SCALLOPED TOMATOES—­Drain a half can of tomatoes from some of their liquor and season with salt, pepper, a few drops of onion juice and one teaspoonful sugar.  Cover the bottom of a small buttered baking dish with buttered cracker crumbs, cover with tomatoes and sprinkle the top thickly with buttered crumbs.  Bake in a hot oven.  Buttered cracker crumbs are made by simply rolling common crackers with a rolling pin and allowing one-third cupful of melted butter to each cupful of crumbs.  This recipe takes about one and one-third cupfuls of crumbs.

SPAGHETTI A L’ITALIENNE—­Let it cook until the water nearly boils away and it is very soft.  The imported spaghetti is so firm that it may be cooked a long time without losing its shape.  When the water has boiled out, watch it and remove the cover so it will dry off.  Then draw the mass to one side and put in a large lump of butter, perhaps a tablespoon, and let it melt, then stir in until the butter is absorbed, and pour on one cup of the strained juice from canned tomatoes.  Season with salt and paprika, and let it stew until the spaghetti has absorbed the tomato.  The spaghetti, if cooked until soft, will thicken the tomato sufficiently and it is less work than to make a tomato sauce.  Turn out and serve as an entree, or a main dish for luncheon and pass grated sap sago or other cheese to those who prefer it.  When you have any stock like chicken or veal, add that with the tomato or alone if you prefer and scant the butter.

STUFFED CABBAGE—­Cut the stalk out of two or more young cabbages and fill with a stuffing made from cooked veal, chopped or ground very fine, seasoned well with salt and pepper, and mixed with the beaten yolk of an egg.  Tie a strip of cheese cloth round each cabbage, or if small, twine will hold each together.  Put into a kettle with boiling water to cover and cook until tender.  Drain, unbind and serve hot.

STUFFED EGG PLANT—­Wash a large egg plant, cut in halves the long way and scoop the inside out with a teaspoon, leaving each shell quite empty, but unbroken.  Cook the inside portion in one-half cup of water, then press through a strainer and mix with one-half cup of bread crumbs, one rounding tablespoon of butter and season with salt and pepper.  The shells should lie in salt and water after scraping, and when ready to fill them wipe them dry and pack the filling.  Scatter fine crumbs over the top, dot with butter and bake twenty minutes.

STUFFED POTATOES—­Select smooth, even sized potatoes and bake until done.  Remove one end, carefully scrape out the center of each mash and season with salt and butter, add a generous portion of nut meat and fill the shells with the mixture.  Cover with the piece that was cut off, wrap each potato in tissue paper and serve.

CORN STEWED WITH CREAM—­Select a half dozen ears of Indian corn, remove the silks and outer husks, place them in a saucepan and cover with water.  Cook, drain, and cut the corn off the cobs with a sharp knife, being very careful that none of the cob adheres to the corn.  Place in a stewpan with one cup of hot bechamel sauce, one-half breakfast-cupful of cream and about one-quarter of an ounce of butter.  Season with pepper and salt and a little grated nutmeg.  Cook gently on a stove for five minutes, place in a hot dish and serve.