This section is from the book "The Arizona Cook Book", by Williams Public Library Association. Also available from Amazon: Arizona Cook Book.
Select even, good sized tomatoes. Do not remove the skin. Stuff with seasoned bread crumbs, chopped cabbage, onion and celery, moistened with cream and beaten egg, pepper and salt. Bake about ten minutes or long enough to keep the tomato from falling. Serve hot on a lettuce leaf. - Miss Charlotte Wickstrom, Hartford, Conn.
Peel carefully nice, round tomatoes, cut in half and dip in corn meal. Fry until nicely browned in hot salad oil. Make a thickened milk gravy, and pour over them, arranging in dish from which they are to be served. - Mrs. J. M. Dennis, San Jose, Calif.
Select six large tomatoes, season with salt, pepper, slice pretty thick, dip in egg and crackers, fry over a quick fire until a light brown. - Mrs. J. F. Irwine. Williams, Ariz.
Slice ripe tomatoes. Roll in flour with one teaspoon sugar. Salt and pepper to taste. Fry in hot butter, - Mrs.' M. I. Ern, Williams, Ariz.
Remove the inside from six large tomatoes. Fill with two slices bread (soaked), some cold meat, a bit of garlic and a little onion, parsley, salt and pepper. Put through meat chopper, add one tablespoon each melted butter and olive oil, one well-beaten egg. Put in tomato shells. Cover with bread crumbs and bake one-half hour. - Miss Parker, Los Angeles, Calif.
Four large onions sliced and boiled tender in as little water as possible. Peel and add to onions one can tomatoes, five green bell peppers sliced, season with salt, pepper, half teaspoon soda, butter size of an egg. Boil until all are tender and serve hot. - Mrs. Ed Du Boise, Turlock, Calif.
One quart can of tomatoes, two teaspoonfuls sugar, one-half pint of rich cream, butter the size of an egg. When cooked, pour over small squares of toasted bread. - Mrs. A. V. Wagner, Williams, Ariz.
 
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