TOMATOES STUFFED WITH MUSHROOMS.

Wash, skin and stem half a pound of mushrooms,
chop very fine, add two even teaspoonfuls of finely
minced parsley, a few drops of lemon juice, the same of
onion juice, and salt and pepper to taste. Melt two
tablespoonfuls of butter in a saucepan and cook all
together in this until the mushrooms are tender, then
add a cupful of stale bread crumbs and one egg yolk,
stir well and remove from the fire. Have half a
dozen perfectly ripe tomatoes, washed and wiped,
cut a slice from the top of each, take out the core and
seeds, and fill with the mushroom stuffing. Bake in
a moderate oven until done. The skins should be
removed in the usual way before stuffing.

TOMATOES STUFFED WITH MUSHROOMS. No. 2.

Wash and wipe the tomatoes, but do not remove
the skins. Cut in half, take out the core and a few
of the seeds. Fill with the same forcemeat as in the
preceding recipe and cover the top with it, place in a
pan with a little water to keep from burning, bake
in a moderate oven until soft, remove carefully from
the pan, place on a platter, garnish with parsley and
serve.

ESCALLOPED TOMATOES.

Strain from a quart can of tomatoes one cupful
of water. Put a layer of the tomatoes in a baking
dish, season with salt, pepper and a little sugar,
cover with a layer of bread crumbs, dot freely with
bits of butter, then put another layer of tomatoes,
and lastly a layer of bread crumbs, with bits of but-
ter, and sprinkle with a dessertspoonful of sugar.
Bake forty-five minutes, and serve in the dish in which
it is baked.

TOMATOES WITH EGG.

Drain the water from a can of tomatoes, press
them through a colander, put into a saucepan over the
fire, season with salt and pepper, a little sugar, if
acid, and a few drops of onion juice. Let them cook
a little, and just before serving add the well-beaten
yolks of two eggs, stir well until it thickens, and
remove immediately from the fire or it will curdle.

FRENCH CARROTS IN BROWN SAUCE.

Select the smallest French carrots, wash and
scrape them and boil until tender in as little water
as possible. When done drain from the water, using it
to make the sauce. Put a tablespoonful of butter into
a spider, when hot stir in a tablespoonful of flour,
stir until a dark brown, add gradually the water the
carrots were boiled in, season with salt and pepper,
simmer until thick and smooth, add the carrots, and
when hot serve.

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