Stuffed Tomatoes

6 tomatoes.

Some sweet corn.

Cream.

Salt and onion juice.

A little chopped red pepper A few dashes Worcestershire sauce A little lemon juice.

Have the tomatoes of uniform shape and size, wash and dry them, cut a round piece from the stem end of each.

Cut some tender sweet corn from the ears and set to heat with a little cream, salt, Worcestershire sauce, a few drops of onion juice, and a little chopped red pepper.

Scoop out the seeds from the tomatoes. Fill the tomatoes with the corn, lay them on a buttered fireproof dish, and bake until they are tender.

Serve with a little melted butter and lemon juice put over each one.

Beef And Tomatoes

2 lbs. lean beef.

1 bunch celery.

4 onions.

1 can tomatoes.

1/4 package macaroni.

1/2 lb. grated cheese Salt and pepper 1 cupful small mushrooms 1 tablespoonful soy sauce.

Cut the meat, celery, and onions into small pieces, then put them into a frying-pan. Set on the range and stir constantly until well browned, being careful not to scorch.

Remove from the fire, and put into a large casserole, add the tomatoes, the macaroni cooked, the cheese grated, the mushrooms, soy, salt and pepper.

Simmer for two hours and serve hot.

Okra, Rice, And Tomatoes

1 quart okra.

1/2 lb. (1 cup) rice.

1/2 can tomatoes.

1 heaping tablespoonful (1 oz.) butter Salt, pepper, dust of paprika.

Wash the rice and boil it in boiling salted water till tender; drain, and add the butter, salt, pepper, and paprika. Cut the okra in slices and cook it in a small quantity of boiling water. When nearly ready add the tomatoes and the rice.

Serve hot in fireproof dishes.