Raw Tomatoes

Scald by pouring boiling water over them a few hours before using, peel and put on the ice; slice or serve whole with mayonnaise or French dressing; garnish with lettuce.

Stewed Tomatoes

Pour over them boiling water, remove the skins and cut in small pieces, removing all the bad places; stew until tender, with a very little water. To one quart of tomato add one teaspoonful of salt and sugar, one tablespoonful each of butter and powdered cracker crumbs and a little pepper; cook the cracker crumbs in the tomato five minutes before adding the seasonings.

Scalloped Tomatoes

Scald and peel the tomatoes; butter a baking dish and cover the bottom with a layer of tomatoes cut in half-inch slices; season with salt, pepper and a sprinkling of sugar; cover with a thin layer of buttered crumbs (a little onion juice is an improvement) ; fill the dish with the layers, having the crumbs on top; bake in a hot oven for one hour, less time if a small quantity is used. A layer of grated cheese can be added to each layer of tomato.

Stuffed Tomatoes

Select large, firm tomatoes; cut a thin slice from the stem end and scoop out the inside; sprinkle the inside with salt and pepper; fill with the following mixtures: Mix with the pulp an equal amount of buttered cracker crumbs; season with salt, pepper and onion juice, or use in place of the crumbs the same amount of cooked rice or macaroni; fill the tomatoes full, replace the slice of tomato, cover with a thin two-inch slice of salt, fat pork, hold the slices of tomato and pork in place by putting a wooden toothpick through them. The pork bastes them and adds very much to the flavor. Remove the toothpick before serving. The top of the tomato can be covered with buttered crumbs instead of using the slices of tomato and pork.

Bake in a granite pan, with a little stock or hot water. Serve on slices of toast or surrounded by a brown sauce. Any kind of finely chopped meat may be used for stuffing by mixing it with a few buttered crumbs, a little stock or a little left-over sauce, well seasoned, and a grating of onion or cooked peppers finely chopped. Cooked mushrooms and sweetbreads can be used by chopping them and mixing with either of the following sauces: Cream, celery, allemande, poulette, or Bechamel, or stuff seasoned rice.

Tomatoes Stuffed With Cheese And Mushrooms

One-half pound fresh mushrooms, one-half cup of grated cheese. Peel and cut the mushrooms in small pieces, stew for five minutes in two tablespoonfuls of boiling water, drain well, put in sauce pan, two tablespoonfuls of butter; stir into it two of flour, one-half teaspoonful salt and one-eighth of paprica, and the water that was drained from the mushrooms, with enough cream to make one cup in all. Cook ten minutes, stirring. Then add the mushrooms and grated cheese, fill the tomatoes with the mixture and cover the top with buttered crumbs. Bake with a few tablespoonfuls of stock or hot water in the pan. Serve on buttered toast.

Curried Tomatoes

Cut tomatoes in halves. Put them in a granite pan. Sprinkle with salt and pepper and place a tea-spoonful of butter on each one. Let them cook till soft, but not to lose their shape. Remove on a hot dish surrounded with curry sauce.

Tomato Souffle

1 cup tomato pulp.

2 tablespoonfuls butter. 2 tablespoonfuls flour.

1 tablespoonful grated cheese.

2 eggs, 1 cup milk, salt and and pepper.

Melt the butter. Stir into it the flour and gradually the milk. The seasonings, grated cheese and tomato pulp. The egg yolks. Then fold in the stiffly beaten whites. Turn into a buttered baking dish and surround it in hot water. Bake about thirty minutes. Serve at once.

Tomatoes With Celery Sauce

Prepare and cook the same as for curried tomatoes, surrounded with celery sauce.

Tomatoes With Walnuts

Take six ripe tomatoes (or one quart of canned ones), plunge in boiling water, peel, and place in a buttered sauce pan to bake. When tender rub through a sieve. Cut one small onion and cook in two tablespoonfuls of butter until a light brown. Add to the tomato, with one-half cup of finely chopped walnut meats, one-half cup of fine, fresh bread crumbs and one-fourth cup of grated cheese. Stir over the fire until all are well blended. Add two slightly beaten eggs, salt and pepper, let cook for five minutes. Serve hot on rounds of toast.

Broiled Tomatoes

Cut the tomatoes in thick slices (without peeling), brush over with melted butter and broil, turning frequently. Lay them on a hot dish, season each slice with salt, pepper and a piece of butter.

Baked Tomatoes

Cut firm ripe tomatoes in halves, cut off the green stem, place them in an agate baking pan, the cut side up; season each piece with a little salt, a few small pieces of butter, some chives cut very fine, or in place of the chives, very finely chopped onion; bake in a hot oven about fifteen minutes. Do not cook long enough to break and lose their shape; place each one on round pieces of buttered toast.