Evening star., 1903-09-01

ing up and rounding them; scatter fine
bread crumbs on the top and arrange in a
baking dish. Cover the dish and place In
the oven and bake half an hour before un-
covering, then remove the cover and brown
slightly. Serve on a hot platter garnished
with parsley.
Masked Eggs.
Select fine large round tomatoes, wash
and wipe dry. Cut piece from the stem
end and scoop out the seeds and a portion
Of the pulp, beat one fresh egg slightly
and pour into the cavity, place on top Of
this two tablespoonfuls of cream sauce
and sprinkle over this grated cheese.
Place the tomatoes in a baking dish and
set in the oven for ten minutes or until
the cheese is melted and slightly Drowned
Remove from the oven and place each to-
mato on round of toast, with a sprig of
parsley In the top of each and serve hot.
Tomato Toast.
Remove the crust from the stale bread,
toast golden brown and dip into hot
milk (as soon as taken from the fire), to
which a little salt has been added. Place
in layers in a pudding dish and butter
each layer and sprinkle with salt. Pour
over the following sauce:
One cup of strained tomato juice, one ta-
blespoonful of butter creamed with one ta-
blespOonful of flour, few drops of onion
the dish and place in a hot oven for ten
minutes. Have sufficient tomato sauce to
make the toast very moist.
Cucumber Sausages.
Pare and divide large cucumbers and
scoop out the seeds. Fill the halves with
sausage meat and place meat side up, in
rather deep pan. well buttered. Pour over
them two tablespoonfuls of water and
bake slowly, adding more water when nee
essary.
Baked Cucumbers.
Divide six green cucumbers and remove
the seeds. Make a filing of half a cup of
bread crumbs, two tablespoonfuls of boiled
ham chopped very fine, one tablespoonful
of minced parsley, one tablespoonful of
chopped onions and salt and pepper to
taste, fill the cucumbers with this mixture
and tie two halves together place in
covered pan with one cup of water and
bake for three-quarters of an hour. Serve
hot with drawn butter sauce.
Fried Cucumbers.
Peel and slice thin, dip in beaten egg and
then in fine bread crumbs. Heat two table
spoonfuls of sweet drippings IN a frying
pan put in the slices and fry brown on
both sides. Serve on toast with brown
gravy.
Entire Wheat Pudding.
Measure pint of entire wheat flour after
sifting-place again in the sitter, add half
a level teaspoonful of soda and half a tea
spoonful of salt. Sift into a bowl stir in
half a cup of New Orleans molasses mixed
with a half pint of sweet milk. Mix thor
oughly until smooth, then stir in half
pint of ripe peaches cut in slices Turn
the mixture into a buttered mold. cover
tightly and place in kettle of boiling
water Boil constantly for two and one
half hours. Serve with sweetened cream
or wine or fOamy sauce.
Raw Marinade.
This mixture is used in many salads, es-
pecially for cold cooked meat or fish sal
ads For fish salad use three tablespoon
fuls of salad oil, three of vinegar, three of
lemon juice, one teaspoonful of salt and
dash of cayenne. Put these ingredients
into a bowl which has been rubbed with
cut Glove of garlic or slice of onion, beat
until we'll mixed and then moisten the fish,
meat or vegetables. For meat or vegeta-