Tomatoes Stewed With Onions

6 medium-sized onions

2 green peppers

3 tablespoonfuls butter or savory drippings

1 teaspoonful sugar

Salt and pepper

1 pint canned tomato

Slice the onions and shred the peppers, then cook gently in the fat until softened. Add the tomato, season and stew gently for twenty minutes.

Mexican Tomatoes

1 pint stewed tomatoes

1 pint stewed corn

2 tablespoonfuls butter or bacon fat Few grains cayenne

3 tablespoonfuls chopped peppers 1 teaspoonful sugar 3/4 teaspoonful salt 1/2 teaspoonful onion juice

Melt the butter, add the peppers and cook until softened. Turn in the tomato and corn, add the remaining seasonings, and let stand to become thoroughly heated.

Escalloped Tomato With Onions

3 cupfuls canned or stewed tomato 1/2 teaspoonful salt 1/8 teaspoonful pepper 1 1/2 cupfuls cooked onions

3 tablespoonfuls butter or other fat 1/2 cupful crumbs, mixed with 3 tablespoonfuls melted butter

Butter a baking dish. Add the seasoning to the tomato, and put a layer in the bottom of the dish. Add a layer of onions, then one of tomato, and continue until the dish is filled. Dot with bits of butter between each layer, and put the buttered crumbs on top. Bake in a moderate oven from thirty to forty-five minutes.

Escalloped Tomatoes With Whole Wheat Bread Crumbs

Rub a baking dish with butter, oleomargarine or bacon drippings, and a clove of garlic if the flavor is desired. Put in alternate layers of stewed and seasoned tomatoes, and dry whole wheat bread crumbs, making the last layer crumbs mixed with 2 tablespoonfuls of melted butter, oleomargarine or bacon drippings to the cupful. Bake thirty minutes in a moderate oven.

Fried Tomatoes Select medium-sized tomatoes, wash them, remove the stem ends, and cut in thick crosswise slices. Dust with salt and pepper. Dip in flour and fry until browned in drippings or bacon fat. Serve with meats, on toast with white sauce, with a garnish of bacon or fried salt pork, or slightly sprinkled with sugar.

If desired to fry them in deep fat, egg and crumb as for croquettes and fry in deep fat hot enough to brown a bit of bread in a minute. In this case they will brown more evenly.

Baked Stuffed Tomatoes

Various fillings may be used in preparing baked stuffed tomatoes - as any kind of meat or fish, well-seasoned crumbs, or creamed corn or celery. The tomatoes should not be peeled, but merely hollowed out, seasoned with salt and pepper, and filled level with the stuffing, then bestrewn with buttered crumbs; put in muffin pans and bake about twenty minutes in a moderate oven. They may be served on buttered toast, with white sauce, creamed onions or corn, or creamed ham or other meat, as imagination - and the larder - may dictate.

Baked Tomatoes With Bacon

6 well-shaped tomatoes 6 thin slices bacon

6 toast rounds Seasonings

Remove the skins from the tomatoes by means of boiling water. Dust with salt, pepper and sugar, and place on a baking plate. Cover the bottom of the plate with hot water; place a piece of bacon on top of each tomato, and set in a hot oven to cook. It will take about twenty minutes. Serve on buttered rounds of toast, moistened with water from the pan.