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Vegetables: Sprinkle

Wipe 4 tomatoes, pare, and cut in 3 slices. Sprinkle with salt and pepper, dredge generously with flour, and sauté in butter, first on one side, then on the other. Remove to a hot serving dish and pour over them the following sauce: Melt 2½ tablespoonfuls butter, add 21 teaspoonfuls flour, and stir until blended; then pour on, while stirring or beating constantly, 1 cupful milk. Bring to the boiling point, season with salt and pepper.

Tomato Surprise. 6 tomatoes, 2 hard-boiled eggs, 2 tablespoonfuls red pepper, 2 tablespoonfuls green pepper, 1 shallot, 1 clove garlic, 4 anchovies.

MRS. CURTIS'S COOKBOOK Wipe the tomatoes, cut a slice from the stem end of each, scoop out the inside, invert, and stand thirty minutes. Add the eggs, peppers, shallot, garlic and anchovies finely chopped.

Moisten with mayonnaise dressing.

Fill the tomato cases with the mixture, mask with mayonnaise, and garnish with anchovies. Serve as a first course at dinner.

Broiled Tomatoes.

Wipe and cut tomatoes in halves crosswise; then cut a thin slice from the rounding part of each. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, place in a well-buttered broiler, and broil six to eight minutes.

Baked Tomatoes.

Wipe 6 smooth, medium-sized tomatoes and remove a thin slice from the stem end of each. Take out the seeds and pulp and drain off most of the liquid. Add to the pulp an equal quantity of buttered cracker crumbs, and season with salt, pepper, and a few drops of onion juice. Refill the tomatoes with the mixture, place in a buttered pan, sprinkle with buttered cracker crumbs, and bake twenty minutes in a hot oven.

Deviled Tomatoes. 4 tablespoonfuls butter, 2 teaspoonfuls powdered sugar, 1 teaspoonful mustard, teaspoonful salt, Few grains cayenne, Yolk hard-boiled egg, 1 egg slightly beaten, 2 tablespoonfuls vinegar.

Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Remove to a hot serving dish, and pour over a dressing made from the above ingredients. Cook over hot water, stirring constantly, until the mixture thickens.

Fried Corn.

Scrape corn carefully from the cob.

Cut through the center of the kernel, so that all the pulp and juices may be extracted without the removal of the hulls. Sift a little flour over the corn, with salt and pepper to taste.

Place some slices of bacon over the fire in frying pan, until all the grease has been extracted. Remove the meat and put the corn in the pan to fry in the bacon fat until it becomes delicately brown and tender; it must be stirred constantly for fifteen on twenty minutes.

Corn Patties Garnished with Husks.

Green corn, 3 eggs, 1 cupful fine cracker crumbs, teaspoonful sugar, Pepper and salt.

This calls for enough green corn ..fter it has been grated to make a pint. To the corn add 2 eggs and the cracker crumbs, season with salt and pepper-about + teaspoonful pepper and a teaspoonful salt. Add the sugar and form the mixture into cakes about the size of a large oyster; then roll in egg and afterwards in cracker crumbs. Wash the corn husks and shred the ends with a fork for about two inches. Arrange them on a platter with the fringe hanging over the sides. Cook the patties in smoking-hot lard until brown and crisp, then heap in a mound in the center of the platter and serve at Once.-MARIA PARLOA, Vegetarian Sausages. 1½ cupfuls Lima beans, 2 tablespoonfuls butter, 1 teaspoonful salt, Dash McIlhenny's Tabasco Sauce.

Soak the beans over night, cook in salted water until soft. Drain perfectly dry, then squeeze the pulp through a potato ricer. Beat in the butter and seasonings. If not moist VEGETABLES enough, add a beaten egg or as much of it as required, make the paste so soft it can be rolled into croquettes.

Shape like small sausages, dip in beaten egg and flour, then fry in butter, rolling the sausages over in the pan till brown on all sides. Serve with cold slaw.

Beans à la Bretonne (French recipe). pint haricot beans, 4 large onions, 2 tablespoonfuls butter, 1 cupful brown stock, Dash Sauce, Dash McIlhenny's Tabasco 1 teaspoonful salt, 1 teaspoonful finely minced parsley.

Boil the beans till tender; slice the onions thin, and fry in butter till brown. Put the beans and onions in a stewpan and add the stock, pepper, salt, and parsley. Serve very hot.

French Beans à la Poulette (French recipe).

Put young, tender beans in a stewpan with plenty of salted water.

When cooked, blanch, drain, and return to stewpan with a bit of butter. Sprinkle in a tablespoonful flour; let them stew a few minutes, but do not allow them to brown; add a tablespoonful stock, minced parsley, and green onions with salt and pepper.

Let them come to a boil, stir well, thicken with yolks 2 eggs, beaten in a little cream. Just before serving, add juice of a lemon.

Curried Onion.

Fry sliced onions in butter or fat; salt and pepper, then add 1 teaspoonful curry, raw eggs, and a few drops lemon juice. Serve hot.