Delmonico Potatoes Or Au Gratin.

One pint of boiled potatoes cut in cubes, one cup of thin white sauce highly seasoned, one-fourth to one-half cup of chopped or grated cheese. Put in layers in a buttered pudding dish, cover with buttered crumbs. Bake till hot and brown.

Potato Puff Or Souffle.

Press boiled potatoes through a ricer. For each cup add one tablespoon of butter, one-fourth cup of milk or cream, and one egg yolk and white beaten separately. Season with salt and pepper, and, if liked, with celery salt or chopped parsley. Mix thoroughly, fold in whites last. Bake in one dish or individual cases long enough to cook the egg, and serve at once.

Salsify or Oyster Plant

Wash and boil like parsnips. The skin may be scraped off before cooking. In that case put directly into cold water containing some vinegar or lemon juice to keep the roots from turning dark. More flavor is retained if not scraped. Serve with white sauce or make into fritters.

Turnips.

White turnips may be pared, cut in cubes, cooked tender, and served with white sauce.

Yellow turnips should be sliced, pared, all corky portions removed, cooked tender, mashed, and seasoned with butter, salt, and pepper.

Tomatoes

To serve raw, dip ripe tomatoes into boiling water to loosen the skin. Chill for some hours, then peel and slice just before serving.

Scalloped Tomatoes

Fill a pudding dish with alternate layers of seasoned buttered crumbs and sliced tomatoes. Have crumbs on top, and in all use about half as much crumb as tomato.

Salt and pepper is usually enough for seasoning, but a few drops of onion juice may be added.

Broiled Tomatoes

Solid tomatoes, all the better if not quite ripe, may be cut in thick slices, seasoned with salt and pepper, sprinkled with flour, and broiled or browned in hot fat. This is an excellent way to use those which are not fairly ripe when the frost comes.

Serve With Chops Or Steak.

Baked Tomatoes.

Wipe and remove a thin slice from the stem end of four to six tomatoes. Take from the center the seeds and pulp, and mix with one cup of soft bread-crumbs, or boiled rice, one teaspoon of chopped parsley or one saltspoon of thyme, a little pepper, and sufficient melted butter to moisten. Fill the tomatoes with the mixture, place them in a shallow dish, and bake fifteen minutes.

Deviled Tomatoes.

Wipe and cut in half-inch slices four large, smooth tomatoes. Prepare the following mixture: one tablespoon of vinegar, one tablespoon of mushroom ketchup, one teaspoon of sugar, one-half teaspoon of salt, one-fourth teaspoon of dry mustard, one-half teaspoon of onion juice, and one-eighth teaspoon of paprika, and when ready put two tablespoons of butter into the frying-pan or the chafing dish blazer; add the mixture, and when hot lay in the tomatoes, and let them cook until tender. Serve very hot.