Baked Tomatoes

1 doz. large tomatoes. 1 cup brown sugar.

1/2 cup water.

2 tablespoons butter.

Scald tomatoes and peal, put in baking dish with sugar, butter and water. Bake 1 hour.

Tomatoes Fried In Meal

1 doz. green tomatoes. 1 cup meal.

1/2 teaspoon cayenne pepper. 1/2 teaspoon salt.

Cut tomatoes 3/4 inch thick, dip in meal, fry in hot lard and sprinkle with salt and pepper.

Tomatoes Smothered

1 doz. large tomatoes (sliced) 4 large onions (sliced fine). 1/2 teaspoon cayenne pepper.

2 tablespoons butter. 2 teaspoons salt.

Heat butter put in sliced tomatoes, onions, salt and pepper, cover well and cook 1 hour.

Stuffed Tomatoes

8 large tomatoes, the same size,

1/2 cup minced chicken or cold beef or mushrooms,

1 tablespoon butter.

1/2 teaspoon salt.

1/2 pod minced pepper.

1/2 teaspoon chopped onion. 1/2 teaspoon minced parsley 3 slices bread.

Cut off the top of tomatoes and scoop out the center, with this put onion, bread, parsley, salt, pepper and chicken or meat or mushrooms; fry in butter until cooked and then put back into tomatoes, dust with bread crumbs, put a piece of butter on each and bake 15 minutes.

Tomatoes Stuffed With Chicken Livers

1 doz. tomatoes. 1 doz. chicken livers. 1/2 tablespoon butter. 1 1/2 tablespoon olive oil. 1 teaspoon minced parsley.

1 pinch nutmeg.

1 cup fresh bread crumbs.

1/2 teaspoon salt.

1/2 teaspoon cayenne pepper.

1/2 teaspoon grated onion.

Cut off the top of tomatoes, remove the inside with a spoon and chop up with bread and livers, then add salt, pepper, onion, parsley, butter and nutmeg. Fry in oil, put back in tomatoes shells; dust with bread crumbs and bake 10 minutes.