These can be made either of fresh or canned tomatoes. Rub through a colander half the contents of a can of tomatoes into a saucepan with a thin slice of onion, salt, pepper, two or three cloves, and one tablespoonful of sugar. Cook for fifteen minutes, thicken with corn-starch - four teaspoonfuls of it rubbed to a cream with a generous lump of butter. Let it boil up and add one egg. Pour the mixture out to cool. When cool, form into croquettes, and dip them, first, in beaten egg, then in fine crumbs; set on ice for two hours before frying in deep, boiling cottolene or other fat.
Cut the tops from large, firm tomatoes, and with a small spoon scoop out the insides. To half of this pulp, chopped, add as much minced boiled ham and two tablespoonfuls of bread-crumbs, Season to taste and fill the tomatoes with this mixture. Set in a baking-pan and bake for twenty minutes, covered; then brown.
Cut the tops from large tomatoes and scrape out the pulp. Mix with this one part of bread-crumbs to two parts of minced boiled ham. Fill the tomato shells with this mixture, put a bit of butter upon the top of each, and set, side by side, in a bake-pan. Pour a cupful of soup stock over and around the tomatoes, and bake until tender.
Grease a pudding-dish and put in the bottom of it a layer of peeled and sliced tomatoes. Cover with a layer of salted and peppered crumbs, sprinkle with bits of butter and a little sugar. Now put in another stratum of tomatoes and more crumbs. When the dish is full pour over all a cupful of well-seasoned soup stock, sprinkle the top with crumbs, and bake, covered, for fifteen minutes. Uncover and brown.
Put a cupful, each, of stewed tomatoes and boiled corn over the fire together, bring to a boil, add half a teaspoonful of white sugar and, if you like, a dash of onion juice; cook one minute longer and serve.
A good way of using yesterday's left-overs of these vegetables.
Make a batter of a cupful of flour, a cupful of water, a table-spoonful of butter, a saltspoonful of salt and the white of an egg. The water should be just warm enough to melt the butter, but not hot. Stir the two into the sifted and salted flour, mixing carefully, and, lastly, beat in the whipped white of an egg. Into the batter thus made dip rather thick slices of peeled tomatoes, and fry in deep hot fat to a light, delicate brown. The tomatoes may be sprinkled with salt and pepper before dipping them in batter, or the fritters may be seasoned after they are cooked.