Put in a saucepan over the fire ten cups of water, adding a tablespoonful of salt. When the liquid boils, put a cup of rice in. Let boil until soft, as before. Keep the quantity of water the same by adding boiling water as it evaporates. Drain in a puree sieve, and dry it off on the range shelf. Rice cooked in this way is very white, fluffy, and beautiful, but less nutritious and palatable than when cooked the other way.
Wash and wipe medium-sized, firm, ripe tomatoes. Cut off a slice from the stem end, and with a spoon take out some of the seeds, but not the core. Fill the cavities with bread crumbs seasoned with butter, pepper, and salt. Replace the slice on the top, place in a pan, and bake fifteen or twenty minutes. Serve hot.
Select perfect, ripe tomatoes. Put in a pan, pour on enough boiling water to cover them, and let stand one minute. Pour off the hot water, cover with cold water, and remove the skins. Butter a baking dish on the bottom and sides. Cover the bottom of the dish with bread crumbs made from crusts dried and rolled or ground. Slice the tomatoes one-half an inch thick, and lay over the crumbs. Cover the tomatoes with crumbs, sprinkle with salt and pepper, and drop on bits of butter. Add another layer of tomatoes, another of bread crumbs, butter and seasoning; continue in this manner until the dish is filled to within two inches of the top. Have bread crumbs on the top. Place in the oven and bake twenty or twenty-five minutes. Serve in the dish in which they are baked.
Select firm tomatoes, not over ripe, wash and wipe.
Cut a medium-sized tomato into four slices, dredge with flour, saute in a hot spider containing one tablesponful of butter. Brown on one side, turn, and brown on the other. Remove to a warm platter, and sprinkle with salt and pepper. Into the spider put one-fourth cup of cream, let boil up, turn over the tomatoes, and serve. The slices of tomato may be dipped in beaten egg and dusted with very fine bread crumbs, before sauteing.
Look the macaroni over carefully, and see that it is free from insects. Break into inch or two-inch lengths, and put to cook in plenty of salted boiling water. Cook rapidly until done. When done, it is clear and soft. Turn into a colander and allow it to drain. Cover the bottom of a baking dish with bread crumbs, put in about one inch of macaroni, over this lay sliced tomatoes, and sprinkle lightly with seasoned bread crumbs. Then add another layer of the macaroni, another of tomatoes, and a dust of crumbs. Continue in this manner until the pan is as full as desired, having tomatoes on top. Cover with a layer of the seasoned crumbs one-half inch thick. Bake until the crumbs are a nice brown, - twenty or twenty-five minutes, - and serve in the dish in which it is baked.
Wash the roots clean, and remove rootlets. Scrape the thin skin off, and keep the roots in vinegar water, as they discolor very readily. Cut into bits, and cook one and one-half hours in boiling salted water. Keep just enough water to prevent burning. Season same as peas. Salt, pepper, and cream give best results, but it is good served with White Sauce No. I.