crumbs, parsley
and onions, or with any force meat, fish, or poultry well seasoned with
butter, pepper and salt, moistened with a little stock or cream and the
yolk of an egg added to bind it, bake. Or, scoop out the seeds, place
the tomatoes in a saucepan containing a gill of salad oil; next chop
about half a bottle of mushrooms, a handful of parsley and four
shallots, put them into a stewpan with two ounces of scraped bacon or
ham, season with pepper, salt, a little chopped thyme and fry five
minutes, when add the yolks of three eggs. Fill the tomatoes with this
mixture, sprinkle with bread crumbs and bake until brown.

TOMATO WINE.

Take fresh ripe tomatoes, mash very fine, strain through a thin cloth.
To every gallon of the pure juice add one and one-quarter pounds of
sugar and set away in an earthen jar about nine days or until it has
fermented; a little salt will improve its taste; strain again, bottle,
cork tightly and tie down cork. To use it as a drink, to every gallon of
fresh sweetened water add half a tumbler of the wine with a few drops of
lemon essence and one has a good substitute for lemonade.

KIZZIE BECKLY.

BAKED TURNIPS.

Peel and boil some turnips in salted water to which a half teaspoonful
of sugar has been added. Slice them half an inch thick and put them in a
stew-pan with two tablespoonfuls of butter to six or seven good sized
turnips, shake them until they are lightly browned. Season with salt,
pepper, a trifle of mace and sugar. Pour over a pint of good brown gravy
and serve.

BOILED TURNIPS.

Put three tablespoonfuls of butter in a saucepan and as soon as it is
melted put in one small onion, minced fine and one quart of turnips cut
in dice; stir until they are brown, when add one teaspoonful of salt,
the same of sugar, one tablespoonful of flour and half a saltspoonful of
pepper, stirring for two minutes. Then add a cupful of milk or stock and
simmer for twenty minutes, keeping the saucepan covered. Serve
immediately.

TURNIP SALAD.

Slice very thin three or four turnips; put them to soak over night,
change the water the next morning, then cut up very fine, put on salt,
pepper, celery salt, or celery seed and vinegar.

VEGETABLE ASPIC MOLDS.

In the bottom of some very small molds lay alternately small pieces of
chili, chervil and hard-boiled white of egg. Cover these well with
liquid aspic, then add a further layer of chopped parsley and finely
chopped yolk of hard