Tomatoes, Marseilles Style

Select six good-sized firm tomatoes, wipe and cut them into halves through the sides. Pour one-half gill of sweet oil into a fryingpan, let it heat well, lay in the tomatoes on the sides which were cut, and cook briskly for one minute. Butter well a tin baking-dish, lay the tomatoes in this on the uncooked sides, and season with one-half pinch each of pepper and salt. Make a stuffing with finely-chopped shallot, two cloves of crushed garlic, one teaspoonful of chopped chives, two hard-boiled eggs, one teaspoonful of parsley, two finely-chopped anchovies, and one ounce of butter. Stir well together in a bowl and cover the tops of the tomatoes with the stuffing, dividing it equally. Dust with a little fresh breadcrumbs, drop three or four drops of warmed butter over each tomato, and bake in a very hot oven for eight minutes.

Tomatoes On Toast

Cut the tomatoes in halves, sprinkle them over with salt and pepper, place them on a baking-dish, the cut side upwards, and bake in a hot oven. Cut as many rounds of bread as there are halves of tomatoes, toast them a nice golden-brown on both sides, and butter them while hot. When the tomatoes are cooked place a half on each round of toast. Spread a folded napkin on a hot dish, garnish it with fried parsley, and serve.

Tomato Pilau

Put one and one-half pounds of ripe tomatoes into a mortar aud press them to extract their juice, which strain through a fine hair-sieve; then pour it into a saucepan with an equal quantity of broth. Peel and chop fine two onions, put them into a fryingpan with a lump of butter, and fry until well browned. Drain the onions, put them in with the tomato juice, add a pinch of salt, and place the saucepan over the fire. When the liquor boils put in one pound of well-washed rice, and allow it to simmer at the side of the fire until the moisture is absorbed. Heat four ounces of butter, stir it in with the rice; put the lid on the saucepan again, and let it stand on the stove for twenty minutes. Turn the pilau onto a hot dish, sprinkle over a little pepper, and serve while very hot.

Stewed Tomatoes

Scald and peel the required quantity of tomatoes, cut them into halves or quarters, place them in a lined saucepan, and stew them for a quarter of an hour, when the juice will be partly boiled away. If desired the tomatoes may be thickened with a little cornstarch, moistened with cold water or with cracker or breadcrumbs. Turn the stew out onto a dish, sprinkle over with salt and pepper to taste, place a few lumps of butter on the top, let it melt, and then serve. A little sugar may also be sprinkled over if desired.

Stewed Tomatoes (Sweet)

Scald and peel a dozen or so of ripe tomatoes, place them in a baking-dish and cover with sugar; put the dish in a hot oven and bake the contents until the sugar has melted and dried down to a syrup. Take them out, and serve.

Stuffed Tomatoes

Wipe four large tomatoes with a soft cloth, cut a small round off the top of each one with a sharp knife, and scoop out as much of the inside as can be removed without spilling the shape of the tomato. Mix with the scooped out center of the tomatoes about one-fourth pound of finely-minced ham, one teaspoonful of sugar, three small onions, chopping the latter very fine, a dessertspoonful of vinegar, a sprig of thyme and a seasoning of salt, cayenne and pepper. Put all these together into a small fryingpan over the fire, and stir the mixture until the liquid is somewhat reduced - about ten or fifteen minutes will be long enough. Then pass it through a fine sieve, and fill the emptied tomatoes with it. Bake them for a short time in a hot oven. Lay a small piece of butter on top of the mixture in each tomato when they are placed in the oven. Serve them very hot on the dish in which they were baked.

Tomatoes With Sago

Boil one pint of tomatoes and three pints of consomme in a saucepan for ten minutes, seasoning with one-half pinch each of salt and pepper; add two tablespoonfuls of sago, cook again for fifteen minutes, stirring gently, and serve.

Tomatoes With Spaghetti

Pour into a saucepan one pint each of tomato sauce and white broth, and season with one teaspoonful each of salt and pepper. Let it boil well for ten minutes, then throw in one-half pint of cooked spaghetti, cut about three-fourths of an inch in length; cook again for five minutes, tossing them well meanwhile, and serve very hot.