Broiled Tomatoes And Green Peppers

Cut fresh tomatoes in slices an inch thick. Sprinkle over them green peppers, cut in thin strips. Put bits of butter on them, here and there, and sprinkle lightly with salt. Cook on a buttered agate pan in the oven. They may be cooked either above or below a gas flame.

Stuffed Tomatoes

Select small, round, smooth tomatoes. Cut a slice from the stem end of each tomato and scoop out the pulp and seeds, to leave hollow cases. Chop fine a slice of onion and one-fourth a green or red pepper pod; cook these in one or two tablespoonfuls of melted butter until slightly yellowed; add half a cup, each, of chopped (cooked) ham and soft bread crumbs, two tablespoonfuls of melted butter and one-fourth a teaspoonful of salt. Use the preparation to fill the tomatoes. Let cook in the oven about twenty minutes, basting two or three times with melted butter.

Tomatoes Stuffed With D'Uxelles

Chop rather coarse the pulp removed from the tomato. Add an equal bulk of D'Uxelles preparation (Chapter II) and use to fill the tomato cases. Bake basting with butter two or three times, until done.

Tomatoes Stuffed With Green Corn

Cut out a piece around the stem end of the required number of tomatoes and scoop out the centers; cut off the tops of the kernels from ears of fresh-gathered sweet corn, then scrape out the pulp, leaving the hulls on the ears. Sprinkle a little salt on the inside of the tomatoes; mix a little salt and paprika with the corn and use to fill the tomatoes; add a bit of butter to the corn. Set the pieces cut from the tomatoes in place and the tomatoes in a buttered serving dish, and bake in a moderate oven until the tomato is softened. Green or red peppers, chopped fine and sauted in butter, may be mixed with the corn, when the paprika will not be needed.

Tomatoes Baked With Nuts

Have ready a quart of canned tomatoes, one cup of fine, stale bread crumbs and one cup of chopped pecan nut meats. Stir one-fourth a cup of melted butter through the bread crumbs. Put a layer of tomatoes in an au gratin dish, sprinkle lightly with salt and pepper, then with the buttered crumbs and the chopped nuts. Continue the layers until all are used, having the last layer of nuts and then crumbs. Let cook about twenty minutes. This mixture of nuts and crumbs may be used for the filling of raw tomatoes to be baked.