letting them fall on the red tomato.  In order to do this, cut a round hole the right size in a stiff piece of paper.  Place the tomatoes in a stew-pan or a baking-dish in the oven, moistened with a little oil.  The oil should be about the eighth of an inch deep.  Stew or bake the tomatoes till they are tender, and then take them out carefully with an egg-slice, and serve them surrounded with fried parsley.  If placed in a silver dish this has a very pretty appearance.

TOMATO PIE.—­Slice up an equal number of ripe tomatoes and potatoes.  Place them in a pie-dish with enough oiled butter to moisten them.  Add a brimming teaspoonful of chopped parsley, a pinch of thyme, pepper, and salts and, if possible, a few peeled mushrooms, which will be found to be a very great improvement.  Cover the pie with paste, and bake in the oven.

TOMATO PIE (ANOTHER WAY).—­Proceed as in making an ordinary potato pie.  Add a small bottle of tomato conserve, cover with paste, and bake in the ordinary way.

POTATO PIE.—­Peel and slice up some potatoes as thin as possible.  At the same time slice up some onions.  If Spanish onions are used allow equal quantities of potatoes and onions, but if ordinary onions are used allow only half this quantity.  Place a layer of sliced onion and sliced potato alternately.  Add some pepper, salt, and sufficient butter to moisten the potato and butter before any water is added.  Pour in some water and add a teaspoonful of chopped parsley, cover the pie with paste, and bake in the ordinary way.

POTATO PIE (ANOTHER WAY).—­Butter a shallow pie-dish rather thickly.  Line the edges with a good crust, and then fill the pie with mashed potatoes seasoned with pepper, salt, and grated nutmeg.  Lay over them some small lumps of butter, hard-boiled eggs, blanched almonds, sliced dates, sliced lemon and candied peel.  Cover the dish with pastry and bake the pie in a well-heated oven for half an hour or more, according to the size of the pie.

PUMPKIN PIE.—­Peel a ripe pumpkin and chip off the rind or skin, halve it, and take out the seed and fluffy part in the centre, which throw away.  Cut the pumpkin into small, thin slices, fill a pie-dish therewith, add to it half a teaspoonful of allspice and a tablespoonful of sugar, with a small quantity of water.  Cover with a nice light paste and bake in the ordinary way.  Pumpkin pie is greatly unproved by being eaten with Devonshire cream and sugar.  An equal quantity of apples with the pumpkin will make a still more delicious pie.

PUMPKIN PUDDING.—­Take a large pumpkin, pare it, and remove the seeds.  Cut half of it into thin slices, and boil these gently in water until they are quite soft, then rub them through a fine sieve with the back of a wooden spoon.  Measure the pulp, and with each pint put four ounces of butter and a large nutmeg, grated.  Stir the mixture briskly for a minute or two, then add the third of a pint of hot milk and four well-beaten eggs.  Pour the pudding into a buttered dish, and bake in a moderate oven for about an hour.  Sugar may be added to taste.