ntree, if preferred.

TOMATOES STUFFED WITH MUSHROOMS.--No. 1.

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 butter, 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.