144. Stewed Tomatoes

If they are not very ripe, pour boiling water over them, and let them stand a few minutes, the skin will peel off very easily.

Then cut them up, put them in a stew-pan without any water, and cook them till they are soft. If they prove too juicy, dip some of the water out and mash them fine. Season with butter, cayenne pepper and salt.

They may be thickened with bread crumbs or grated cracker, if preferred.

145. Fried Tomatoes

Wash them, cut them in half, take out the seeds, and season them with pepper and salt.

Have ready some melted butter in a pan, put them into it, and fry them slowly till very soft.

146. Baked Tomatoes

Wash them, and cut them in two parts, round the tomato, that is, so as the cells can be divested of the pulp and seeds which they contain. To six tomatoes take half a pint of bread crumbs, one large onion finely chopped, one ounce of butter, pepper and salt to the taste. Fill the cells of each piece with the dressing, put two halves together, and tie them with a piece of thread. Put them in a pan with an ounce of butter and a gill of water, set them in a moderate oven, and cook them till they are soft.

When done, cut off the threads and serve them.

147. Scalloped Tomatoes

Peel fine ripe tomatoes, cut them up in small pieces, and put in a pan a layer of bread crumbs, then a layer of tomatoes, with pepper, salt and some pieces of butter; then put another layer of bread crumbs and tomatoes, and so on till the dish is full. Spread some beaten egg over the top and set it in the oven and bake it.

148. Broiled Tomatoes

Wash them, cut them in half, take out the Seeds, grease the bars of your gridiron, put on tlie tomatoes and broil them slowly. The bars of the gridiron should not be very far apart. When they are done season them with pepper, salt and butter, and serve them hot.

149. Tomatoes Dressed As Cucumbers

Peel some tomatoes, cut them in slices, add salt, pepper and vinegar, and serve them cold.

They may be dressed as above with the addition of mustard and sweet oil.

Some prefer them peeled, sliced, and seasoned only with salt.

150. Tomato Fricandeau

Get some slices of veal cutlets, pound and wash them, season them with pepper and salt, and fry them slowly till they are done. They should be of a light brown on both sides. Stew some tomatoes very dry, strain them through a sieve to get out all the seeds, pour the pulp into the gravy after the meat has been taken out, and thicken it with a piece of butter rolled in flour. Pour this over the meat and serve it hot.