Escaloped Tomatoes

Put in an earthern baking dish, a layer of cracker crumbs and small bits of butter; then a layer of tomatoes with a very little sugar sprinkled over them; then another layer of cracker crumbs seasoned with butter, and a layer of tomatoes, until your dish is full, with the cracker crumbs at the top; pour over all this a little water to moisten, and bake half hour.

Stewed Tomatoes

Put ripe tomatoes into hot water and skin them; then throw them into an earthen stew pan (a new tin will do, but not so good); cut up and let the tomatoes cook gently a few minutes; season with butter, pepper, salt, and serve. Or, you may add bread crumbs and sugar to the tomatoes if preferred. Some cooks stew tomatoes for a long time, but the flavor is finer if allowed to simmer but a few moments, just sufficient time to heat well through.

Baked Tomatoes

Wash, wipe and then cut in two; place them in a baking tin with the skin side down, and season with pepper and salt, and place in a hot oven; take up carefully when done, and put bits of butter on each piece of tomato.

Fried Tomatoes

Cut a large Feejee tomato in half, flour the cut side, heat very hot, and put the floured side down; when brown on one side, turn; when done, pour over a teacup of hot cream or rich milk.

Tomato Hash

Butter the dish well; put in a layer of sliced tomatoes, a layer of cold meat, sliced thin ; then a layer of bread and butter, and so on until the dish is full, seasoning well with pepper and salt, and beaten eggs poured over the top. Bake brown.