Stuffed Tomatoes Baked

Choose large, fair tomatoes. Remove enough of the skin from the top to scoop out one-half or three-fourths of the inside. Mix with this for the stuffing, bread or cracker crumbs, as much salt and pepper as is desired, and a bit of butter for each tomato. Fill the tomatoes with this preparation, heaping full, and bake until thoroughly done.

Piccalilli

One gallon green tomatoes cut fine; salt them in layers, let them stand over night, then drain them well; one tablespoon allspice, two of ground cloves, six green peppers, six onions, cut fine, one pint of white mustard, two teacups sugar; put into a kettle, cover with vinegar and scald tiil tender.

Ideal Lemon Pie

Line some pie tins with puff paste, and bake so as to keep the filling from soaking. Take a firm lemon and grate the rind into a bowl and squeeze in the juice; add to that one cup of white sugar and the yolk of one egg stirred well together, then add one large cup cold water into which has been stirred a dessertspoonful of corn starch. Put into a saucepan and stir until it is a rich, clear straw-colored jelly. Put the filling into the crust and cover with a meringue made of the white and put it into the oven for an instant.

Lemon Pie

Juice of three lemons if juicy, if not, four or five; yolks of three eggs and one whole egg mixed together with one cup of sugar, and strain. Pour this custard into a plate lined with puff paste and bake. Meringue - Whites of three eggs beaten to a stiff froth; add two tablespoonfuls sugar. Put on top of custard when baked.

Custard Pudding

One quart milk, eight tablespoonfuls flour, eight- eggs, beaten separately, and a little salt. Steam or bake three-fourths of an hour or until done.

Sauce For the same.

Two cups of fine sugar, one-half cup butter beaten to a cream, nutmeg to taste, and enough boiling milk added to make it the desired consistency.

Boiled Indian Pudding

Three pints of milk, one pint of meal, five eggs; sweeten and flavor to taste. P>oil in a cloth two or three hours; to be eaten with butter.

Delicate Cake

One cup corn starch, one nup butter, one cnp milk, two cups sugar, two cups flour, whites of seven eggs. Mix butter and sugar to a cream,; add two teaspoonfuls baking powder to the flour and corn starch, then add the flour, then the eggs; flavor to taste. Never fails to be good.

Champagne Cake

One cup of sugar one-third cup butter, one-half cup milk, two-cups flour, one egg, one-half teaspoon soda, one cream tartar, nut meg. This makes a good jelly cake - also a marble cake. Reserve one cup of the dough and stir in three tablespoons of grated choco- late. Drop this into the white part and give a little stir to marble it nicely.

The Best Sandwiches

To make wonderfully appetizing sandwiches proceed in this way: Take equal quantities of the breast of a cold boiled chicken and of cold boiled tongue. Chop them very fine; so fine, in fact, that you cannot distinguish the separate particles. Add a good, large half teaspoonful Merten,Moffitt &Co's. celery salt,a pinch of cayennepepper, four tablespoonfuls of Mayonnaise dressing. This quantity of condiments will be enough to season the breast of one large chicken, and an equal quantity of tongue. When this is perfectly cold, spread some thin slices of bread with butter, and then with this mixture. Do not prepare them till you are about ready to serve them. If you wish to take sandwiches for a lunch when traveling, be careful not to make the dressing quite so moist as you would if they were to be eaten at home. The better way, if you do not object to the trouble, is to put the salad filling in a small glass jar and spread the sandwiches as you need them.