Stewed Tomatoes

Pour boiling water on them to loosen the skins; peel and cut up, extracting all hard and unripe parts. Stew in a saucepan half an hour ; then add salt and pepper, a teaspoonful white sugar, and a tablespoonful butter. Stew slowly fifteen minutes more. A little grated bread may be used for thickening.

Stuffed Baked Tomatoes

Cut a thin slice from the blossom snd of large, smooth tomatoes, scoop out the inside and chop it up fine with some grated bread, green corn, butter, and a seasoning of salt, pepper and sugar. Mix well and stuff the hollowed tomatoes, replace the sliced pieces, bake three-quarters of an hour in a deep dish, until brown. Do not peel the tomatoes.

Scalloped Tomatoes

Butter the sides and bottom of a pudding-dish. Put a layer of bread crumbs in the bottom, on which put a layer of sliced tomatoes, and season with salt, pepper and some bits of butter, and a very little white sugar. Then repeat with another layer of crumbs, another of tomato, and seasoning, until the dish* is filled, having the top layer of slices of tomato, with bits of butter on each. Bake under coyer until they are well cooked through; remove the cover and brown quickly.

Boiled Cabbage

Wash the cabbage in cold water, trim off the limp outside leaves, cut into eight pieces, or, if it must be cooked quickly, chop it into smaller pieces. Put it into a kettle and cover with boiling water, allowing one-half teaspoonful salt to each quart of water. Do not cover the kettle and there will be very little of the cabbage odor in the house. A young cabbage requires about thirty minutes to cook. When the cabbage is done the water may be drained off, and a little milk, one table-spoonful butter, one teaspoonful salt, and a sprinkle of pepper added. Boil up once and serve.

Vinegar is generally placed on the table with boiled cabbage. Drawn butter may be eaten with it, and is an improvement. Cabbage may be boiled in the water in which corned beef or ham has been cooked.

Cooked Cabbage

Chop cabbage fine, cook in kettle with enough water to cover ; season with salt, pepper and meat drippings. Serve with vinegar.

Stewed Cabbage - Cut a hard white head of cabbage in two pieces, cut one piece as fine as possible, and put in a stew-pan with a piece of butter the size of an egg. Salt and pepper, sprinkle with flour and sugar, and a little water, and let cook. Make a dressing of one egg, one teaspoonful cream, one cup of weak vinegar. Pour over cabbage about five minutes before removing from fire.

Ladies' Cabbage - Boil a firm white cabbage for fifteen minutes, drain and add fresh boiling water. When it grows tender, drain and set aside until cold. Chop fine; add two beaten eggs, a tablespoonful of butter, some pepper and salt, and three table-spoonfuls of rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Serve very hot. The prepared cabbage resembles cauliflower and is a very digestible and palatable dish.