Stewed Tomatoes

Pour boiling water over them, with a sharp knife remove the skins and the hard stem ends, and cut them in small pieces. Stew in a porcelain-lined or granite saucepan for a half-hour, then add to every quart of tomatoes a table-spoonful of butter, a teaspoonful of sugar, salt and pepper to taste. Stew fifteen or twenty minutes longer, or until they are of the desired thickness.

Some prefer the tomatoes stewed only thirty minutes and thickened with bread crumbs.

A slice of onion may be added to the tomatoes when first put on to cook, and to me is a great improvement, filling the same place that the sprig of mint does in peas or beans.

Baked Tomatoes

Choose six large, smooth tomatoes. Cut a slice off the stem ends, and with your finger carefully scoop out the seeds. Mix together a half-cup of finely-chopped, cold, boiled ham, twelve chopped mushrooms, two heaping tablespoonfuls of stale bread crumbs, a tablespoonful of chopped parsley, a half-teaspoonful of salt, a dash of cayenne, and a tablespoonful of melted butter. Fill the tomatoes with this mixture, heaping it in the centre; sprinkle over the tops with bread crumbs; place the tomatoes in a granite baking-pan, baste with melted butter, and bake in a hot oven thirty minutes. When done, take them up carefully with a cake-turner, and serve.

Tomato Farci

Put a layer of tomatoes in the bottom of a baking-dish, then a layer of bread crumbs, then a sprinkling of salt and pepper, then another layer of tomatoes, and so continue until the dish is full, having the last layer crumbs. Put a few bits of butter over the top and bake in a quick oven twenty minutes. Serve in the dish in which it was baked.

Stuffed Tomatoes

Choose large, smooth tomatoes. Cut a slice off the stem ends, and with your finger carefully scoop out the seeds. Put one cup of stale bread crumbs into a bowl, add to them a teaspoonful of chopped onion, a half-teaspoonful of salt, a dash of cayenne, and moisten with a tablespoon-ful of melted butter. Fill the tomatoes with this stuffing, heaping it in the centre. Place the tomatoes in a granite baking-pan, and bake in a quick oven thirty minutes. When done, take them up carefully with a cake-turner, place on a heated dish, and serve.

This stuffing will fill six tomatoes.

Fried Tomatoes No. 1

Wash and cut into halves six nice, smooth tomatoes. Place in a granite baking-pan with the skin side down. Cut a quarter-pound of butter in small pieces and place over the tomatoes, dust with salt and pepper, and stand over a moderate fire to fry slowly. When the tomatoes are tender, take them up carefully with a cake-turner and slide them on a heated dish. Draw the baking-pan over a quick fire, stir until the butter is a nice brown; then add two tablespoon-fuls of flour; mix until smooth, add a pint of milk or cream, stir continually until it boils, season with salt and pepper to taste, pour over the tomatoes, and serve.

Fried Tomatoes No. 2

Cut smooth, solid tomatoes into slices about an eighth of an inch in thickness, dry each slice carefully with a soft towel, then dust with salt and pepper. Beat an egg in a saucer until light, add to it a tablespoonful of boiling water. Dip each slice first in this and then in bread crumbs. Put two or three tablespoonfuls of lard or dripping in a frying-pan; when very hot, cover the bottom of the pan with the slices of tomatoes; fry brown on one side, then turn and brown the other. Take them up carefully with a cake-turner, place on a heated dish, and keep warm while you fry the remainder.

Broiled Tomatoes

Choose large, firm tomatoes, cut them in halves, but do not peel them. Then place them in a broiler, dust with salt and pepper, and broil over a clear but moderate fire, skin side down, until tender (about twenty minutes). When done, lift them carefully to a heated plate, pour melted butter over them, and serve.

Curried Tomatoes

1 quart of stewed tomatoes or one quart can

1 cup of rice

1 teaspoonful of curry powder

Salt to taste

Wash the rice through several cold waters. Add the curry powder and salt to the tomatoes; mix well. Put a layer of the tomatoes in the bottom of a baking-dish, then a layer of the uncooked rice, then a layer of tomatoes, and so on until all is used, having the last layer tomatoes; sprinkle the top over with bread crumbs, place a few bits of butter here and there over the crumbs, and bake in a moderate oven for a half-hour. Serve in the dish in which it was baked.