Tomato Salad With Cucumbers

No. 1567. - Peel and slice the Tomatoes as in No. 1565, and season them with salt and pepper. Then slice the same quantity of cucumbers, sprinkle them with salt and set them aside for twenty minutes. Then press out the water, and put them in a salad bowl with the Tomatoes. Add a little finely chopped parsley, a little oil and vinegar, and mix the whole well together without breaking the Tomatoes.

The Tomatoes can be put in a salad bowl with the cucumbers, and a light Mayonnaise sauce poured over them, with a little mustard and cream added to the sauce. Garnish with the hearts of lettuce.

Tomato Salad, Spanish Style

No. 1568. - Prepare the Tomatoes as in No. 1567, add some sliced green peppers, and season highly.

Tomato Salad, German Style

No. 1569. - Prepare the Tomatoes as in No. 1567, add some sliced green onions and a little anise seed.

Tomato Salad, Hesketh Style

No. 1570. - Peel the Tomatoes and slice them a quarter of an inch thick. Put a layer of them in a plate or dish and season them with salt and pepper. Then on these put another layer and season as before. Set them in a cool place for half an hour before using, in a slanting position, and, with a spoon, gather up the juice occasionally and pour it over the Tomatoes. When ready, dress them carefully in a salad bowl, with some finely chopped parsley over them. Mash the yolk of a hard boiled egg, and dilute it with oil, vinegar and cream. Season it with salt and pepper and pour this dressing over the Tomatoes when serving them.

Fried Tomatoes

No. 1571. - Slice the Tomatoes half an inch thick and season them with salt and pepper. Then sprinkle them with flour, and fry them in clarified butter. Serve them with fried parsley to garnish.

Stewed Tomatoes

No. 1572. - Pour boiling water over the Tomatoes and peel them. Then cut them in quarters, put them in a saucepan, set it on the fire, and when they are cooked pound them through a colander into a, saucepan, and set them on the fire again. When they boil add some fresh bread crumbs to thicken them, and season with salt, pepper, and a little sugar. Let them simmer for twenty minutes, and before serving add a piece of butter.

Baked Stewed Tomatoes

No. 1573. - Prepare them as in No. 1572, and put them in a buttered baking dish. Sprinkle bread crumbs over the tops, add a piece of butter, and bake them in a slow oven.

How To Prepare Tomatoes For Stuffing

No. 1574. - Take Tomatoes of even size that are not too ripe. Slice off the end of the Tomato that adheres to the stalk, scoop out the centre without breaking the sides and set them in a pan upside down, so as to drain off all of the moisture. Save the parts scooped out and chop them finely, adding some finely chopped peeled Tomatoes with them, if necessary, and also to the stuffing intended for the Tomatoes.

Stuffed Tomatoes, Provincial Style

No. 1575. - Prepare two dozen Tomatoes as in No. 1574. Chop half a dozen shallots finely and put them in a saucepan with a piece of butter or a little sweet oil, and fry them lightly. Then add half a pound of finely chopped mushrooms and the finely chopped Tomatoes. Let them cook until the moisture is almost reduced. Then add a handful of fresh bread crumbs, a little finely chopped parsley and cooked ham, and season with salt, pepper, and nutmeg. Mix the whole well together, stirring it with a wooden spoon for five minutes. Then add the yolks of three raw eggs, and set it aside to get cold. Stuff the Tomatoes with this preparation and sprinkle fresh bread crumbs over them. Put a few drops of sweet oil on each one, arrange them in a pan and put them in the oven to bake. Serve them with a brown Italian sauce.