Scalloped Tomatoes. (No. 1.)

Butter a bake-dish and cover the bottom with fine, dry crumbs. Next put a layer of sliced and peeled tomatoes; season with pepper, salt, sugar, butter, and a few drops of onion-juice. More crumbs and more tomatoes until the dish is full. The top layer should be crumbs, peppered, salted, and buttered. Bake half an hour, covered. Uncover and brown.

If canned tomatoes are used, drain off half the juice before you begin the scallop, or it will be too watery. Season the liquor and save for sauces and soups.

Scalloped Tomatoes. (No. 2.)

Peel and slice tomatoes. Chop fine two slices of fat salt pork and a small onion. Place a layer of tomatoes in a pudding-dish, pepper and salt lightly, sprinkle with a very little sugar and with the pork and onion. Cover with crumbs and continue using the ingredients in this order until the dish is full. Have the top layer of crumbs. Bake, covered, half an hour, then uncover and brown ten minutes. Serve in the dish in which they were

Scalloped Tomatoes

Slice ripe tomatoes and place the slices in layers in a pudding-dish, sprinkling each layer with a little sugar and salt, and putting bits of butter here and there. Bake, covered, for half an hour, uncover and brown.