Raw Tomatoes

Scald and peel at least an hour before using. Keep them on the ice, and serve with sugar, salt, vinegar, or with Mayonnaise dressing. If very large, they may be sliced before serving.

Stewed Tomatoes

Pour boiling water over them, remove the skins and the hard green stem. Cut them . into quarters, and stew in a granite pan fifteen minutes, until the pulp is soft and the juice is partly boiled away. Add salt, pepper, butter, and sugar if desired. The tomato may be thickened with cracker crumbs or with cornstarch wet in a little cold water.

Scalloped Tomatoes

; Season one quart of tomatoes with one teaspoonful of salt, one saltspoonful of pepper, half a cup of sugar, and a few drops of onion juice. Butter a deep dish, and sprinkle with fine crumbs. Pour in the tomatoes. Moisten one cup of cracker crumbs with half a cup of melted butter. Spread over the top, and brown in the oven. Raw tomatoes sliced may be used in layers, alternating with crumbs and seasoning.

Stuffed Tomatoes

Cut a thin slice from the stem end of large, smooth tomatoes. Remove the seeds and soft pulp, and mix with the pulp an equal amount of buttered cracker crumbs. Season to taste with salt, pepper, sugar, and onion juice. Fill the cavity with the mixture, heaping it in the centre, and sprinkle buttered crumbs over the top. Place the tomatoes in a granite pan, and bake until the crumbs are brown. Take them up carefully with a broad knife, and serve very hot. A small quantity of cooked meat finely chopped may be used with the crumbs.