Stewed Tomatoes

Pour scalding water on ripe tomatoes and let them remain in it two minutes. Peel and slice them and put in a stewpan with a little salt and butter and let stew for one-half hour. At the end of this time either thicken with bread or cracker crumbs, or pour over buttered toast. Cayenne pepper is better with tomatoes; ½ cupful of sweet cream or milk may be added if liked.

Baked Staffed Tomatoes

Take rather large regularly shaped fruit, cut a small slice from the blossom end and scrape out all the soft part. Mix this with stale bread-crumbs, butter, pepper and salt, some parsley and a little chopped onion. Fill the tomatoes carefully; set them in a dish with a little butter in it. Let them bake three-quarters of an hour in a moderately hot oven, watching that they do not burn or become dry.

Broiled Tomatoes

Select firm ripe tomatoes, cut in thick slices and broil on a well greased gridiron over a clear fire, turning. A double wire broiling iron is almost a necessity. Arrange the slices on a heated plate and pour over them melted butter seasoned with salt and Cayenne. Serve immediately.

Deviled Tomatoes

1 pint of thickly sliced tomatoes.

1 yolk of egg, hard-boiled.

2 tablespoonfuls melted butter. 1½ tablespoonfuls of vinegar.

1 raw egg, whipped light.

1 teaspoonful powdered sugar.

Salt, mustard and pepper.

Rub the boiled yolk with the butter and seasoning; add the vinegar boiling hot; beat light. Stir in the beaten egg until the mixture thickens. Set the dish in hot water. Broil the sliced tomatoes as per directions given above. Lay the slices on a hot dish and pour the hot sauce over them.

Scalloped Tomatoes

Peel and slice the fruit, put in a pudding-dish with alternate layers of cracker or bread-crumbs, sprinkling salt, pepper and bits of butter on each layer, finishing with crumbs.

Bake three-quarters of an hour and serve in the same dish. If the tomatoes are very juicy, bake with the dish covered; when partly done remove cover and brown the top. Green tomatoes may be scalloped in the same manner. Peel first, baking a full hour. A little chopped onion may be sprinkled between the layers.

Fried Green Tomatoes

Take large green tomatoes and cut in slices ½ inch thick, rejecting the first and last slice; roll them in flour and slowly fry brown in plenty of butter. Sprinkle pepper and salt over them. Some like a little sugar; serve on a hot dish. Nice for an entree or garnish for meats.

The dish resembles egg-plant. Scald the sliced tomatoes in salt water before frying.

Fried Green Tomatoes And Onions

Slice onions and green tomatoes, scald the tomatoes in salt water; then fry together in butter or dripping, stirring well. Season with salt and pepper. A teaspoonful of water may be added if necessary.