STUFFING FOR TOMATOES
No. 1. Chop fine a half cupful of canned mushrooms, add a half or three quarters of a cupful of crumb of bread and the pulp taken from six tomatoes, a tablespoonful of chopped ham or of chicken, if convenient, a tablespoonful of chopped parsley, six drops of onion juice, a teaspoonful of salt, a dash of pepper, and a teaspoonful of melted butter. If the mixture is not sufficiently moistened by the tomato juice add enough stock to make it quite wet.
No. 2. Use equal parts of minced meat (chicken or veal preferred) and crumb of bread, add the yolks of two hard-boiled eggs. Season with chopped parsley, a little onion juice, pepper, and salt. Moisten with the pulp taken from the tomatoes, or with stock, or with both of them.
No. 3. Use boiled rice mixed with chopped green peppers, a few drops of onion juice, pepper, and salt. Moisten with the pulp taken from the tomato, or with stock.
No. 4. Boil macaroni, broken into half-inch lengths, until tender. Moisten it with well-seasoned white sauce, and add some grated cheese, a little pepper and salt, and a dash of paprika.