BAKED TOMATOES (COLD)

Select firm tomatoes.  Cut a slice from the top and then with a spoon carefully scoop out the centres.  Rub the outside of the tomatoes with plenty of shortening.  Place in a baking dish and pour into the dish holding the tomatoes one-half cup of water.  This will prevent the skin from bursting.  Now place in a bowl

  Four eggs,
  Three-quarters cup of milk,
  Two tablespoons of finely minced parsley,
  One tablespoon of grated onion,
  One teaspoon of salt,
  One-half teaspoon of paprika.

Beat to mix and then pour into the tomatoes.  Bake in a moderate oven until the custard is firm in the centre.  Cool and then set on ice to chill.  Serve with Russian dressing.

APPLE BUTTER WITHOUT CIDER

Pare one-half basket of apples.  Place the parings in a preserving kettle and cover with cold water.  Cook until soft and then strain the liquid.  Measure and place six quarts of this juice in a preserving kettle and add the apples, sliced very thin.  Cook and then add

  One and one-half level tablespoons of cinnamon,
  One teaspoon of nutmeg,
  One teaspoon of allspice,
  One-half teaspoon of cloves,
  One-quarter teaspoon of ginger,
  One-half cup of cider vinegar,
  One and one-half pounds of brown sugar, or two and one-half pounds
          of syrup.

Stir to blend thoroughly.  Cook slowly until very thick.  Place an asbestos mat under the preserving kettle.

To conserve the apple butter for future use:  Fill into sterilized jars and adjust the rubber and lid.  Seal securely and place in hot water bath for twenty minutes, to sterilize.  Remove and cool and dip the top of jars in melted parawax.  This apple butter will keep until used.

LANCASTER APPLE BUTTER

Place in the preserving kettle

  One and one-half gallons of cider.

Pare and core and cut in thin slices one-half basket of apples.  Boil the cider one-half hour, add apples and cook until mixture is very thick and a dark brown in color, adding

  Two level tablespoons of cinnamon,
  One teaspoon of cloves,
  One-half teaspoon of allspice,
  One pound of brown sugar or one and one-half pounds of syrup.

This must be stirred frequently with a large wooden spoon to prevent scorching.  Place an asbestos mat under the kettle and cook slowly.  Hard, rapid boiling spoils the flavor of this butter.

The farmer’s wife usually makes her apple butter in a large kettle hung on a tripod in the yard and after the mixture is at the boiling point, she adds just a stick of wood at a time to the fire and constantly stirs the mixture.

PICKLED RED CABBAGE

Select a firm head of cabbage, cut in half and shred fine a sufficient amount of it to measure about two cups.  Place the cabbage in a bowl and add