STUFFED TOMATOES
Mix the scooped-out tomato pulp with bread soaked in milk and season with minced parsley, grated onion, salt, and pepper. Add a few chopped mushrooms if desired and a little chopped cooked meat. Fill the tomato shells, dot with butter, and bake.
SPANISH TOMATOES
Chop two onions fine and fry in butter, then add a can of tomatoes and a small can of Spanish peppers chopped fine. Cook for five minutes, season with salt, then pour into a baking-dish, cover with buttered crumbs, and bake for forty-five minutes. Green peppers may be used instead of the Spanish peppers.
BOILED TURNIPS
Peel and quarter young turnips and cook in boiling salted water to cover with four or five slices of bacon, changing the water once and adding a little sugar to the seasoned water. Reheat in [Cream Sauce] and serve with the bacon as a garnish.
BAKED TURNIPS
Peel and parboil small turnips, drain and put into a baking-pan with beef stock to reach to half their height. Sprinkle with salt, pepper, and sugar, dot with butter, cover, and bake until done basting occasionally with the stock.
BROWNED TURNIPS
Peel, slice, boil until tender, drain, and sauté in butter, sprinkling with salt, pepper, and sugar.