How To Make Stuffed Tomatoes

One can of small French peas, drain off the liquor and mix with 1/2 the bulk of the peas with chopped English walnuts or other nuts, dress with Mayonnaise or French dressing, cut off the top of the tomato without breaking, and take out inside and stuff with the above dressing. Serve on lettuce leaves.

How To Make Slaw Dressing

Eggs ................................................................3

Vinegar - Cup ................................................1

Melted Butter - Tablespoonfuls ....................3

Mustard - Tablespoonfuls ..............................1

Sugar - Tablespoonfuls ..................................1

Pepper and Salt to taste.

Celery Seed - Teaspoonfuls ............................1

Mrs. D. T. Swindell

How To Make Mixed Mustard

Dry Mustard - Tablespoonfuls ......................3

Salad Oil - Tablespoonfuls .............................2

Vinegar - Tablespoonfuls ................................3

Salt - Teaspoonfuls .........................................1

Work the mustard and oil smoothly together; add salt and then the vinegar, stirring in slowly; heat through in a sauce-pan.

How To Make Salted Almonds

Blanch by pouring over almonds boiling water and allowing to stand two minutes; drop in cold water and then rub off brown skins with a coarse towel. Let dry thoroughly; sprinkle a tablespoonful of olive oil or melted butter to a half pint of almonds; let stand awhile; sprinkle with salt, mix thoroughly with spoon, put into a pan in a quick oven ten or fifteen minutes till crisp and brown; stir once or twice while in oven.

How To Make Drawn Butter

Butter - Pound ................................................1/4

Flour - Teaspoonfuls ........................................1

Hot Milk - Tablespoonfuls.................................4

Work the butter and flour together until perfectly smooth; put into a small sauce-pan and add the milk, very slowly stirring one way. Let boil for 1 minute, stirring constantly.

How To Make Salad Dressing For Ham

Eggs ................................................................2

Cream - Tablespoonfuls ..................................4

Vinegar - Tablespoonfuls ................................4

Mustard - Teaspoonfuls ..................................1

Butter size of an egg.

Salt - Teaspoonful ..........................................1/2

Few drops of Extract of Celery.

Mix the butter and mustard to a smooth paste; add eggs, well beaten, then the cream, salt and celery, then the vinegar; cook in a bowl over boiling water, stirring often until it thickens. Butter may be used instead of cream. MRS. WM. E. ASHLEY.

How To Make Barbecue Sauce

Butter - Pound ................................................1/2

Mustard - Tablespoonfuls, ..............................1

Red Pepper - Teaspoonfuls ............................1/2

Salt and Vinegar to taste.

Melt the butter and stir into it the mustard (which must have been mixed to a paste with a little vinegar or water); then add salt and pepper and enough vinegar to make it sour enough for your taste. Baste the meat with it, or pour over slices of warmed-over meat.

MRS. A. M. McPHEETERS.