TOMATO SOUP.
Boil a quart of tomatoes in a pint of water for twenty minutes and strain; put in a small teaspoonful of soda, and a quart of milk as it foams. Add a tablespoonful of butter and two tablespoonfuls of cornstarch rubbed together, plenty of salt and a sprinkling of pepper. Put a tablespoonful of whipped cream in each soup plate.
STUFFED TOMATOES.
Cut off a transverse slice from the stem end of the tomato; scrape out the inside pulp and stuff it with mashed potatoes, bread 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.