Stuffed Tomatoes. (No. 1)

Wash and wipe, but do not peel, fine, smooth tomatoes. Cut a piece from the top of each, dig out most of the pulp and replace it by a force-meat of cold chicken or ham, seasoned with salt, pepper, sugar, and a little onion-juice. Pack the tomatoes with this, replace the tops and put into a baking-pan close together. Fill the interstices with fine bread-crumbs, peppered, salted, and buttered, and pour over them a cupful of chicken-stock or consomme. Cover and bake half an hour.

Take up the tomatoes and dish on a hot platter, add to the gravy left in the pan half a cupful of cream or milk in which has been dissolved a bit of soda. Heat to a boil and pour over the tomatoes.

Stuffed Tomatoes. (No. 2.)

Cut the tops off fine, large tomatoes and scoop out the inside, taking care not to break the outer skin. Mince what you have removed fine, add to it as much bread-crumbs, season to taste with salt, pepper, sugar, and a little butter, and refill the shells. Replace the tops, and if there is any stuffing left, put it between the tomatoes as they are placed side by side in a pudding-dish. Cover closely and bake half an hour. Uncover and brown.

Tomatoes With Sauce Piquante

Wash and wipe, but do not peel. Cut into slices half an inch in thickness, and saute in boiling oil for three minutes before turning. Turn and cook three minutes longer, dish, and put upon each a small teaspoonful of sauce made by whipping butter and lemon-juice to a cream, then adding salt and paprica or black pepper.

Curried Tomatoes

Cook half a teaspoonful of grated onion in two tablespoonfuls of butter, and when it has simmered two minutes stir in a tea-spoonful of curry-powder. Cut tomatoes into thick slices and saute in this mixture. Sprinkle with salt and serve.

Pass them with cold meat or with fish, and serve plain boiled rice with them.

Calcutta Curry Of Tomatoes

Peel and slice a quart of tomatoes and put a layer of them in the bottom of a deep bake-dish, or bowl. Season with salt, butter, sugar, and a sprinkle of curry-powder, allowing a tea-spoonful for the whole dish. Upon the tomatoes put a layer of uncooked rice, allowing a scant cupful to the quart of tomatoes. Cover the rice with sliced okras, of which you should have two dozen. Sprinkle these with salt, cayenne, and bits of butter. Proceed in this way until the materials are all used up. You may, if you like, cover the top with fine crumbs, but they are not included in the East Indian recipe. Scatter bits of butter plentifully over the whole, cover tightly, and bake steadily over an hour. Serve in the dish or bowl.