Select large, firm tomatoes, cut off the tops and scoop out the inside pulp. Do not peel. Chop fine a cupful of cold meat - it may be fowl, tongue or ham, or even lamb, mutton or beef, if the latter are well seasoned. With the meat put a half cupful of fine bread-crumbs, a tablespoonful of butter, and salt, pepper, parsley and onion juice. The quantity of these to be used must be determined by the amount of seasoning there is already in the meat. After sprinkling the inside of the tomato shells with a very little salt and pepper fill them with the mixture of meat, crumbs, etc. If this seems too dry it may be moistened with a small quantity of gravy or soup stock, or even with milk or cream. Arrange the tomatoes in a pudding-dish, replace the tops, lay a cover over them and bake half an hour. Serve in the dish in which they were cooked.
Prepare the tomatoes as in the preceding recipe, place them in the bake-dish and fill them with a mixture of a cupful of grated green corn, half a cupful of bread-crumbs, a tablespoonful, each, of milk and butter, a teaspoonful of white sugar, and salt and pepper to taste.
Fill tomato shells prepared as above directed with cold boiled rice, to which have been added two tablespoonfuls of melted butter, half a teaspoonful of onion juice, salt and paprika. When the shells are filled strew the contents of each thickly with grated cheese before laying on the tops. Bake, covered, half an hour.
Cut unpeeled tomatoes into thick slices. Put into a frying-pan three tablespoonfuls of butter, and fry the tomatoes for three minutes in this, or until they are tender. Remove carefully and keep hot on a platter set in an open oven. Into the butter in the pan stir a tablespoonful of flour and cook until thoroughly blended;then pour in gradually a half-pint of rich milk in which a pinch of soda has been dissolved. Stir all to a smooth sauce, season and pour over the fried tomatoes.
Cook tomatoes by either of the preceding receipes, or stew them until tender. If you do the latter, strain off the thin, watery liquor that comes from them in cooking, and set it aside for sauces or for seasoning. Make of the thick portion of the tomato a layer in the bottom of a platter, seasoning to taste with pepper and salt, and, if desired, with a few drops of onion juice; make all very hot and lay on the bed thus prepared carefully poached eggs. If fried eggs are preferred, they may be substituted. Dust them with a little salt and pepper and serve at once.
Peel and chop four tomatoes. Soak a cupful of bread-crumbs in a cup of milk and stir them into five beaten eggs. Add the chopped tomatoes, season to taste and turn into a frying-pan in which two tablespoonfuls of butter have been melted. Cook until set, turn upon a hot platter, pour tomato sauce about the omelet, and send at once to the table.
Put into a frying-pan a heaping tablespoonful of butter and half a small onion, grated. Cook until the latter begins to brown - about two minutes - and stir in a scant teaspoonful of curry powder. In this fry thick slices of tomato until tender, sprinkle with salt and serve.
Another method of preparing curried tomatoes is to cook them by the recipe given for creamed tomatoes, adding a teaspoonful of curry powder to the cream sauce and pouring this over the fried tomatoes.
Cut large green tomatoes into very thick slices. Melt in a frying-pan three tablespoonfuls of butter and fry in this a small onion, sliced. At the end of two or three minutes stir into the melted butter a teaspoonful of curry powder. Lay the tomatoes in this mixture and fry them on both sides. When done, drain, sprinkle with salt and pepper, and serve.