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Baked Tomatoes

(Florentine style.) Take out the centres of 6 large tomatoes. Rub a clove of garlic across an earthen casserole, and fry in it an onion, chopped, in a spoonful of butter or olive oil. Add 6 mushrooms, 2 large livers of chickens, both minced finely, and a spoonful of lemon juice. Cook these, add yolks of 2 eggs and sufficient bread-crumbs. Fill the tomatoes, bake them 1/2 hour. CELERY (as cooked in Italy.).

Take off the roots and tops of 4 heads of celery. These can be used for flavoring soup. Parboil the celery, then cook it with 1 ounce butter, salt, pepper, a tablespoonful of minced ham, and a cup of white stock. When tender, strain the sauce, arrange the celery on pieces of toast, pour the sauce over, having added to it the yolk of an egg and a tablespoonful of grated cheese. Bake until brown.