Escalloped Tomatoes

6 large tomatoes, or 1/2 can tomatoes

6 slices bread

2 tablespoonfuls butter

4 tablespoonfuls chopped onion

1 teaspoonful salt

1 saltspoonful pepper

Mix the salt and pepper together. Cut the butter into bits the size of a hazelnut; cut the bread into half-inch cubes; peel the tomatoes; cut into halves and each half into quarters. Put a layer of bread in the bottom of a baking-dish, then a layer of tomatoes, a little onion, salt and pepper and a few bits of butter; then another layer of bread, and so continue until all materials are used, having the last layer of bread; put over three or four bits of butter and bake in a quick oven thirty minutes. Serve in the dish in which they are baked.

Stuffed Tomatoes

6 good-sized solid tomatoes

1/2 pint boiled rice

1 chopped onion

1 tablespoonful butter

1/2 teaspoonful salt

1 saltspoonful pepper

Cut a slice from the stem end of the tomatoes and scoop out the seeds. Mix the rice, onion, salt and pepper, and add the butter, melted. Fill the tomatoes with the rice and put on the lid or slice that you have taken from the end. Stand them in a baking-pan and bake in a quick oven thirty minutes. These take the place of both a starchy and succulent vegetable at either luncheon or dinner.

Tomatoes Stuffed With Corn

6 large tomatoes

4 ears corn

2 tablespoonfuls butter

2 tablespoonfuls cream

1/2 teaspoonful salt

1 saltspoonful pepper

Husk the corn and throw it into boiling water; boil three minutes. Cut a slice from the stem ends of the tomatoes and scoop out the seeds. Score the corn down the centre of each row of grains and with a dull knife press out the pulp. Add the salt, pepper, cream and butter, melted. Fill the tomatoes, put on the lids, stand them in a baking-pan and bake in a quick oven thirty minutes. These are nice with mock turkey or with any of the various egg dishes. They do not, however, contain any starchy material.

Fried Tomatoes

Select six solid tomatoes; cut into slices a half inch thick; beat an egg without separating; add a tablespoonful of water. Dust the tomatoes with salt and pepper; dip in the egg, roll them thoroughly in breadcrumbs and fry in a small quantity of very hot oil in a shallow frying-pan. They must be browned on one side, then turned and browned on the other. Lift with a skimmer; drain and dish on a heated platter.

Tomatoes, French Fashion

Peel small solid or peach tomatoes; to each half dozen allow a half pint of cream or white sauce. Put a tablespoonful of this sauce in the bottom of a ramekin-dish or custard-cup; stand in each a tomato and cover over the remaining sauce. Stand these dishes in a shallow baking-pan and bake in a moderate oven thirty minutes.

Ground-Cherry, Or Pod Tomato

These are known in some parts of the United States as Cape gooseberries and strawberry tomatoes. Some are red and others yellow when they are ripe. They are usually dried or preserved the same as strawberries.