Fried Tomatoes

Cut large round tomatoes in halves and flour the inside thickly; season with a little salt and pepper; allow the butter to get very hot before putting in tomatoes and brown on both sides. Serve with cream gravy or any way you like.

Mrs. Dobson.

Scai Loped Potatoes

Peel and slice raw potatoes, then put a layer in baking dish; season with salt, pepper and butter until dish is full; put over top a little cream or milk and a few bread crumbs and small pieces of butter. Bake an hour and serve hot.

Mrs. C. C. Farnsworth.

Baked Tomatoes

Take six smooth, round tomatoes, (not too ripe), cut a slice from the smooth end of each and with a teaspoon carefully remove the pulp; lay each slice with the tomato from which it was cut; then hash one onion and a little of white cabbage; crumb in two slices of stale white bread; add a half cup of sweet cream, a little butter and sugar, say one teaspoonful each; salt and pepper to taste. Fill the tomatoes, replace the covers, butter a baking pan, lay the stem side down, and bake 1/2 hour. If nicely done, they are a handsome dish, and are really excellent. They should be carefully taken from the baking pan.

Suf. N. Dunham.

Stuffed Peppers

Peel six peppers, placing in oven until they blister; remove the seeds and fill with cheese; roll in flour; beat separately and until very light the whites and yolkes of three eggs; then beat together and dip peppers in hot lard and fry light brown. Serve at once.

Mrs. ED. Dobson.

Scalloped Corn

Roll eight soda crackers (for one can corn); butter a bake pan, cover bottom with layer of corn over which sprinkle a little salt, pepper and bits of butter, then a layer of corn until dish is full. The top layer should be corn, with bits of butter. Pour over all about one cup of milk. Govern amount of milk by moisture in corn. Bake one half hour.

Mrs. Judd Smith.

Stuffed Summer Squash

Select squashes of the same size; boil until tender; slice off the tops and save them. Have ready rolled cracker or bread crumbs well seasoned with salt, pepper and butter, and very little chopped onion, moistened with the squash that is removed from the inside; add one egg or more, according to the amount prepared; mix well and refill the squashes, replace the tops and bake until quite brown.

Mrs. D. S. Fish.

Fried Corn

Take about six good ears of corn; cut from cob so as to cut each grain about half into; scrape balance off with knife; add almost tablespoonful flour, cup water, salt and pepper to taste. Have frying pan on stove containing tablespoonful butter or lard, piping hot; put corn in this and let remain without stirring until brown, next to frying pan; turn over and let brown again,' and so on until almost all perfectly brown. Just try this one time.

Mrs. Landis.

Potato Puff

Take two cups of mashed potatoes; one tablespoonful of butter; mix well, then add two eggs well beaten, and one cup of milk. Bake in quick oven.