The Cookery Blue Book

crust will form. Serve with butter. =Celery Root.= Pare and boil till tender in salted water. Thicken the liquor with flour and cream, or milk, and pour over toast. Stewed celery and mushrooms are served in the same manner. =Stuffed Tomatoes--No. 1.= Cut off a small piece of the top; squeeze out the seeds and water. Remove the meat of the tomato with a spoon, without breaking or injuring the shape. Fry an onion cut fine, then put in your stuffing (sausage meat, chicken, veal or beef hashed fine), salt, pepper, parsley and a little green pepper, cut fine. To this add all the meat of the tomato you removed with the spoon. When well mixed and cooked fill each with the dressing, on top sprinkling toasted bread crumbs and a piece of butter. Bake in tins. If you use sausage meat as stuffing add a little bread soaked in water and squeezed hard, so that it will readily mix with the meat. =Stuffed Tomatoes--No. 2.= Take nice, smooth tomatoes and remove part of the insides. Chop 1 small onion, 2 green peppers and some of the tomato that was removed. Add cracker crumbs and soup stock to moisten. Fill the tomatoes, adding a small piece of butter to each one, and bake from ten to fifteen minutes. =Squash and Corn (Spanish style).= 3 small summer squashes, 3 ears of corn. Chop squash and cut corn from cobs. Put in a saucepan a spoonful of lard or butter, and when very hot an onion; fry a little and add the corn and squash, 1 tomato, 1 green pepper cut small and salt to taste. Cover closely, and stir frequently to prevent burning. =Stuffed Peppers--No. 1.= Cut off the tops and remove the seeds. Cut in small pieces 8 or 10 tomatoes and cook with a little butter and onion until tender. Add some rice boiled in water or stock (or bread crumbs), and a little salt, then mix with the tomatoes. Add a little chopped celery, fill the peppers, and put a little butter over the top of each. Cook