Stewed Tomatoes

If fresh tomatoes are used remove the skins by placing them on boiling water a few minutes; they will then peel off easily. Cut them in pieces, and stew in a granite-ware saucepan until tender. To one quart of tomatoes add one teaspoonful each of salt and sugar, one quarter teaspoonful of pepper, and a tablespoonful of butter. Thicken with a teaspoonful of cornstarch wet in cold water, or with one half cupful of cracker or bread-crumbs.

Scalloped Tomatoes

Season a can of tomatoes with one teaspoonful of salt, and one quarter teaspoonful of pepper. Spread a shallow baking dish with a thin layer of bread-crumbs; pour in the tomatoes, sprinkle over them a tablespoonful of sugar, and a few drops of onion juice. Cover the top with a cupful of bread-crumbs which have been moistened with a tablespoonful of melted butter. Bake in a hot oven for fifteen minutes. Serve in the same dish.

Stuffed Tomatoes

Select large, firm tomatoes; do not remove the skins; cut a small slice off the stem end, and scoop out the inside. Fill them with a stuffing made as follows: Put one tablespoonful of butter in a saucepan; when hot add one tablespoonful of onion chopped fine. Let it color slightly; then add three quarters of a cupful of any minced meat, chicken, or livers, one tablespoonful of chopped parsley, one cupful of bread-crumbs, the pulp taken from the tomatoes, one teaspoonful of salt, one quarter teaspoonful of pepper, and also an egg if desired. Stir it over the fire until it is consistent. Dust the inside of the tomatoes with salt and pepper, and fill them, letting the stuffing rise half an inch above the tomato, and place a piece of butter on it. The above amount of stuffing is enough for eight tomatoes. Cut slices of bread one half inch thick into circles the size of the to-tomatoes; dip them quickly in water, and place in a baking-pan. Place a tomato on each piece of bread, and bake in oven about fifteen minutes, or until the stuffing is browned. A brown sauce may be served with this dish. The meat may be omitted from the stuffing if desired. If convenient it is better to use oil instead of butter with tomatoes.

Roasted Tomatoes

Peel the tomatoes; cut a piece off the top, and remove a little of the pulp. Put a piece of butter or a few drops of oil in each one; dust with salt and pepper, replace the top, sprinkle it with crumbs, pepper, and salt. Put a small piece of butter or a little oil on each one, and place on a slice of bread. Bake in oven fifteen to twenty minutes.

Broiled Tomatoes

Cut the tomatoes horizontally in two; leave the skins on. Place them on a broiler with the skin side down; dust with salt and pepper, and broil, without turning, over a moderate fire fifteen to twenty minutes, or until tender. Lay them on a hot dish, and spread each piece with either butter, oil, maitre d'ho-tel sauce, hot Mayonnaise or Bearnaise; or the tomatoes may be cut into thick slices, covered with oil, and then broiled, turning frequently.

Tomato Farci

Cut the tomatoes in halves; place them in a frying-pan, the open side down, in one half inch deep of hot fat. Move them about until they are cooked a little tender. Then lift them carefully without breaking, and place them side by side in a baking-dish. Pour a little sweet oil around them; sprinkle with chopped garlic, and parsley, salt, pepper, and cayenne. Bake in hot oven fifteen to twenty minutes. Serve in same dish.