Tomatoes, Andalusian Style

Boil together in a saucepan one pint of tomato sauce and three pints of consomme. Add one-half tablespoonful of salt and one teaspoonful of pepper, then put in two teaspoonfuls of tapioca, stirring well all the time. Cook for fifteen minutes, add twelve or fourteen chicken quenelles, and then serve.

Tomatoes And Eggs

Put half a dozen ripe tomatoes into a saucepan with a very little water to prevent their burning and boil them; rub them through a fine sieve and mix in a little chopped onion, salt and pepper to taste, and two or three eggs. Turn the mixture into a fryingpan with a small quantity of butter, fry until done and serve on a dish. Finely-chopped ham may be added if desired.

Baked Tomatoes

Cut some ripe tomatoes in halves, put them in a buttered baking-dish, sprinkle with plenty of sifted breadcrumbs, pepper and salt to taste, stick small bits of butter over the top and bake them until the tops are slightly browned.

Tomatoes, Bock Style

Wipe and peel eight fine, fresh, ripe tomatoes. Cut each one into six equal-sized pieces, and place them in a saucepan with two ounces of butter, season with one pinch of salt and one-half pinch of pepper, and one-third of a pinch of grated nutmeg. Cover the pan and place it on a hot stove to cook the contents for fifteen minutes or so. Remove from the fire, pour the tomatoes into a deep, hot vegetable dish, and send them to the table very hot.

Broiled Tomatoes

Carefully remove the skin from some good sound tomatoes, and to facilitate this they should be placed for a short time in boiling water, cut them across in two, seasoning with a little salt and pour some oil over. Next put them on a hinged double broiler and broil them over a slow fire, basting them at frequent intervals with oil. When done dress them on a hot dish.

Deviled Tomatoes

Mash the yolks of three hard-boiled eggs, mix with them one saltspoonful of salt, one teaspoonful each of powdered sugar and made mustard, and as much cayenne pepper as will lay on a five-cent piece, and rub in three ounces of butter, warmed until it is very soft. When these are well mixed stir in by degrees three tablespoonfuls of vinegar, put the mixture into a pan over the fire, and let it get almost boiling hot; remove it from the fire and stir in two well-beaten eggs, return it to the fire and stir it until it begins to thicken; then stand in hot water on the stove to keep warm. Take about one quart of firm ripe tomatoes, cut them into slices not quite one-half inch thick, broil them over a clear fire, place them on a hot chafing-dish, pour the hot sauce over them, and serve.

Fried Tomatoes

Cut six or eight large tomatoes into thick slices, dip them in egg well beaten, with a seasoning of salt, pepper and sugar, and cover them with bread or cracker-crumbs. Melt two tablespoonfuls of butter in a fryingpan, cover the bottom of the pan with slices of tomatoes and fry them for about ten minutes, turning them so as to cook both sides equally. Place them on pieces of toast, spread on a dish, and serve.