t oven for thirty
minutes. Serve with cheese sauce.

STUFFED TOMATOES WITH CHICKEN SALAD

Prepare the chicken sandwich filling. Select firm, medium-sized
tomatoes and then cut a slice from the top, and with a spoon scoop out
the centres of the tomatoes. Fill with the salad sandwich mixtures and
then roll in wax paper.

TOMATO TOAST

Cook a sufficient amount of tomatoes to measure one and one-half cups.
Now add

One medium-sized onion, cut in thin slices,
One green pepper, chopped very fine.

Cook slowly until the onion is soft and then rub through a fine sieve
and add two tablespoons of cornstarch dissolved in three tablespoons
of water. Bring to a boil and then season. Now pour over thick slices
of bread toasted brown and sprinkle with grated cheese.

BAKED TOMATOES (COLD)

Select firm tomatoes. Cut a slice from the top and then with a spoon
carefully scoop out the centres. Rub the outside of the tomatoes with
plenty of shortening. Place in a baking dish and pour into the dish
holding the tomatoes one-half cup of water. This will prevent the skin
from bursting. Now place in a bowl

Four eggs,
Three-quarters cup of milk,
Two tablespoons of finely minced parsley,
One tablespoon of grated onion,
One teaspoon of salt,
One-half teaspoon of paprika.

Beat to mix and then pour into the tomatoes. Bake in a moderate oven
until the custard is firm in the centre. Cool and then set on ice to
chill. Serve with Russian dressing.

APPLE BUTTER WITHOUT CIDER

Pare one-half basket of apples. Place the parings in a preserving
kettle and cover with cold water. Cook until soft and then strain the
liquid. Measure and place six quarts of this juice in a preserving
kettle and add the apples, sliced very thin. Cook and then add

One and one-half level tablespoons of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of cloves,
One-quarter teaspoon of ginger,
One-half cup of cider vinegar,
One and one-half pounds of brown sugar, or two and one-half pounds
of syrup.

Stir to blend thoroughly. Cook slowly until very thick. Place an
asbestos mat under the preserving kettle.

To conserve the apple butter for future use: Fill into sterilized jars
and adjust the rubber and lid. Seal securely and place in hot water
bath for twenty minutes, to sterilize. Remove and cool and dip the top
of jars in melted parawax. This apple butter will keep until used.