290.—STUFFED TOMATOES
Select six medium-sized tomatoes; cut a thin slice from the top of each, and remove the pulp; rub slices through a sieve, and add to pulp; add one cup soft stale bread crumbs, one teaspoon salt, one teaspoon Worcestershire sauce, and one tablespoon tomato ketchup; mix well, fill tomatoes, cover with Buttered Crumbs (see No. 472), and bake in a moderate oven half an hour.
291.—CREAMED WHITE TURNIPS
Cook two cups of half-inch cubes of white turnip in boiling salted water half an hour, or until tender; drain, and mix with one cup of White Sauce (see No. 207).
292.—VEGETABLE HASH
| 2 cups cooked cabbage | 1/8 teaspoon pepper |
| 1 cup cooked potatoes | 1 teaspoon salt |
| 1 cup cooked turnips | 2 tablespoons beef drippings |
| 1 cup cooked beets | 1/3 cup stock or water |
| 1 tablespoon grated onion |
Mix vegetables and seasonings; melt fat in frying pan, add vegetables and stock; cook slowly half an hour. Fold, and serve on a hot dish. If vegetables are left from a boiled dinner, omit salt.