Baked Tomatoes.

Take large, smooth tomatoes, cut a slice off the top and remove most of the pulp. Cut tender corn off the cob, mix with the tomato pulp and season to taste with salt, pepper, and sugar if liked. Fill the tomatoes with mixture, sprinkle with bread crumbs on top. place a piece of butter on each and bake 30 minutes.

Mrs. Gilmer.

Tomato Sauce.

Half can tomatoes, a large slice of onion. 3 tablespoons butter, 21/2 tablespoons flour. 1/4 teaspoon salt. 1/8 teaspoon pepper. cook onion with pepper and tomatoes, rub through a sieve. Add to butter and flour cooked together.

Miss Hanvey.

Spiced Beets.

Half cup sugar. 1 tablespoon corn starch, 1/2 cup vinegar. 1 1/2 cups boiling water. 1/4 teaspoon salt, 1/4 teaspoon cinnamon. 1/4 teaspoon cloves. 1 piece of butter. Mix sugar and corn starch together first, add vinegar, spices and butter, and boilng water last and boil all; pour hot over beets, cut previously in small cubes.

Mrs. W. E. White.

Corn Fritters.

One can corn, 1 cup flour, 1 teaspoon baking powder, 2 teaspoons salt, 1/4 teaspoon paprika, 2 eggs. Chop corn, add dry ingredients mixed and sifted, then add yolks beaten until thick, and fold in whites beaten stiff. Cook in deep fat, drain on brown paper.

Miss Hanvey.

Corn Fritters.

One can corn, 2 eggs, 1/2 cup sweet milk, salt to taste. Thicken this with rolled cracker crumbs and drop in small cakes in hot lard, cooking slowly.

Mrs. S. J. Chapman.

Potato Rolls.

Sponge: 1 cup mashed potatoes, 1 cup sweet milk. 1 tablespoon lard, 1 egg, salt, 1 cake compressed yeast. Set at bedtime. In the morning stir and work into sponge 2 pints unsifted flour, let raise. Make into 16 rolls, handle lightly as possible, put a little distance apart in pan. When light, bake 20 minutes.

Mrs. W. E. White.

Potatoes With Cheese.

Boil 4 or 5 good sized potatoes with peeling on. Let cool; peel, slice in baking dish, adding pepper and salt, 1 large cup sweet milk, butter size of an egg. Let boil, thicken with flour. Pour over potatoes, sprinkle with grated cheese and bake till brown.

Mrs. C. F. W. Palmer.

Ralston Potatoes.

Slice potatoes thin into pan, add salt and pepper and a little butter; cover with milk and bake in quick oven 1/2 hour.

Mrs. Brace.

String Beans.

Cut strings from 1 pound of string beans and cut in small pieces. Wash thoroughly and add 4 medium sized tomatoes, 1 onion and green pepper to suit the taste, a slice of bacon, a small piece of butter, salt and pepper. Cover with water and cook slowly for about 2 hours. A little corn added improves.

Mrs. W. E. White.

Spanish Beans.

Wash thoroughly 1 pint of California pink beans and put to cook in cold water. After they have cooked 1 hour, remove from the fire and wash thoroughly again in cold water, after which you add a generous supply of sliced bacon, 4 or 5 ripe tomatoes, or 1/2 can of tomatoes, 3 or 4 good sized onions, and several good sized red peppers and salt to tasle. Cook well not less than 3 hours or until well done.

Mrs. J. A. Groves.