Pare and boil till tender in salted water. Thicken the liquor with flour and cream, or milk, and pour over toast. Stewed celery and mushrooms are served in the same manner.
=Stuffed Tomatoes--No. 1.=
Cut off a small piece of the top; squeeze out the seeds and water.
Remove the meat of the tomato with a spoon, without breaking or injuring the shape. Fry an onion cut fine, then put in your stuffing (sausage meat, chicken, veal or beef hashed fine), salt, pepper, parsley and a little green pepper, cut fine. To this add all the meat of the tomato you removed with the spoon. When well mixed and cooked fill each with the dressing, on top sprinkling toasted bread crumbs and a piece of b.u.t.ter. Bake in tins.
If you use sausage meat as stuffing add a little bread soaked in water and squeezed hard, so that it will readily mix with the meat.
=Stuffed Tomatoes--No. 2.=
Take nice, smooth tomatoes and remove part of the insides. Chop 1 small onion, 2 green peppers and some of the tomato that was removed. Add cracker crumbs and soup stock to moisten. Fill the tomatoes, adding a small piece of b.u.t.ter to each one, and bake from ten to fifteen minutes.
=Squash and Corn (Spanish style).=
3 small summer squashes, 3 ears of corn. Chop squash and cut corn from cobs. Put in a saucepan a spoonful of lard or b.u.t.ter, and when very hot an onion; fry a little and add the corn and squash, 1 tomato, 1 green pepper cut small and salt to taste. Cover closely, and stir frequently to prevent burning.
=Stuffed Peppers--No. 1.=
Cut off the tops and remove the seeds. Cut in small pieces 8 or 10 tomatoes and cook with a little b.u.t.ter and onion until tender. Add some rice boiled in water or stock (or bread crumbs), and a little salt, then mix with the tomatoes. Add a little chopped celery, fill the peppers, and put a little b.u.t.ter over the top of each. Cook in the oven twenty minutes and serve at once. If the peppers are boiled a few minutes first, they will retain their bright green color.
=Stuffed Peppers--No. 2.=
Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece of b.u.t.ter, pinch of salt, a dash of pepper, seeds of the pepper and a tablespoonful of the chopped rind. Place in baking plate with very little water, and bake fifteen minutes in a quick oven. This mixture will fill six peppers.
[Ill.u.s.tration]
BREAD.
=Brown Bread--No. 1.=
2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup mola.s.ses, 2 teaspoonfuls saleratus and sour milk enough to make it the consistency of Indian cake. Put some of the saleratus in the mola.s.ses and stir till it foams. Put the remainder in the sour milk. Boil three hours. Remove from the pan, place on a tin and bake fifteen minutes, to dry off the steam.
=Brown Bread--No. 2.=
3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonful soda, and salt to taste. Sufficient milk to make a thin batter. Boil three hours.
=Brown Bread--No. 3.=
2 cups Indian meal, 1 cup rye meal, 1 cup mola.s.ses, 1 cup sour milk, 2 cups sweet milk, pinch of soda, and salt to taste. Steam four hours.
=m.u.f.fins--No. 1.=
2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls b.u.t.ter, 2 cups milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (baking powder and salt sifted with flour). Bake in a quick oven.
=m.u.f.fins--No. 2.=
1-1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2 teaspoon soda, 1 tablespoon b.u.t.ter melted, but not oily, 1 tablespoon sugar, 1 egg. Add b.u.t.ter the last thing.
=Raised m.u.f.fins.=
1 pint milk, scalded, and a small piece of b.u.t.ter. When cool, add a little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, and sufficient flour to make a stiff batter. When raised bake in m.u.f.fin rings.
=English m.u.f.fins.=
4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls b.u.t.ter, 1 cup boiled milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll out three-fourths of an inch thick; cut with biscuit-cutter, and allow time to rise again; then cook on a griddle on top of stove, turning as hot cakes. It improves them to flour the board with corn meal.
=Corn Bread--No. 1.=
2-1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2 tablespoons b.u.t.ter before melting, 3 teaspoons baking powder, 2 heaping tablespoons sugar, a little salt.
=Corn Bread--No. 2.=
1 cup corn meal, 1/2 cup flour, 1 spoon sugar, 1 spoon salt, 1 small spoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to make a thin batter. Add melted b.u.t.ter at the last.
=Corn Meal m.u.f.fins.=
1 pint milk, 1/2 pint Indian meal, 4 eggs, 1 tablespoonful b.u.t.ter, salt, and 1 teaspoonful sugar. Pour the milk boiling on the meal. When cool add the b.u.t.ter melted, salt, sugar and yolks of eggs; lastly, the whites, well beaten. Bake in a well-heated oven.
=Rice Corn Bread.=
1 cup of mashed boiled rice, 1 cup of corn meal, 2 eggs, well beaten, 1/2 teaspoon of salt, 1 teaspoon of b.u.t.ter, 1 teaspoon of baking powder, sufficient milk to make a thin batter.
=Rice Bread.=
1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1-1/2 b.u.t.ter and 1-1/2 teaspoons baking powder. Bake in shallow pans from twenty minutes to half-hour.
=Breakfast Gems.=