Scoop out the seeds from the tomatoes. Fill the tomatoes with the corn, lay them on a buttered fireproof dish, and bake until they are tender.
Serve with a little melted butter and lemon juice put over each one.
TURNIPS AU GRATIN
- 9 turnips
- 1 pint (2 cups) white sauce
- 4 heaping tablespoonfuls grated cheese
- 1 heaping tablespoonful (1 oz.) butter
- Salt and pepper
Wash and peel the turnips, soak them in cold salted water for ten minutes. Drain, and cook the turnips in boiling salted water till half cooked.
Drain and cut in slices. Butter a gratin dish; arrange the slices on it in a heap. Heat the sauce, add two tablespoonfuls of the cheese to it; season the turnips with salt and pepper, pour the sauce over, and sprinkle the rest of the grated cheese over the top; put a few pieces of butter here and there, and cook in a hot oven till a light brown color.
SALAD RECIPES
“We may pick a thousand salads,
Ere we light on such another herb”