Stewed Tomatoes

Pour boiling water upon tomatoes to loosen their skins, and peel them. Slice, or cut into dice, and cook in a porcelain or agate-iron saucepan for twenty minutes. Drain off the superfluous liquid, pepper and salt it and keep for sauces, stews, and soups. Stir into the hot tomatoes, for each quart, a tablespoon-ful of butter rolled in corn-starch or in fine cracker-dust, a tea-spoonful each of salt and of pepper, and a half teaspoonful of grated onion. Cook three minutes longer and serve.

Tomatoes Au Gratin

One quart fine, smooth tomatoes; one cupful bread-crumbs; one small onion, minced fine ; one teaspoonful white sugar; two tablespoonfuls butter - melted; cayenne and salt. Cut a piece from the top of each tomato. Scoop out the inside, leaving a hollow shell. Chop the pulp fine, mix with the crumbs, butter, sugar, pepper, salt, and onion. Fill the cavities of the tomatoes with this stuffing, heaping and rounding each; scatter fine crumbs on the top, and arrange in a bake-dish. Set the dish, covered, in an oven, and bake half an hour before uncovering, after which brown lightly, and send to table on a hot platter.

Broiled Tomatoes With Sauce,

Six fine, firm tomatoes, pared and sliced nearly half an inch thick; yolks of three hard-boiled eggs, pounded; three tablespoonfuls of melted butter and same of vinegar; two raw eggs, beaten light; one teaspoonful of sugar and half as much, each, of made mustard and salt; a pinch of cayenne. Rub butter, pounded yolks, pepper, salt, mustard, and sugar together. Beat hard, add vinegar, and heat to a boil. Put this gradually upon the beaten eggs and whip to a smooth cream. Set in hot water while you broil the tomatoes in an oyster-broiler over clear coals. Lay this upon a hot-water dish and pour the scalding dressing upon them.

You may substitute a simpler sauce for this dressing, such as maitre d'hotelsauce, or one made by beating two teaspoonfuls of lemon-juice in three tablespoonfuls of butter, and seasoning this with a little mustard or cayenne.