Fried Tomatoes.

Wash the tomatoes and cut them in slices without removing the skin. Mix together, sprinkle pepper, quarter teaspoonful salt and tablespoonful flour, and dredge the slices thoroughly on both sides. Have ready in the frying-pan enough melted butter to cover the bottom of the pan, and when hot lay in the tomatoes. When cooked, place them on a hot dish and keep them hot. Add half cup milk or water to the liquid in the pan. Melt and brown together half tablespoonful butter, half tablespoonful flour and quarter teaspoonful salt, and add the liquid from the pan. Pour through a wire strainer and serve with the tomatoes.

Stewed Tomatoes.

Pour boiling water on them to loosen the skins; peel and cut up, extracting all hard and unripe parts. Stew in a saucepan half an hour; then add salt and pepper, a teaspoonful white sugar, and a tablespoonful butter. Stew slowly fifteen minutes more. A little grated bread may be used for thickening.

Stuffed Baked Tomatoes

Cut a thin slice from the blossom end of large, smooth tomatoes, scoop out the inside and chop it up fine with some grated bread, green corn, butter, and a seasoning of salt, pepper and sugar. Mix well and stuff the hollowed tomatoes, replace the sliced pieces, bake three-quarters of an hour in a deep dish, until brown. Do not peel the tomatoes.

Scalloped Tomatoes.

Butter the sides and bottom of a pudding-dish. Put a layer of bread crumbs in the bottom, on which put a layer of sliced tomatoes, and season with salt, pepper and some bits of butter, and a very little white sugar. Then repeat with another layer of crumbs, another of tomato, and seasoning, until the dish is filled, having the top layer of slices of tomato, with bits of butter on each. Bake under cover until they are well cooked through; remove the cover and brown quickly.