Fried Tomatoes For Breakfast

Mrs. T. S. 8tanway.

Take large, smooth tomatoes, cut them in slices, one-half inch thick; dip them in powdered bread-crumbs, and fry them a light brown, in half lard and half butter.

How To Boil Corn

Mrs. T. S. Stanway.

Put it in boiling water. Never allow it to boil over five minutes; after that it becomes hard and tough.

Parsnips

Mrs. M. E. J.

Boil, mash, season with butter, pepper and salt, and make into little cakes; roll in flour and brown in hot lard.

Macaroni - Italian Style

Louisej.

Break macaroni in three-inch lengths and put in boiling salt water, and boil twenty-five minutes. Then drain and dress with following sauce: Take two pounds of lean beef; without any fat, and stew gently with a small cup of cold water until the juice is entirely extracted. Chop an onion very fine; cut up two tomatoes and three or four mushrooms; add pepper and salt, and stew in the beef juice until you are ready to dish the macaroni. First sprinkle your dish with grated Parmesan cheese; then add a layer of macaroni, over which pour some sauce. Fill the dish in this order, having macaroni with sauce on top.

Asparagus

Mrs. T. S. Stanway.

Trim off the tough part of the stalks, tie in small bundles, and boil it fifteen to twenty minutes. Toast some bread and dip it in the water in which the asparagus was cooked. Then lay a bundle of asparagus on each slice of toast. Make drawn butter and turn it over the whole.

Fried Tomatoes

Mrs. I. S. Mayo.

Cut ripe tomatoes in two, and fry slowly on both sides, in butter or lard. When thoroughly cooked, take them out, pour a little milk or cream in the frying-pan, thicken with a little flour, and season with salt and a pinch of red pepper; pour it over the tomatoes, and serve.

Corn Oysters

Mrs. T. S. Stanway.

Grate twelve ears of sweet corn; add two well-beaten eggs, a pinch of salt and two teaspoonfuls of white sugar. Drop in hot lard and fry until done.

Rice And Cheese

Mrs. M. E. J.

Put a layer of rice boiled in milk in the bottom of a buttered pudding dish; grate upon it some rich, mild cheese, and scatter over it some bits of butter. Spread upon the cheese more rice, and fill the dish in this order, having rice at the top, buttered well, without the cheese. Add a few spoonfuls of crtam or milk and a very little salt. Cover and bake half an hour. Then brown nicely, and serve in the bake-dish.

Green Pease

Mrs. T. S. Stanway.

To one quart of pease put a tablespoonful of white sugar. When cooked, drain them dry, and add butter, salt and pepper to your taste. If liked, use cream instead of butter.

Cheese Omelet

Mrs. George Clark.

It is necessary to have a rather small frying-pan to have good omelets, for if a large one is used the ingredients will spread over it and become thin. Another rule to observe is, that omelets should be fried only on one side. Use from five to ten eggs, according to the sized dish required. Break them up singly and carefully, each one to be well and separately beaten or whisked. Add to them grated cheese, the quantity to be regulated according to the number of eggs used - three ounces to four eggs; salt and pepper to the taste. Dissolve in a small, clean frying-pan about an ounce of butter; pour in the ingredients, and as soon as the omelet is well risen and appears quite firm (from fire to seven minutes with a good fire), fold it over and slide it carefully onto a hot dish. Place it in the oven for one minute. Do not let it stand before serving.