Turn nearly all the juice off from a can of tomatoes. Salt and pepper this, by the way, and put aside in a cool place for some other day's soup. Put a layer of bread crumbs in the bottom of a buttered pie-dish; on them one of tomatoes; sprinkle with salt, pepper, and some bits of butter, also a little sugar. Another layer of crumbs, another of tomatoes--seasoned--then a top layer of very fine, dry crumbs. Bake covered until bubbling hot, and brown quickly.

Twelve large, smooth tomatoes
One teaspoonful of salt
A little pepper
One tablespoonful of butter
One tablespoonful of sugar
One cupful of bread crumbs
One teaspoonful of onion juice

Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake slowly three quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. Garnish with parsley, and serve.

Wash five or six smooth tomatoes; cut a piece from the stem end, the size of a twenty-five cent piece; put a saltspoonful of salt, half as much pepper, and a bit of butter the size of a nutmeg, in each; set them in a dish or pan, and bake in a moderate oven for nearly one hour.

Pour boiling water over six or eight large tomatoes, or a greater number of small ones; let them remain for a few minutes, then peel off the skins, squeeze out the seeds, and some of the juice, by pressing them gently in the hand; put them in a well tinned stewpan, with a teaspoonful of salt, a saltspoonful of pepper, a bit of butter, half as large as an egg, and a tablespoonful of grated bread or rolled crackers; cover the stewpan close, and set it over the fire for nearly an hour; shake the stewpan occasionally, that they may not burn; serve hot.

This is decidedly the best manner of stewing tomatoes; they may be done without the bread crumbs, and with less stewing if preferred.

Have ready a saucepan of boiling water, properly salted; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice; halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of melted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place; when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut. Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few snippets of toasted bread placed round as a garnish.

Vegetable marrows are delightful when sliced and fried for ten minutes in butter. Before being fried they may be dipped in a batter of flour and water, seasoned with a little salt. Vegetable marrows may be also dressed as follows: Boil one, and when it is about ready cut it in pieces, which place in a fresh saucepan, covered with soup stock, either white or brown; add a little salt in stewing. Serve in a deep dish when thoroughly tender. Vegetable marrows are very nice plain boiled, and served upon buttered toast. Peel them and cut them so as to be able to remove the seeds. Marrows will take from twenty minutes to an hour to boil, according to size and age. After being parboiled, they may be sliced down, dipped in egg, and then rubbed among bread crumbs, and fried; serve them as hot as possible.

Tomatoes may be sliced thin, and served with salt, pepper, and vinegar over, for breakfast; or sliced, and strewn with sugar and grated nutmeg, for tea; for dinner they may be stewed or broiled or baked.

Tomatoes may be preserved in sugar, or as catsup, when out of season. Such as like them, declare them to be equally excellent in each and every form or dressing.

Boil and serve as directed for parsnips: either plain boiled, or fried, or made fritters.

Boil four or five parsnips; when tender, take off the skin and mash them fine, add to them a teaspoonful of wheat flour and a beaten egg; put a tablespoonful of lard or beef dripping in a frying-pan over the fire, add to it a saltspoonful of salt, when boiling hot, put in the parsnips, make it in small cakes with a spoon; when one side is a delicate brown, turn the other; when both are done, take them on a dish, put a very little of the fat in which they were fried over, and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred.

Boil tender, scrape, and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper, and salt, and a little minced parsley, Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quarter-spoonful of flour. Boil once, and pour over the parsnips.

Scrape the parsnips and boil gently forty-five minutes. When cold, cut in long slices about one third of an inch thick. Season with salt and pepper. Dip in melted butter and in flour. Have two tablespoonfuls of butter in the frying-pan, and as soon as hot, put in enough parsnips to cover the bottom. Fry brown on both sides, and serve on a hot dish.

Wash the parsnips, scrape them thoroughly, and with the point of the knife, remove any black specks about them, and should they be very large, cut the thick part into quarters. Put them into a saucepan of boiling water, salted in the above proportion, boil them rapidly until tender, which may be ascertained by thrusting a fork in them; take them up, drain them, and serve in a vegetable dish. This vegetable is usually served with salt fish, boiled pork, or boiled beef; when sent to table with the latter, a few should be placed alternately with carrots round the dish as a garnish.