Stewed Tomatoes

Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire. Boil gently for twenty or thirty minutes and season, allowing for each quart of tomato one generous teaspoon each of salt and sugar and one tablespoon of butter. If in addition to this seasoning a slice of onion has been cooked with the tomatoes from the beginning, the flavor will be greatly improved.

Scalloped Tomatoes

1 pint tomatoes

1 pint bread crumbs

2 tablespoons butter

1 tablespoon sugar

2 teaspoons salt

1 saltspoon pepper

Butter a baking dish and in it put alternate layers of tomatoes and bread crumbs, seasoning each layer of crumbs and covering it with small pieces of butter. Have a layer of crumbs on the top. If fresh tomatoes are used bake one hour, if canned, a half hour. If the crumbs begin to brown too quickly cover the dish with a tin plate.

Stuffed Tomatoes

6 large tomatoes

1 cup bread crumbs

1 teaspoon chopped onion

teaspoon salt 1/2 saltspoon pepper 1 tablespoon butter

Cut a slice off the stem end of the tomato and scoop out the seeded part. Brown the onion slightly in the butter; add it to the bread crumbs, with seasoning, and fill the tomatoes with the mixture. Place them in a shallow baking pan and bake in a quick oven about thirty minutes.

Fried Tomatoes

3 large tomatoes Flour

Salt and pepper Butter

1 cup cream sauce

Wash the tomatoes; slice them in half-inch slices; sprinkle with salt, pepper and flour and brown lightly in butter. Lay on a hot platter and pour over them a cream sauce made with the butter that remains in the pan.

Turkish Pilaf

cup rice 1 cup stock

cup stewed tomatoes 3 tablespoons butter

Strain the tomatoes and cook them with the rice and stock in a double boiler until the rice is tender; add the butter and stir it in without mashing the rice.

Serve as a border with meat or as a vegetable. If desired, a little catsup or Chili sauce and water to make three quarters of a cup may be substituted for the tomatoes.