of celery. Season with salt and pepper and
pour over a French dressing as follows:--Three tablespoonfuls salad oil,
two of vinegar, one tablespoonful onion juice, one saltspoon each of
salt and pepper. Let salad stand in refrigerator two hours. Garnish with
pickles, pitted olives and parsley.

CHICAGO RECORD.

SWISS CHARD OR SILVER LEAF BEET.

The leaves of Swiss Chard are boiled and used like spinach. The stalks
and midrib are very broad and tender and when young are used like
asparagus. The leaves of sorrel and spinach are often used together as
greens. (See Asparagus and Spinach receipts).

BAKED TOMATOES.

Tomatoes may be simply baked without stuffing. Peel them first, lay stem
end down in a dripping pan, cut a Greek cross on the top of each, season
with salt, pepper and sugar, dot with bits of butter and sprinkle
thickly with fine stale crumbs, adding a generous bit of butter on top
of each. Pour in at the side of the pan two tablespoonfuls of water.

BROILED TOMATOES.

Turn hot boiling water on to the tomatoes to peel them, cut slices at
least three-quarters of an inch thick, and small tomatoes in halves,
rub a piece of fat pork on the gridiron, put on the tomatoes, and broil
on both sides, or dip in sweet oil and broil, or cover both sides with
cheese and broil, or slice the tomatoes with their skins on and broil,
and pour melted butter over them. In all cases season nicely with salt
and pepper, garnish with parsley or cress and serve hot on a hot dish.

ESCALLOPED TOMATOES.

Arrange in a baking pan layers of tomatoes covered with bread crumbs
seasoned with salt, pepper, a little sugar, and dotted with butter. Let
the upper layer be of bread crumbs dotted with butter. Bake covered,
half an hour. A few minutes before serving take off the cover and brown.

TOMATO CATSUP.

Use ripe tomatoes, boil and strain. To every gallon of tomatoes use 3
tablespoonfuls of salt, 2 of mustard, 1-1/2 black pepper, 1/4 of
cayenne, cup of brown sugar and 1 pint of cider vinegar. Boil four hours
and watch carefully or it will burn. Set on back of stove and add 1
tablespoonful of cinnamon, 1/2 tablespoonful of cloves, and if liked, 1
pint currant jelly. Mix thoroughly, can while hot and seal.

TOMATO FIGS.

Scald and peel the tomatoes, then weigh them, place them in a stone jar
with an equal amount of sugar and let them stand two days, then pour off
the syrup and boil and skim until no scum rises. Pour it o