Prepare tomatoes as in the preceding recipe, omitting the sauce. Keep them hot while you broil or fry thin slices of bacon to a delicate crisp. Arrange the tomatoes on a dish, lay a slice or two of the bacon on each piece of the tomato and serve. This is an excellent breakfast dish.
Cut the unpeeled tomatoes into half-inch slices and lay in sweet oil for five minutes. Transfer the slices carefully to a fine wire broiler and cook to a delicate brown. When done, sprinkle with salt and pepper, lay on slices of crisp toast and pour a white sauce over and around all.
Wipe green tomatoes with a damp cloth, cut them into slices half an inch thick, dip in beaten egg and cracker crumbs, set in the ice-chest for half an hour and then fry in butter to a delicate brown. Drain from grease and serve on a hot platter.
Peel, lay upon a buttered broiler and cook over clear coals, allowing three minutes to each side of the mushrooms. Transfer to thin slices of crustless toast, put a bit of butter and a dash of salt and paprika on each mushroom and set in an oven just long enough to melt the butter.
Melt a great spoonful of butter in an agate frying-pan. Peel the mushrooms and cut off their stems, scraping these last. Lay the mushrooms with their scraped stalks in the frying-pan and cook, turning often, until done. Serve very hot.
Slice bread thin, cut off the crusts and toast on both sides to a delicate brown, then butter and keep hot in the oven. Heat a cup of beef stock in the saucepan. Rub together a tablespoonful of butter and the same quantity of browned flour and stir it into the beef stock. When you have a very thick brown sauce add salt to taste and a half cupful of green peppers which have been seeded, freed from the tough white core and minced very fine. Stir to a paste, remove from the fire and spread upon the slices of hot toast. Set in the oven long enough to become very hot and crisp, and serve.
Warm three cups of cold boiled hominy by setting the vessel containing it in an outer vessel of boiling water. When hot, add a saltspoonful of salt and a tablespoonful of melted butter, beat the hominy smooth and turn into small muffin-tins to get cold and to form. When very stiff, turn the forms over, roll each in beaten egg and cracker dust and set all in a cold place for an hour. Fry in deep, boiling cottolene or other fat.
Cut raw potatoes in cubes. Wipe them dry and fry in deep fat until a light brown. Salt, drain on brown paper and serve hot.