Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes and turn the mixture into a hot pan, greased with butter, stir rapidly till it begins to thicken. Let it brown a few minutes on the bottom, then fold it half over and serve hot. This dish may be made of canned tomatoes, when fresh cannot be obtained.--_Mrs. I. G._ FRIED TOMATOES. Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be removed. Sprinkle with salt and pepper, take the tomatoes out, thicken the gravy with a teacup cream in which a teaspoonful flour has been stirred. Put the tomatoes in a dish and pour the gravy over them. Serve hot.--_Mrs. C. L. T._ ROPA VIGA. Select fine ripe tomatoes. Pour boiling water over them so as to remove the skins readily. Put them in a pan of melted butter, with some pepper and salt. Shred cold meat or fowl over them. Fry sufficiently, and serve hot.--_Mrs. A. D._ TOMATO TOAST. Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream.--_Mrs. Dr. G._ TO DRESS RAW TOMATOES. Slice a plateful large fresh tomatoes. Pour over them a dressing made of the yolk of one egg and olive oil, creamed smoothly together; salt and pepper to the taste; one teaspoonful prepared mustard, a little vinegar. If you like, you may add sugar.--_Mrs. R. L. O._ _To dress Raw Tomatoes._ Peel and cut in thick slices six large ripe tomatoes which have been kept on ice. Put a layer into a salad bowl, sprinkle with salt, pepper, and powdered sugar. Put in another layer, and so on, till all the tomatoes are disposed of. Pour over the top a teacup of weak vinegar. Cover the top with ice, and set in the refrigerator ten minutes before serving.--_Mrs. S. T._ LIMA BEANS. Shell and throw into cold water. Put in boiling water an hour before dinner; add some salt; when tender, drain off the water and add a tablespoonful fresh butter. Beans are seldom cooked enough.--_Mrs. S. T._ _Lima Beans._ Shell and lay in cold water. Boil thoroughly, and then stew a little with butter, pepper, salt, and cream.--_Mrs. R._ SUCCOTASH. 1 pint shelled Lima beans. 1 quart green corn, cut from the cob. 1 quart tomatoes, prepared and seasoned as for baking. Boil the corn and beans together till done, then drain off the water and pour in a cup of milk, a tablespoonful of butter, and salt to the taste. Let it boil up, and then pour in the tomatoes. Let all simmer an hour. Baked or stewed dishes should have cracker or brown biscuit grated on top, before sending to the table.--_Mrs. S. T._ TO FRY CUCUMBERS.