Tomatoes Stewed

Pour boiling, water over six or eight large tomatoes to remove the skin, and then cut them into a saucepan. When they begin to boil, pour away a little of the juice; add a small piece of butter, pepper, salt, and a very little sugar. Let them cook for about fifteen minutes, stirring in well the seasoning. Some add a few bread or cracker crumbs.

Stuffed Tomatoes Baked

Choose large tomatoes. Do not skin them, but scoop out a small place at the top, which fill with a stuffing. The simplest is made of bread-crumbs, minced onion, cayenne, and salt. First fry the onions in a little butter, add the bread-crumbs, moistened with a little water (or, better, stock) and seasoned with a very little Cayenne pepper and enough salt. Fry them a moment; then fill the cavities, allowing the stuffing to project half an inch above the tomato, and smooth it over the top. Bake.

A better stuffing is this: Chop very fine some cold cooked chicken, lamb, beef, or pork. Each of these may be used, or they may be mixed. However, a very little pork mixed with any kind of meat makes a pleasant seasoning. Now fry a little chopped onion in butter, and, when just colored, throw in the chopped meat, a few bread-crumbs, very little stock, and season the whole with salt, pepper, and some parsley. When hot, and well mixed, take it off the fire; add the yolk of a raw egg to bind it together. Fill the tomatoes with this prepara-tion, sprinkle bread-crumbs over the tops, and bake. The tomatoes are a pretty garnish around any kind of meat. If served as a course alone, pour into the bottom of the dish a tomato-sauce flavored with a little sherry.