Canned Stewed Tomatoes

Pour the contents of a quart can of tomatoes in a sauncepan. Season with one full teaspoon of salt, one full teaspoon of sugar, and two dashes of pepper. Tomatoes vary as to acid. Taste as you season. They must not be at all sweet, merely a blending of all three seasonings. They require enough salt for a lively flavor, just enough pepper to taste after waiting a second, the right flavor not coming at once. Add one large tablespoon of butter. Set the saucepan on a cooler part of the stove, where in boiling the tomatoes will not stick to the bottom. Boil steadily, and slowly, half an hour, uncovered, stirring and watching carefully. At the end of that time put the saucepan in another with hot water in it. Add two slices of stale bread crust broken in coarse pieces. Stir in. Cover, and cook steadily again for another half hour. If not ready to serve, more cooking will do no harm. After setting them in the hot water, no more watching will be needed. Tomatoes require very thorough cooking to be perfect. If there are any left for next day, add a little water, if too thick, and heat, standing in the water. They are quite as good as when fresh cooked.

Stuffed Tomatoes

A New Orleans Dish select large, round, firm tomatoes. From four of these remove the hearts, taking care not to break the shells or skins. Have a tablespoon of boiling butter in a saucepan and to this add one minced onion and the minced hearts of the tomatoes Add one teacup of minced cold meat, also one cup of cracker crumbs. Brown these well, seasoning with minced garlic, a teaspoon of minced parsley, a pinch of thyme and rosemary, half a teaspoon of salt and some red pepper. When browned, stir into it two raw eggs. Stuff the tomatoes, lay them in a shallow baking dish, pour round them some canned tomatojuice, and bake onehalf hour in a moderate oven.

How To Cook Turnips

Diced Turnips cut the turnips before cooking into dice, or with a vegetable scoop into little balls the size of a small marble. Boil till tender. Serve hot in a dish after pouring over the dice or balls melted butter seasoned with paprika or cayenne and chopped parsley.

Mashed Turnips

Pare carefully from the turnips the thick, hard rind, cut them in halves or quarters, put in boiling water and cook till tender. Allow fifteen or twenty minutes longer than for boiling potatoes. When they are done pour off and press out the water, using a large plate for pressing them. Mash them as you mash potatoes, and to make sure they are free from lumps mash them in a colander or sieve, pressing them through with the masher. Put in a saucepan, set over the fire and stir constantly for some minutes, adding salt and butter. Serve in a vegetable dish, dust over them pepper and drop on pieces of butter the size of acorns.

Steamed Turnips

Select mediumsized turnips. Slice across the turnip, in slices not quite threequarters of an inch thick. Wash in cold water, lay in a steamer, and set over a pot of boiling water. Put the lid on, and set a weight or flatiron on top to keep it firmly covered, and keep the water boiling hard. Boil until the turnips are tender, which will be in about two hours.

Have ready three tablespoons of melted butter. Take out half of the turnips and lay them in a vegetable dish. Sprinkle them with a good deal of salt and pepper, and pour over them half of the melted butter. Now put the remainder of the turnips in the dish, and proceed as before, pouring the other half of the butter over them. This done, take a silver fork and lightly turn them over, to mix the butter through them.