@@j TESTED HOUSEHOLD RECIPES 2®

Fried Tomatoes

"TOMATOES are good if just sprinkled with salt and pepper and fried in hot bacon

dripping or other fat. Or they may be dredged with flour, which has been nicely
seasoned. Best of all, however, are the slices dusted lightly with paprika, salt, a little
sugar and a drop or two of onion juice, then dipped in batter made with flour, milk,
one egg and salt and pepper. Fry a delicate brown in deep, hot fat.

Baked Tomatoes

"THERE are various ways of stuffing tomatoes for baking that make them very savoury

and where meat or cheese is used, a sufficiently nourishing dish for luncheon
or supper Cuta piece from the top of each tomato and remove a portion of the pulp.
Season the inside of the tomato ‘‘cup’”’ with salt, pepper, and a drop or two of onion
juice.

The cavity may be filled with the remaining tomato pulp, roughly chopped and
nicely seasoned with the salt, pepper, a little onion and, if liked, some salad oil. Or any
chopped cold beef or fowl may be combined with cracker crumbs and moulded with beaten
egg yolk or moistened slightly with cream and a little melted butter. Another filling
that will prove satisfying, is one made of crumbs and plenty of grated cheese, moistened
with beaten egg.

When the tomatoes have been filled, replace the tops, sprinkle with paprika and salt
and cook in a covered baking dish about twenty minutes; remove the cover and bake
for five minutes. Serve on buttered squares of crisp toast.

A delicious touch is given by fastening a strip of fat bacon around each tomato

before baking.
Potato Puff

This is a very delicate dish—surely the way the fairies serve them, if they like potatoes.
To 2 pounds mashed potatoes allow 2 small eggs or one large one, 1 tablespoon
of butter, pepper and salt to taste.

Take the mashed potatoes while they are still warm, and stir well into them the
butter, seasoning, and the yolk of the egg. Beat up the whites till they are quite stiff.
Fold them very gently into the potato mixture, taking the greatest possible care not
to stir or beat more than is absolutely necessary. Put all into a greased pie dish, and
bake in a very brisk oven till nicely browned. It will rise up in a puff, so you must not
fill the dish too full at first, or it may go over.

Serve very quickly, before the puff has time to fall.

Cream Corn Pie

‘TBS is a satisfying dish for luncheon or supper and will vie with the best of York-

shire pudding as an accompaniment for roast beef. Make a scant cupful of thick
cream sauce, by blending 3 tablespoons each of butter and flour and adding gradually,
1 cup of milk. Stir while it cooks slowly and thickens, then add 4% can of corn. The
liquid will thin your sauce—hence the necessity for making it thick.

Butter a baking dish and sprinkle it thickly with browned bread crumbs. Turn
in the corn mixture and sprinkle another generous layer of the browned crumbs over
the top. Dot with tiny pieces of butter and bake in a hot oven for about fifteen minutes
or until it bubbles. Serve in the dish in which it is cooked.