Tomatoes - Peel the tomatoes and cut into small pieces. Put in a stew pan on the fire. Boil gently for 1/2 hour. Season 5 minutes before the cooking is finished, allowing for each quart of tomatoes 1 teaspoonful each of salt and sugar and 1 tablespoonful or more of butter.
Select firm, well shaped tomatoes; cut off top and scoop out the center. Chop the tomato which has been removed, mix with bread crumbs and some chipped Norwegian smoked sardines. Fill the tomatoes with mixture, cover the top with bread crumbs, grated cheese, melted butter and bake in moderate oven. Season filling to taste. The above dish is excellent for a lunch menu. - Mrs. E. L. P.
Take 6 tomatoes, pour boiling water over them, and allow them to stand for a few minutes to loosen the skins. Cook them until they can be pressed through a sieve easily. To the strained tomato juice add a cupful of macaroni and cook until tender (about 30 minutes). Season with salt and pepper, remove from the fire and add 2 tablespoons of Parmesan cheese and a piece of butter the size of a walnut. - Mrs. H. W. M.
Wipe, peel and cut 3 tomatoes in slices. Sprinkle with salt and pepper, dredge with flour and saute in butter. Place upon a hot platter and pour over the dressing made as follows: Cream 4 tablespoonfuls of butter with 2 tea-spoonfuls powdered sugar, 1 teaspoonful mustard, 1/4 teaspoonful salt, a few grains cayenne and yolk of 1 hard boiled egg, 1 egg beaten slightly and 2 tablespoonfuls vinegar. Cook the mixture over hot water until it thickens.
Peel and put tomatoes on ice. When thoroughly chilled, scoop out centers and break 1 egg into each tomato. Fill remaining space with buttered bread crumbs. Bake 15 or 20 minutes. Serve hot. - Mrs. M. A. L.
Put layer of tomatoes in bottom of baking dish, then a layer of minced onion, then layer of bread crumbs, then a sprinkling of salt and pepper and bits of butter; then another layer of tomatoes, and so continue until dish is full, having last layer bread crumbs with bits of butter on top. Bake in quick oven 20 minutes. Serve in the dish in which it was baked. - Mrs. D. C.
Peel and cut tomatoes in slices of 1/4 of an inch thick. Pack in a pudding dish in alternate layers with a force meat of bread crumbs, butter, salt, pepper, onion, mustard and a little white sugar. Spread thickly upon each stratum of tomatoes, and when the dish is nearly full put tomatoes uppermost with a good piece of butter on each slice. Dust with pepper and sugar, strew with dry bread crumbs and bake covered 1/2 hour. Remove lid and bake brown. - Mrs. C. B.
Wipe and remove a thin slice from the stem end of 6 smooth, medium sized tomatoes. Take out the seeds and pulp, and drain off most of the liquid. Add an equal quantity of cracker crumbs, season with salt, pepper and a few drops of onion juice, and refill the tomatoes with the mixture. Place in a buttered pan, sprinkle with buttered crumbs, and bake 20 minutes in a hot oven.