6 nice, red tomatoes ½ lb. fine chopped veal or sweetbreads 1 yolk of egg Salt to taste 1 pinch of pepper 3 tbsps. of minced champignons 3 tbsps. of butter 3 tbsps. of cream Preparation: Prepare the tomatoes as given under No. 55. The butter is melted, the veal stewed in it, yolks of eggs, cream, champignons stirred in and seasoned with salt and pepper, 2 tablespoonfuls of tomato pulp added and the whole mixture cooked a few minutes. Now fill the tomatoes with this, sprinkle with roll crumbs and butter, then place in a buttered baking pan and bake in the oven ½ hour. Remarks: You may omit the champignons. tomatoes look very nice on the table and are served at parties. No. 57—STUFFED CUCUMBERS. Quantity for 6 Persons. 6 medium-sized cucumbers 1 lb. finely chopped veal ½ roll Salt to taste 1 pinch of nutmeg 1½ tsps. finely chopped parsley 1⁄10 lb. of butter 2 eggs 1 pinch pepper For Stewing. ⅛ lb. of butter 1 pt. bouillon or gravy Preparation: The cucumbers are peeled and carefully scooped out. Mix the chopped veal with the soaked roll, stew it in the butter, add salt, pepper, nutmeg, eggs and parsley, cook 2 minutes and fill the cucumbers with this mixture. Melt the ⅛ lb. butter in a shallow pan, place the cucumbers in and gradually add the bouillon, and stew ½ hour. Place the cucumbers carefully on a platter and serve very hot. No. 58—STEWED CUCUMBERS. Quantity for 6 Persons. 4 large cucumbers 1 tbsp. of salt 6 tbsps. of sugar 4 tbsps. of wine vinegar 1 pinch of pepper 1 qt. of bouillon Salt to taste 4 tbsps. of vinegar ¼ cup of sugar ⅛ lb. of butter 1 small onion 2 tbsps. of flour 1 tsp. of meat extract Preparation: The cucumbers are peeled and cut in halves. The seeds are taken out and the cucumbers cut into equal parts, which are marinated for 1½ hours in 4 tablespoonfuls of vinegar, 1 tablespoonful of salt, 6 tablespoonfuls of sugar and a pinch of pepper. The bouillon is cooked with meat extract, vinegar, sugar, salt and pepper and the cucumbers put in to cook until tender. Then the butter is melted, the sliced onion and flour browned in it, and the cucumber liquor added. The cucumbers are put in and slowly stewed ¼ hour until they are a shining brown color. Season the gravy to taste. Remarks: Preserved cucumbers are at once placed in the gravy and stewed ¼ hour. No. 59—STUFFED ROOT CELERY OR CELERIAC AU JUS. Quantity for 6 Persons. 3 medium-sized roots of celery 4 qts. of water 3 tbsps. of salt 1 pt. of gravy ½ pt. of Madeira of red wine 1 yolk of egg ½ lb. of savory veal stuffing