Stewed Tomatoes

Loosen the skins by pouring boiling water upon them; peel and cut them up, extracting the cores or hard part of stem end, and removing all unripe portions. Stew in a sauce-pan (tin or porcelain) half an hour, when add salt and pepper to taste, a teaspoonful of white sugar, and a tablespoonful of butter; stew slowly fifteen minutes longer, just before dishing, thicken with a little grated bread. Another nice way to prepare tomatoes is to put a quarter as much green corn as you have tomatoes in the sauce-pan when it is first set on the fire, and stew gently.

Fried Tomatoes

Slice large, firm tomatoes without peeling. Dip in egg and cracker crumbs, with pepper and salt; fry in lard and serve hot. The slices must not be very thin.

Broiled Tomatoes

Take large, smooth tomatoes, cut half an inch thick, leaving on the skin. Lay them on a wire broiler over a clear bed of coals. Have a dish with butter, pepper, salt, and a little sugar; and as they are done drop them into it. Lay the whole in a dish over toast, and serve.

Baked Tomatoes

Make a dressing with the crumbs of a small loaf, to which add three ounces of butter, two small onions chopped fine, with pepper and salt to taste. Mix well. Then take eight or ten large tomatoes (do not take off the skins), divide transversely, take out the seeds and fill with the dressing. Place the halves together again, sprinkle with salt and pepper. Place in a pan with a lump of butter on each, and bake in a quick oven.

Escaloped Tomatoes

Put in a buttered baking-dish a layer of bread or cracker crumbs, season with bits of butter, then a layer of sliced tomatoes seasoned with pepper, salt and sugar if desired, then a layer of crumbs, and so on till the dish is full, finishing with the crumbs. Bake from three-quarters of an hour to an hour.

Tomato Toast

Bun a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt, and sugar to taste; cut slices of bread thin, brown on both sides, butter, and lay on a platter, and just before serving, add a pint of good sweet cream to the stewed tomatoes, and pour them over toast.

Raw Tomatoes

Do not pour boiling water upon them. It impairs the flavor and destroys the crispness. Pare with a very sharp knife, slice and lay in a glass dish; season with pepper, salt and vinegar, stirring a piece of ice rapidly around in the dressing before pouring it over the tomatoes, and set them in a refrigerator until wanted. Ice is a great improvement to the tomatoes.

Okra And Tomatoes

Peel and slice six or eight tomatoes, take same amount of tender sliced okra, and one or two sliced green peppers; stew in a porcelain kettle fifteen or twenty minutes, season with butter, pepper and salt, and serve.