Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

with this dressing; when full, add four or six whole cloves, putting them on top of the dressing; either pile up high or make level and put on the sliced top. Place tomatoes in a large baking pan, with a little hot water to prevent sticking. Bake fifteen minutes. BAKED TOMATOES. From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large. Select smooth, medium-sized tomatoes; make a small aperture at the stalk end; remove the pulp and seeds with a spoon and put into a sieve to drain. Chop equal parts of cold chicken and veal and one green pepper; add a well-beaten egg, half cup grilled bread crumbs, piece of butter, pepper, salt, sage and a suspicion of onion; mix well together; moisten with some of the juice; fill the tomatoes; bake half an hour in a moderate oven. Serve each tomato on a lettuce leaf. This makes a pretty as well as a savory entrée. STEWED TOMATOES. From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager. Take one quart of firm ripe tomatoes; stew one hour and a half over an even fire and stir frequently to prevent scorching; then add half a cup of bread crumbs, one teaspoonful of sugar, salt to taste, a pinch of cayenne pepper, a heaping tablespoonful of good butter and half a cup of sweet cream. Boil together twenty minutes and serve hot. BEETS. From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager. Boil until perfectly done; then pour melted butter, salt and pepper over and serve hot. PARSNIPS--STEWED. From MRS. M. R. LEE, of Mississippi, Lady Manager. Wash, scrape, and slice about half an inch thick; have a skillet prepared with half pint hot water and a tablespoon butter; add the parsnips, season with salt and pepper, cover closely and stew until the water is cooked away, stirring occasionally to prevent burning. When done the parsnips will be of a creamy, light brown color. STUFFED GREEN PEPPERS. From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager. Cut off the small end of the pepper; make a slit down the side;