Scalloped Tomatoes

Turn off nearly all of the juice from a can of tomatoes. Put a layer of bread crumbs in the bottom of a buttered dish; then a layer of tomatoes seasoned with pepper, salt and a little butter and sugar. Continue till dish is full, finishing with crumbs. Cover and bake until hot, then remove cover and brown.

Mrs. Wm. SuttoN, Pacific Grove.

Cooked Tomatoes

Peel and cut in small pieces four large tomatoes. Put into a saucepan, add one-third cupful boiling water, small half teaspoonful

:salt, little pepper and cook one-half hour. Five minutes before serving add little butter, one tablespoonful sugar and one-half cupful bread crumbs. (Sufficient for six people).

Mrs. H. S. Ball.

Broiled Tomatoes

Choose firm round tomatoes and cut them into thick slices; dust each slice with salt and pepper and place in a greased broiler and broil over a moderate fire. Then sprinkle each slice with a little minced onion and Chili pepper. Pour on melted butter when sending to the table.

Mrs. C. F. Lacey.

Baked Onions

Boil until tender, drain and cut in halves, or leave whole if preferred; put in a dish, pour over them half cupful of cream or milk, sprinkle with salt, and cover top with cracker crumbs; cut tablespoonful of butter in small pieces, put over top, and put into a quick oven until browned.

Mrs. F. B. Day.

Boiled Onions

Boil one dozen onions in salted water until tender; drain off the water; add one pint of milk and two tablespoonfuls of butter. When they begin to boil, add a teaspoonful of flour wet up in a little milk. Season with salt and pepper.

Mrs. W. J. Black.

Creamed Cabbage

Take a firm head of cabbage, chop rather fine and cook in salted water from a half to three-quarters of an hour. Drain off water.

put in a piece of butter, season, and pour over enough cream or milk to almost cover cabbage. Heat to boiling point and serve. This will be found a very nice way of cooking cabbage, and many who do not like cabbage, relish it when prepared in this manner. Cold boiled cabbage may be used in this same way, heating the milk first, then adding cabbage. Let boil a minute or two, stirring occasionally.

Mrs. H. S. Ball.

Dainty Cabbage

Have a kettle of boiling hot water well salted. Take the nice hard center of a cabbage, cut in quarters and boil just twenty minutes; place in a covered dish and serve as soon as possible. To be eaten with butter and pepper, or vinegar.

Mrs. C. F. Barker.

Cold Slaw

2 beaten eggs,

1 teaspoonful of salt,

1/3 of a cupful of vinegar.

A little pepper,

1 pt. of sour cream. Mix together and stir constantly over stove until it thickens. Chop one-third of a head of cabbage very fine and stir into dressing while on the stove. When cold garnish with hard-boiled eggs sliced.

Mrs. Harvey.

Hot Slaw

Beat one egg well in a teacup and fill the teacup two-thirds full of vinegar. Add one cupful of sour cream, with sugar and salt to taste. When hot put in cabbage, shaved fine,

Vegetables

and boil five minutes. Serve immediately.

Mrs. H. M. Johnson.

Oyster Plant

Wash, scrape, and boil in salted water forty-five minutes. Drain, mash, adding butter and seasoning.. Take milk, and some of the mashed oyster plant, (enough to thicken milk) and heat thoroughly. Serve as soup, with crackers. Or. take the mashed oyster plant, season, form into oysters, roll in cracker crumbs and fry.

Mrs. H. S. Ball.

Beans

(Spanish).

Boil any quantity of red or pink dried beans in plain water; no seasoning of any kind until done. To prepare them for the table, put into a hot frying-pan one and one-half tablespoonfuls of fresh lard, into which stir a good sized sliced onion; fry until a little tender, when add one tea cupful of canned or fresh tomatoes, (if the latter, allow to cook a little longer), and cook, stirring to prevent burning, until the raw flavor has gone, then add one and one-half pints of the beans, salt and pepper to taste, and two green peppers sliced fine; the red Chili peppers will also do, fry until rather dry.

Mrs. W. J. Hill.

1 pint pink beans, 3 slices bacon, 1 good sized onion, 3 Chili peppers, 1/2 cupful olive oil, 1/2 can tomatoes,

Garlic to suit taste, 1 teaspoonful salt. Soak beans over night. Fry bacon. CHop onion and peppers and fry in bacon fat, then add tomatoes. Put all this on the beans, then add olive oil; cover with water, and cook five or six hours. When done, add three table-spoonfuls of grated cheese.

Mrs. E. B. Rich, Pacific Grove.