Baked Tomatoes A La Creole

Peel and cut in two, three large tomatoes. Chop fine a green pepper and an onion and spread over the tomato. Sprinkle with salt, dot with butter, and bake, basting with the pan gravy. Add half a cupful of cream or milk to the pan-gravy, thicken it with flour cooked in butter, and pour the sauce over the tomatoes. Serve on toast.

Creamed Baked Tomatoes

Make a Cream Sauce, seasoning with celery salt and onion-juice. Put a tablespoonful of the sauce into a ramekin, add a small peeled tomato, and cover with the sauce. Spread buttered crumbs over the top and bake in a pan of boiling water for half an hour. Serve in the ramekins.

Curried Tomatoes

Chop fine an onion and an apple and fry in butter, seasoning highly with curry powder. Moisten with stock or gravy and spread on fried or baked tomatoes.

Devilled Tomatoes

Mix together the mashed yolks of three hard-boiled eggs, a teaspoonful each of powdered sugar and made mustard, and a pinch each of salt and cayenne. Add three tablespoonfuls of butter and, gradually, three tablespoonfuls of vinegar or lemon-juice. Bring to the boil, add two eggs well-beaten, and cook in a double boiler until thick. Pour over fried or boiled tomatoes and serve; or serve with a Maitre d' Hotel Sauce made hot with mustard and cayenne.

Escalloped Tomatoes

Put sliced tomatoes in layers in a baking-dish, seasoning with salt, pepper, and dots of butter, and onion-juice if desired, alternating with crumbs. Have the top layer of crumbs and butter. A cupful of stock may be poured over. Cover and bake until well done then uncover and brown. A little sugar may be added to the seasoning; or, season each layer of tomatoes with minced onion and grated cheese and have crumbs on top. Green tomatoes may be used, or drained canned tomatoes.

Escalloped Tomatoes And Onions

Fill a buttered baking-dish with alternate layers of sliced tomatoes and fried or parboiled sliced onions, seasoning each layer with salt, pepper, and butter, and sprinkling with crumbs. Cover with crumbs, dot with butter, and bake for forty-five minutes. Sprinkle with grated cheese if desired.

Fried Tomatoes With Cream

Cut six large tomatoes in half, and saute the cut side in butter or drippings. Take up the tomatoes and cook a tablespoonful of flour in the fat. Add half a cupful of hot milk and cook to a thick sauce, seasoning with salt and cayenne. Pour over the tomatoes, and serve.

Fried Green Tomatoes

Slice green tomatoes and soak for ten minutes in cold salted water. Drain, sprinkle with sugar, dip in corn-meal, and fry in hot fat. Season to taste.

Fried Tomatoes With Onions

Slice onions and green tomatoes thin and fry in drippings.

Fried Tomatoes And Peppers

Seed and shred six green peppers and slice three tomatoes. Fry in olive-oil with a chopped onion and a bean of garlic and serve on toast.