Fried Tomatoes

Select firm, ripe tomatoes and cut in thick slices. Season with salt, pepper and a little sugar, roll in flour and slowly fry brown in butter. Remove the slices to a hot platter, pour a cup of cream or rich milk into the frying pan and boil until it thickens. Pour over tomatoes. - Mrs. C. V. Cain.

Stuffed Tomatoes

Mix in chopping bowl 1 cup cooked rice, 1 cup minced meat or walnut meats, 1 onion, ½ teaspoon red pepper, 1 teaspoon sugar. Cut the top from 1 dozen tomatoes, remove the centers and add to the mixture. Fill the tomatoes with mixture and place a bit of butter on each. Cover the baking dish and bake until tender, remove cover and brown just before serving.

- Mrs. Geo. Wright.

Fried Tomatoes

Take large ripe, but firm, tomatoes, wash and slice about ½ inch thick. Salt each piece and dip in a beaten egg, then dip in cracker crumbs. Have frying pan (with a generous amount of cottolene and butter or any grease you prefer) quite hot, then place in the tomatoes and when nicely browned, turn, and when both sides are browned, lift with 2 forks or pan-cake turner and serve. - Mrs. W. J. Wade.

Tomato Sauce

One tablespoon butter, 1 tablespoon flour, 1 cup strained tomatoes, 1 teaspoon salt,¼ teaspoon pepper. Melt butter over fire, stir in the flour. When smooth add tomatoes and seasoning. Cook until thick. - Mrs. John E. Hill.

Stuffed Tomatoes

Scoop out the inside Of 10 large tomatoes and fill with the following: 1 cup of ground meat, 2 bell peppers ground, 1 large onion, 1½ cups bread crumbs, sprig of parsley, enough of the inside of tomato to moisten, salt, pepper and sage to taste. Fill the tomatoes and add small piece of butter in center of each. Place in baking pan and add a little water to prevent burning. Bake in moderate oven. - Mrs. Mace.

Fried Tomatoes

Slice rather green, firm tomatoes, dip. slices in flour seasoned with salt and pepper and fry in butter or other frying grease. After taking them from skillet, pour into it a little milk, bring to boil, pour over the tomatoes. - Mrs. V. R. Ross.

Tomatoes On Half Shell

Cut tomatoes in halves, scoop out inside and mix with bread crumbs, seasoned to taste. Refill place in baking dish with skin side down. Bake in slow oven ½ hour. Serve on toast if desired, making a gravy in pan in which they were cooked, either with beef extract or milk, and pour this over the tomatoes. - Mrs. V. R. Ross.

Tomatoes With Eggs

Select tomatoes of uniform size, as many as there are persons to serve. Scoop out a round cavity at stem end, shake in salt and pepper to taste and a little bit of butter-Put in baking pan with little water and bake until nearly done. Take out of oven and break an egg in each small cavity. Return to oven and bake the eggs as long as suits, you, about 5 minutes for a soft egg. - Mrs. John E. Hill.