagus and Pepper Salad Cut rings one-third of an inch wide from sweet red pepper and place three or four stalks of canned asparagus through each. Arrange on lettuce leaves and serve with French dressing.—Mrs. W. H. Franklin. Asparagus Vinaigrette One tablespoon each of onion and parsley, two tablespoons of capers, and six large olives. Chop all fine, mix and season with salt and pepper cover with one gill each of olive oil and vinegar. Arrange asparagus on plates with a heaping tablespoon of the above mixture on each.—Mrs. Robert Lassiter.

AI-modernized reading of the original text

Wash and cut a thin slice from each end of tomatoes, and cut in thick slices. Sprinkle with salt, dip in crumbs, eggs, and crumbs again. (One tablespoon of milk or water should be added to egg to thin it). Place on well greased broiler and broil six or eight minutes. Bacon fat is better to use than butter as it will not burn so easily.— Mrs. J. R. Fletcher. : Escalloped Tomatoes Put in a baking dish a layer of bread or cracker crumbs, seasoned with bits of butter, then a layer of sliced tomatoes, seasoned with pepper, salt and a little sugar; then the crumbs, and so on until the dish is full, finishing with the crumbs. Bake about an hour. Tomatoes Promeneale Cut tomatoes in slices, sprinkle flour on both sides and fry in butter. Before entirely done sprinkle over the tomatoes a little parsley and garlic chopped very fine-—Chef Mouquin’s Cafe. Turnips Put on to boil a piece of pork. Let cook for half or three-quarters of an hour, add turnips which have been peeled and sliced. Season with salt and a pod of red pepper. Let cook until turnips have cooked dry and are very tender. Mash, thoroughly, add a little sugar, place in dish and sprinkle with pepper. The pork should be put in oven and browned. Turnip Salad Cook a piece of fat bacon or hog jowl for an hour, after which add to it tender leaves of turnps, rape, mustard or any salad green, first having washed and picked it over carefully leaf by leaf. Season with salt. Let cook until quite tender but not dry. Place on dish and over it pour several spoonfuls of grease skimmed from the liquor in which it was cooked. ee ee ee rs . = THE TWIN-CITY HOUSEWIFE Fifty-three Salads, Salad Dressings To make mayonnaise dressing successfully it is necessary that the dish, eggs, and everything used be very cold. If it should begin to curdle or the oil and egg to separate, add some unbeaten white, beat vigorously, and it will soon become smooth and creamy. Thick cream whipped stiff and added to mayonnaise makes it lighter and more delicate in flavor and is especially nice for fruit salads. It should be used, however, on the day it is made as it does not keep well. In preparing lettuce for salad, do not let it stay in water long. Remove outside leaves, wash, and put in cold water to crisp. Drain on soft cloths until water has dropped from leaves, put in bag or wire basket and place in ice box until needed. Parsley also will keep much better in this way than in water. For a change, or when lettuce cannot be had, nasturtium leaves, large sprays of curly parsley, or the tender green tops of celery can be used with good effect in serving salads. Shells for serving salads are made by scooping out the inside of tomatoes, cucumbers, apples, bananas, lemons, oranges grapefruit and small cantaloupes. All should be thoroughtly chilled before using. Veal boiled until tender, and cut in small pieces can be used to +. supplement sweetbreads or chicken in salad without detracting from it at all. Asparagus Salad Use either the canned or fresh asparagus which has been cooked until tender. Arrange in lettuce leaves in plates or salad bowl. Slice cold hard-boiled eggs and put on this, sprinkle with a little grated cheese and put mayonnaise dressing on top. Asparagus and Pepper Salad Cut rings one-third of an inch wide from sweet red pepper and place three or four stalks of canned asparagus through each. Arrange on lettuce leaves and serve with French dressing.—Mrs. W. H. Franklin. Asparagus Vinaigrette One tablespoon each of onion and parsley, two tablespoons of capers, and six large olives. Chop all fine, mix and season with salt and pepper cover with one gill each of olive oil and vinegar. Arrange asparagus on plates with a heaping tablespoon of the above mixture on each.—Mrs. Robert Lassiter.

The Twin-city housewife