sprig of
parsley and pepper and salt to season. Stand in a hot oven and bake
from 25 to 30 minutes. The centres which were removed from tomatoes
may be utilized in various ways.

CANNED TOMATOES--FRIED

Place in a bowl a half pint of canned tomatoes, one-fourth teaspoon of
sugar and season with salt and pepper. Add about four tablespoonfuls
of flour sifted with one-half teaspoon of baking powder and one
tablespoon of butter. Use only flour enough to hold the mixture
together when fried. Drop spoonfuls some distance apart in a fry-pan
containing several tablespoons of hot lard, butter, suet or drippings.
Fry on both sides and serve hot. In winter, when the housewife is
unable to obtain fresh tomatoes, she will find this dish a good
substitute to serve occasionally.

"BUCKS COUNTY" BAKED BEANS

Put one quart of small soup beans to soak over night in cold water to
cover. In the morning drain the beans, cover with boiling water, add
one tablespoonful of molasses and cook until tender, but not too soft.
Drain. Do not use this water. Put the beans in an earthen bake dish.
In the centre of the bake dish place one pound of clean, scored smoked
bacon, and pour over the beans the water in which the bacon had been
simmering for an hour. Add water, if not enough, to almost cover the
beans, salt and pepper to taste. Place in oven and bake about three
hours, or until beans are tender and a rich brown on top. Add more hot
water if beans bake dry, until the last half hour, then allow the
water to cook away.

Serve stewed tomatoes, baked apples or apple sauce as an
accompaniment to baked beans. This is not a recipe for "Boston Baked
Beans." Just a "plain country recipe," but it will be found very
satisfactory.

If part of a dish of beans remain after a meal, re-heat the day
following in "tomato sauce." Aunt Sarah always baked a pan of corn
bread or Johnny cake, to serve hot with baked beans.

When the housewife serves a dish of baked beans at a meal, serve also
a quart of stewed tomatoes. The day following a "tomato sauce" may be
quickly prepared by adding a well-cooked carrot and an onion to the
"left-over" tomatoes. Press all through a coarse sieve, adding a
little water if too thick; re-heat beans in this; serve hot. A
delicious "cream of tomato soup" may be prepared by substituting milk
or cream to which a small pinch of baking soda has been added,
omitting the beans.

COOKED HOMINY

Wash one cup of hominy thr