Stuffing For Tomatoes

Melt a tablespoon of butter in a saucepan, add four sound pealed and finely chopped shaliots and while cooking mix well rather briskly for one minute. Add the scouped out tomato meat, 3 good sized finely chopped mushrooms, the meat of two raw sausages, half a bean of garlic finely chopped, one teaspoon chopped parsley and a teaspoon chopped chives. Season with half teaspoon salt, half salt spoon white pepper and two salt spoons of sugar. Mix all well while cooking for three minutes, then add three tablespoons of bread crumbs and one raw egg yolk. Mix thoroughly for two minutes, then place in a bowl to cool off. Stuff the tomatoes evenly with it. - Mrs. L. E. Sutherland.

Stuffed Tomatoes

Wash and dry well six fine sound good sized tomatoes. Cut through the top of each without detaching so that it will serve as a cover. Scoup out the inside of each tomato with a vegetable scoup being careful not to cut the skin, then lay them on the plates. Season the interior with a half teaspoon salt and two salt spoons white pepper equally divided. Then fill each tomato with the tomato stuffing and close down the covers. Lightly butter a tin plate and lay them on it. Spread half teaspoonful melted butter on the top of each. Arrange them on a roasting tin and place them in a moderate oven to bake for 1 6 minutes.

Scalloped Tomatoes

Place in a baking dish a layer of sliced tomatoes, a layer of bread crumbs, and a little pepper and salt. Continue until dish is full and bake in moderate oven. - Miss Lillie Harris, Henderson, Ky.

Tomato And Rice

Boil two-thirds cup of rice in plenty of salted water until tender, drain, add just enough strained tomato, seasoned with salt, pepper and sugar, so as not to be stiff, stuff peppers and bake. If you have not peppers, put in baking dish and cover with buttered bread crumbs, bake until brown.

Mrs. C. H. Tanton.