Evening Republican, Volume 21, Number 45, Rensselaer, Jasper County, 23 February 1917 — Untitled [ARTICLE]

large potatoes, bake until soft, cut in halves lengthwise. Remove the inside without breaking the skin, mash it well, season with salt, pepper and melted butter, add hot milk and beat until light. Heap this mixture Into the skins, brush tops with melted butter and brown in the oven. Perhaps you do not want such an expensive one. Here is another; but It Is hard to get the whole tomatoes this time of year. I have used canned. Select ripe tomatoes of uniform size. Remove the core and part of the inside, and into each drop a raw egg, with a little salt and pepper. Cover the opening with breadcrumbs and bake until the tomatoes are done. ’ ' ■ '’* • ■ ‘ " "" - ~~ Royal Scallop. —Three hard boiled eggs, one cupful salmon, two cupfuls crumbs, two cupfuls white sauce. Mash the eggs fine with a fork, butter a baking dish and arrange in layers, crumbs, fish, eggs and sauce, salt, pepper and butter (two and one-half • tablespoonfuls to the whole mixture). Repeat until all the food material is used, finishing with a layer of crumbs on top. Bake until brown. Hope you will try one of these. I have some salads I use for luncheon that are very nice.— Boston Globe.