Stewed Tomatoes

Pour scalding water over the tomatoes. Let them stand a minute. Then skin them. Quarter them, and extract the cores. Put them in a sauce-pan (not a tin one). Cover and stew slowly without the addition of water. Mash them once in a while, with a wooden spoon. At the end of three quarters of an hour, add salt and pepper, a few fine bread-crumbs, and a large lump of butter. Stir until smooth and serve covered.

Never throw away even a spoonful of tomato. Tomato left over can be used in as great a variety of ways as potato. (See "Ways to Use Tomato.")

A Summer Medley

Stew together, tomatoes and lima beans. When they have cooked three quarters of an hour, add corn cut from the cob. In twenty minutes, add salt and pepper and a lump of butter.

What is left may be baked for breakfast, with the addition of a pint of bread-crumbs, seasoned and moistened, using a buttered pudding-dish. Meat may also be added, chopped fine, if you like.

This dish may be made of the remains of a former dinner, and is very good with either beans or corn, as well as with the two.

Tomatoes (Raw)

With a sharp knife cut tomatoes into thick slices without removing the skin. Lay them in a glass dish. Put bits of ice on them, and set them in a cold place till the last moment before serving. Be careful to do this, for a flabby piece of tomato is not inviting. Cover with vinegar at the last moment, pepper and salt bountifully and serve.

If you choose serve instead with tomato salad dressing.

If served without vinegar or dressing save what tomatoes are left for "Fried Tomatoes."

Fried Tomatoes (No. 1)

1 egg, beaten light with 2 tablespoonfuls flour.

1 cupful cold milk. Salt and pepper.

Beat hard. Into this dip thick slices of raw tomato with the skin on. Put in a hot frying-pan with a large lump of butter or beef-dripping. Fry slowly till tender and brown.

Escalloped Tomatoes

Butter a deep pudding-dish. Put in a layer of crackercrumbs or stale bread-crumbs. Then a layer of tomatoes (thickly sliced) with pepper and salt; and a layer of crumbs with bits of butter. Repeat in this order till the dish is full, having the top layer of the crumbs. Moisten with a few tablespoonfuls of water. Bake in a rather hot oven half an hour.

Fried Tomatoes (No. 2)

Cut raw tomatoes into thick slices, leaving the skin on. Lay them on a platter, and dredge thickly with flour. Lay them, then, with the floured side down, in a hot frying-pan, containing a large lump of butter, lard, or beefdripping, boiling hot. Fry slowly till brown. Dredge the upper side with flour. Turn, and brown the other side. Sprinkle the upper side now, with pepper and salt. When tender and browned, lay the slices of tomato on a clean hot platter. Add cream or milk to the grease in the pan, and dredge in flour. Let it come to a boil. Pour over the tomatoes and serve hot.

Devilled Tomatoes

1hard-boiled egg, yolk only.

2tablespoonfuls melted butter. 1 teaspoonful sugar.

1/4 teaspoonful salt. A little pepper.

1/4 teaspoonful dry mustard. l 1/2 tablespoonfuls vinegar. 1 raw egg (beaten light). 1 pint tomatoes.

Rub the yolk of the boiled egg till fine, like powder.

Mix in the butter, sugar, salt, pepper and mustard. He sure these are well mingled. Then add the vinegar. Set on the stove, within a pan of boiling water. Heat almost to a boil. Add the beaten egg, stirring quickly, so as not to curdle. Set on the back part of the stove to keep hot, while you slice the tomatoes (thick) and broil them over hot coals.

Lay the tomatoes in a platter and pour the hot sauce over.

Baked Tomatoes

Butter a deep dish. Skin the tomatoes (or not), lay them in whole. Sprinkle over them salt and fine crumbs of bread or cracker. Put small bits of butter plentifully over the top and between the tomatoes. Bake nearly three quarters of an hour. If they look too dry on top before they are done, dip a very little boiling water over the tops, and lay on more butter.

Serve in the same dish. (Easily cooked, and excellent.)

Stuffed Baked Tomatoes

Choose large, firm tomatoes, of a good round shape. Cut out a round place in the top. With a small sharp knife, take out all the inside, leaving enough around the inner side of the skin to keep the shape.

Chop what you have taken out, and mix with it stale bread-crumbs, salt, pepper, a little melted butter, and a very little finely minced onion or green corn. Mix well together, and with a teaspoon fill the tomatoes with the mixture.

Put them in a deep dish, thickly buttered. Bake in a slow oven nearly three quarters of an hour. When halfdone lay bits of butter on top of each tomato.

Serve in the same dish.

Stuffed Tomatoes. (A Turkish Dish.)

Scoop out the inside of tomatoes, as above. Chop fine, and mix with part of it a little rare beef, minced fine and seasoned highly with cloves and marjoram, pepper and salt. Add one third as much raw rice, well washed and soaked. Fill the tomatoes, and lay them in the bottom of a large round skillet. Cover, and stew very slowly till tender (about three quarters of an hour) without adding water.