Scalloped Tomatoes

Place equal quantities of salted stewed tomatoes and delicately browned croutons in dice as for soup, in layers in baking dish with a little melted butter poured over each layer. Cover with the croutons and sprinkle with melted butter. Bake, covered part of the time, 15-20 m. Crumbs or thin slices of zwieback, or granella may be substituted for dice.

Scalloped Tomatoes-onion flavor

Thin layers of bread or zwieback, or of cracker or bread crumbs, with thick slices (or double layers) of peeled tomatoes, salt and onion juice. Cover with crumbs, turn a little melted butter over, sprinkle with chopped parsley. Bake, covered most of the time.

Scalloped Celery and Tomato

1 qt. finely-sliced celery 1 1/2 qt. stewed tomato with a little of the juice drained off

1/4 - 1/2 cup chopped onion 2-3 teaspns. salt

Put half the celery, onion, tomato, and salt into a baking dish in the order given, and repeat with the remaining half. Cover with small dice or coarse crumbs of bread. Turn a little cream or melted butter over the top, cover and bake 1 1/4 - 1 1/2 hr. in moderate oven. The onion may be omitted.

Tomatoes Scalloped with Rice and Onion

Put layers of boiled rice and tomato with thin sliced onion, salt and a little butter or oil in baking dish, sprinkle with crumbs and parsley. Bake, covered, in moderate oven, brown on top grate just before serving.