-sized tomatoes. Cut a slice
from the blossom ends, scoop out pulp, sprinkle with salt in the inside,
invert on plate, let stand one hour. Melt two tablespoonfuls butter, add
two tablespoonfuls flour mixed with one-half teaspoonful salt,
one-fourth teaspoonful paprika and few grains cayenne. Stir until
blended, then pour on slowly one-half cup cream. Stir until smooth and
add one cup green corn, cut from cob, and mixed with one-half
tablespoonful each red and green pepper, finely chopped. Flavor
delicately with onion juice. Fill tomatoes, cover with buttered crumbs
and bake in moderate oven until tomatoes and corn are tender.

TOMATOES ON HALF SHELL

Mrs. R. McNeil

Cut tomatoes in half without peeling. Place them in baking dish. Put in
a piece of butter on each, and dust with salt and pepper. Put in oven
and cook until tender. Have ready squares of toasted bread. On each
place a half tomato and pour around white sauce and serve hot.

BAKED TOMATOES

Mrs. W. O. King

Select nice smooth tomatoes; slice off top and remove pulp and seeds.
Rub this through collander. Add one-half cup of each bread and cracker
crumbs, pepper, salt and minced onion to tomatoes with a little butter.
Stuff tomatoes, place top on, using toothpicks; bake one hour in a
moderate oven.

FRIED TOMATOES

Mrs. C. S. Junge

Green or ripe tomatoes may be used. Slice and dip in flour. Place in
skillet with plenty of bacon fat and a little butter. Fry until brown
and lift carefully onto a platter. In the remaining fat stir a
tablespoonful of flour, then pour a cup and a half of milk. When
creamed, turn over tomatoes and serve.

BAKED NOODLES

Mrs. E. Lewis Phelps

One box of home made noodles, boil until tender then drain. Butter a
baking dish; put in a layer of noodles; sprinkle with grated cheese and
seasoning; then another layer of noodles; then two cups of cooked boiled
ham chopped fine; chopped green pepper and chopped onion; put the
remainder of noodles on top and add cheese, etc. Beat up four or five
eggs; add milk enough to cover all the noodles. Set pan into pan of
water and bake slowly until eggs are done. Can add buttered cracker
crumbs on top if liked.

CORN PUDDING

Helen M. Bailey

Six ears corn; two eggs; one-half pint milk; pinch salt; pinch pepper;
cut corn from cob, beat eggs, and add milk, eggs and seasoning to corn.
Bake until light brown.

CORN OYSTERS

Mrs. E. S. Smith

Mix one pint of grated co