Baked Tomatoes

Put some tomatoes into a pan, with a small lump of butter on each. Put them in the oven, and bake them till the skin shrivels. Serve them hot. Each person at the table dresses them on his own plate.

Tomato Feicandeau

Get some slices of veal cutlets, pound and wash them, season them with pepper and salt, and fry them slowly till they are done. They should be of a light brown on both sides. Stew some tomatoes very dry, strain them through a sieve to get out all the seeds, pour the pulp into the gravy after the meat has been taken out, and thicken it with a piece of butter rolled in flour. Pour this over the meat and serve it hot.

Tomato Mustard

Cut a peck of tomatoes in small pieces, and boil them till tender. Rub them through a sieve to extract the pulp, which put on and boil until nearly dry. Then add one tablespoonful of Cayenne pepper, one tablespoonful of black pepper, one teaspoonful of cloves, two tablespoonfuls of mustard seed, and two tablespoonfuls of salt. Boil the whole a few moments, and when cold bottle it and cork it tightly. If this should not be quite salt enough, a little more may be added before it is boiled the last time. Put a tablespoonful of sweet oil on the top of each bottle before it is corked to exclude the air.

Stewed Tomatoes

If they are not very ripe, pour boiling water over them, and let them stand a few minutes, when the skin will peel off very easily. Then cut them up, put them in a stew-pan without any water, and cook them till they are soft. If they prove too juicy, dip some of the water out, and mash them fine. Season with butter, Cayenne pepper, and salt. They may be thickened with bread crumbs or grated cracker if preferred.

Baked Tomatoes

Wash them, and cut them in two parts, round the tomato - that is, so as the cells can be divested of the pulp and seeds which they contain. To six tomatoes, take half a pint of bread crumbs, one large onion finely chopped, one ounce of butter, pepper and salt to the taste. Fill the cells of each piece with the dressing, put two halves together, and tie them with a piece of thread. Put them in a pan with an ounce of butter and a gill of water, set them in a moderate oven, and cook them till they are soft.

Tomatoes With Cream Gravy

Cut the tomatoes in half, and season them with pepper and salt; then fry them in fresh lard. When they are brown on both sides, add some butter and cream; thicken the gravy with butter and flour mixed as for drawn butter. Tomatoes prepared in this way make a very palatable breakfast and tea relish.