Stuffed Tomatoes

7 tomatoes

2 cups (1 pt.) cooked rice

1 1/2 teaspoons salt

1/2 teaspoon paprika

1/4 teaspoon white pepper 4 tablespoons (2 ozs.) butter substitute 1 cup (1/2 pt.) milk or cream

Cut slices off stem ends of tomatoes and remove pulp. Mix pulp with rice, seasonings, butter substitute, and milk. Fill tomato shells with mixture, replace " covers ", place on greased tins, and bake in hot oven thirty minutes. Serve garnished with parsley. If liked, a little chopped, cold, cooked chicken may be added to mixture. Corn or macaroni may be used in the same way.

Squash Puff

1 cup (1/2 pt.) boiled mashed squash 1 cup (1/2 pt.) boiled mashed sweet potatoes

1 tablespoon butter substitute 1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs, beaten

1 cup (1/2 pt.) milk

Mix squash and potatoes, add butter substitute softened, seasonings, eggs, and milk. Mix well, divide into greased, individual serving dishes, and bake in a hot oven until mixture is puffed and firm. Serve at once.

Baked Squash Is Delicious. Cut large squash in quarters and remove seeds. Place in moderate oven and bake until tender. Scrape into a bowl, add two tablespoons butter, one half teaspoon salt, one half teaspoon pepper, and two tablespoons cream; mash and beat until light. Put into greased fireproof dish, dot with small pieces of butter, reheat, and serve.

Pumpkin may be cooked in the same way.

Turnips Mashed


Salt and pepper


Wash the required number of turnips, then peel and boil in plenty of boiling salted water until tender. Drain and return turnips to pan, mash them with a fork until free from lumps, add salt and pepper to taste, a little drippings, and, if liked, a pinch of nutmeg. Mix thoroughly and serve hot. One tablespoon hot cream added at the last will be found an improvement.

Turnips are generally served with mutton.


Crisp lettuce leaves

Chopped celery Chopped nut meats

Mayonnaise dressing

Cut each banana in five lengthwise strips and place each on lettuce leaves in shape of a star. Sprinkle with celery and nut meats and cover lightly with mayonnaise.

Beet And Cabbage Salad

1 cup (1/2 pt.) cooked beets, chopped

1 cup (1/2 pt.) cabbage, chopped 1 small onion, chopped

Mix beets, cabbage, and onion together thoroughly, cover with dressing, and garnish with crisp watercress and whites of eggs cooked hard and chopped.

Salad Dressing

1 teaspoon salt 1 teaspoon mustard 1 1/2 teaspoons sugar 1/2 tablespoon flour 1/4 teaspoon red pepper

2 egg yolks

1 1/2 tablespoons melted butter 6 tablespoons (1/3 cup) evaporated milk 12 tablespoons (2/3 cup) water

4 tablespoons (1/4 cup) vinegar

For Dressing. Mix seasonings with flour, add yolks slightly beaten, butter, milk, water, and vinegar. Cook over slow fire until it thickens; strain and cool.