Baked Tomatoes. (No. 1.)

Peel with a sharp knife. Cut a piece from the top and gouge out most of the pulp, leaving the walls intact. Season what you have removed with pepper, salt, sugar, a few drops of onion-juice, and twice as much salad oil when you have chopped the pulp rather coarsely. Put it back into the tomatoes, replace the top, sprinkle with oil, paprica, and salt, and arrange upon a baking-pan. Bake, covered, for twenty minutes, and uncovered for five, and serve upon buttered Graham-bread toast.

Baked Tomatoes. (No. 2.)

Peel and cut the tomatoes into halves. Have two tablespoon-fills of salad oil hot in a frying-pan and lay the halved tomatoes in this, turning them over cautiously when they have cooked for one minute, that they may be equally coated with the hot fat. Take them up, without breaking, and arrange them close together in a bake-dish. For six tomatoes, chop half a small clove of garlic - there should not be more than half a salt-spoonful - and allow two tablespoonfuls of oil, a tablespoonful of minced parsley, a dash of paprica, and half a teaspoonful of salt. Mix this sauce well, pour over the tomatoes in the dish, cover, and bake for twenty minutes. Uncover and cook for five minutes longer.

Serve in the bake-dish. This is a German recipe, and a good one. Serve with roast mutton.

Creamed Tomatoes

Cut six firm tomatoes into thick slices and saute them in two tablespoonfuls of butter three or four minutes, until they are tender. Stir in then a cupful of hot cream or milk in which has been mixed a tablespoonful of flour. Stir over the fire until the sauce thickens well and serve.

They are very good.