Practical vegetarian cookery

firm tomatoes, not over ripe, cut them in slices half an inch thick and lay on a sieve. Make a dressing of one tablespoonful of butter and one of vinegar rubbed smooth with the yolk of one hard boiled egg; add a very little sugar, salt, mustard and cayenne pepper; beat until smooth and heat to a boil. Take from the fire and pour upon a well beaten egg whipping to a smooth cream. Put the vessel containing this dressing in hot water while the tomatoes are being broiled over a clear fire. Put the tomatoes on a hot dish and pour the dressing over them. BREAD STUFFS. HOME MADE YEAST. Wash, pare, and soak one large potato. Steep one tablespoonful of hops (loose) in one pint of boiling water; mix one heaping tablespoonful of flour, one teaspoonful of sugar, one teaspoonful of salt, one teaspoonful of ginger; grate the potato into the flour mixture; let the hot water boil briskly for one minute, strain it over the flour and potato mixture, and mix thoroughly; if it does not thicken like starch, place it over the fire for a few minutes, stirring briskly. If too thick, add boiling water till thin as cream. When lukewarm or at 70 degrees, add one half cake of yeast. Raise in a warm place till frothy, beat it down every half hour. Bottle and keep in a cool place. THREE HOUR BREAD. Pour one cupful of boiling water over two tablespoonfuls of flour and beat well; when this becomes lukewarm add two teaspoonfuls of sugar and one yeast cake that has been dissolved in one half cupful of lukewarm water. Beat thoroughly, add flour enough to make a thick batter, beat until light and set in a warm place, about 90 degrees F. Keep covered and let rise until light and frothy, with this proportion of yeast it should rise in thirty minutes. When light add one cupful of scalded milk, cooled to lukewarm, and flour enough to make a stiff dough; stir in the flour with a spoon, beating it thoroughly; when the