spoon--tin or wood--should be used for acid foods? Why? (See
_Suggestions for Cooking Fruits_.)

Explain why it is that the handles of teakettles, knobs on covers for
saucepans, etc., are of wood.

STUFFED TOMATOES

6 ripe tomatoes
2 cupfuls soft bread crumbs
1 1/2 teaspoonfuls salt
Dash pepper
3/4 teaspoonful mixed herbs
2 tablespoonfuls butter or substitute

Wash the tomatoes, remove a slice from the tops, and take out most of the
seed portion. Add the seasoning to the bread crumbs, melt the fat, then
add the seasoned bread crumbs to the fat. Fill the tomatoes with the
prepared crumbs, place them in an oiled baking-pan, and bake slowly (about
20 minutes) until the tomatoes are soft but not broken, and the crumbs
brown. Test the tomatoes with a knitting needle or skewer (see Figure 1)
rather than with a fork.

For mixed herbs use equal parts of marjoram, savory, and thyme.

_Soft bread crumbs_ are prepared from stale bread, _i.e._ bread
that has been out of the oven for at least twenty-four hours.

Vegetables, such as corn and canned peas, may be used instead of bread
crumbs to stuff tomatoes. Use salt, pepper, and butter with these