Fried Green Tomatoes

Slice tomatoes about 1/2 inch thick. Dip in beaten egg, then in cracker or bread crumbs and fry in plenty of hot butter and lard. Mrs. A. Montgomery.

Fried Ripe Tomatoes

Cut small, firm tomatoes in halves; dip in flour; put cut side down in pan, in which is hot butter and drippings (preferably bacon) and cook until brown.

Mrs. A. D. Campbell.

Stuffed Tomatoes

Cut tops from tomatoes and scoop out centers. Chop together inside of tomatoes, celery, 1 hard boiled egg, rolled cracker crumbs; add salt, pepper, sugar, melted butter and a little salad dressing. Put into tomatoes and bake 20 minutes in a moderate oven. Mrs. E. I. Chase.

Tomatoes Stuffed With Rice

Cut off top and scoop out centers. Boil 2 tablespoons rice in 1 pint water 10 minutes, drain; melt butter, put in 1 small onion minced fine, 1 green pepper, seeded and chopped; fry slowly 5 minutes; add pulp of tomatoes, seasoned with salt and pepper; add rice and mix all ingredients well; rill tomatoes with mixture, replace tops, brush with melted butter and bake 20 minutes or 1/2 hour. Mrs. Austin.