e are many vegetables that may be combined with tomatoes for the
sake of variety. Place two cups of cooked string beans in a saucepan
and add

One and one-half cups of stewed tomatoes,
One onion, grated,
One teaspoon of sugar,
One and one-half teaspoons of salt,
One tablespoon of cornstarch.

Dissolve the seasoning and starch in the cold tomatoes before adding
to the beans. Lima beans, cauliflower and corn may be used to replace
the string beans.

BAKED EGG-PLANT AND TOMATOES

Pare the egg-plant and then cut into slices. Sprinkle lightly with
salt and then cover and set aside for two hours. Wash and then drain
well and cut into dice. Place in a baking dish and add

Two green peppers, chopped fine,
One onion, chopped fine,
Two teaspoons of salt,
One teaspoon of paprika,
Two cups of prepared tomatoes.

Sprinkle the top with fine crumbs and grated cheese. Bake in a
moderate oven for twenty-five minutes. To prepare the tomatoes rub
two cups of cold stewed tomatoes through a fine sieve and add six
tablespoons of cornstarch. Dissolve and then bring to a boil and cook
slowly for five minutes.

GREEN TOMATOES MINCE FOR PIES

Cut one-quarter peck green tomatoes in small pieces and then sprinkle
with three tablespoons of salt. Place in a square of cheese-cloth
and then tie up and hang where it can drain all night. In the morning
place a one and one-half pound can of corn syrup in a saucepan and add

One-half pound of brown sugar,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of ginger,
Two packages of raisins,
One-half cup of salad oil.

Bring the mixture to a boil and then cook slowly for one-half hour.
Fill into jars and then process in a hot-water bath for twenty
minutes. Seal and test for leaks. Store in a cool, dry place. This
makes a delicious pie filling.

TOMATO DUMPLINGS

Place in a mixing bowl

Two cups of flour,
One teaspoon of salt,
One-quarter teaspoon of pepper,
Four teaspoons of baking powder.

Sift to mix and then rub in four tablespoons of shortening and use
two-thirds of a cup of water to make a dough. Divide into five parts
and then roll each piece into squares. Place in the centre of each one
a peeled tomato, cut in slices, and season with a little grated onion,
parsley, salt and pepper. Fold the dough over. Place in a baking sheet
and brush the tops with beaten eggs. Bake in a ho