Fried Tomatoes With Cream Gravy

Wash and wipe large ripe tomatoes, and cut them in slices half an inch in thickness, season with pepper and salt, and fry them in sweet drippings or half butter and half lard. When they are all done, dish them, and dust a little flour in the pan, pour in a teacup of rich cream, give a boil up, pour over the tomatoes and serve. A nice breakfast dish.

Baked Tomatoes

Pour boiling water over them to loosen the skins, peel them, and cut out any green cone there may be; butter a baking-dish, put in the tomatoes whole, two layers, each one seasoned with pepper, salt, a sprinkling of sugar, and little pieces of butter put over quite thickly, and bread crumbs, rather more crumbs on the top layer than the other, strew pieces of butter, pepper and salt over the crumbs on the top, bake nearly two hours in a good oven, serve them in the dish they are baked in. Canned tomatoes that are put up without cooking are very nice done in this way.

Broiled Tomatoes

Wash and wipe fine large ripe tomatoes, cut them in half horizontally through the middle, put them on a gridiron with the cut side down over a clear fire. When partially cooked, turn them over, and finish them with the skin side next the fire; lay them on a hot dish, and season with butter, pepper and salt. A nice breakfast dish.

Stuffed Tomatoes

Take fine large ripe tomatoes, cut out the blossom end, and scoop out the insides as clean as you can without breaking the skins, chop this fine, add to it equal parts of cold roast beef, mutton or chicken, cut as fine as possible with a chopper, and as much green corn as meat, cut raw from the cob, mix all together and add a few bread crumbs made very fine, season with pepper and salt, and a very little piece of onion chopped fine; fill the tomato skins with this mixture, put a piece of butter as large as a nutmeg on the top of each one, and place them side by side in a buttered baking-dish large enough to hold them without putting them over one another; bake them nearly an hour in a good oven.

Stewed Tomatoes

Pour boiling water over the tomatoes to loosen the skins, let them lie in it for a few minutes, peel them, cut out the green core, and squeeze a little of the juice from them, cut them up, and put them in a shallow uncovered vessel, season them with pepper, salt, a teaspoon heaping full of sugar, and set them over a brisk fire; cook them twenty minutes or half an hour, stirring them frequently. When they are cooked, add a tablespoonful of butter with half as much flour rubbed in it, simmer one minute longer and serve. They are very nice thickened with grated bread crumbs instead of flour.