Put tomatoes in a bowl and pour boiling water over them, let them stand one minute, then peel off the skins. Chill thoroughly, and cut in slices. Serve with oil, vinegar, pepper and salt, and sugar if desired.
When fresh tomatoes are used, peel and cut into small pieces, put in a saucepan, and boil gently twenty minutes or half an hour. Add a few bread or cracker crumbs and a slice of onion and season with butter, salt and pepper five minutes before the cooking is finished. Allow for a quart of tomatoes one teaspoon each of salt and sugar and one tablespoon or more of butter.
Wash the tomatoes but do not peel, then cut in half crosswise, and cut off a thin slice from the round part of each half. Dust with pepper and salt, dip in crumbs, and place in a well buttered broiler, and broil fifteen minutes without turning. Serve with maitre d'hotel butter.
Remove a thin slice from the stem end of the tomatoes, scrape out the seeds and pulp, sprinkle the inside with pepper and salt, and let them stand ten minutes. To the pulp, add an equal quantity of chopped mushrooms and bread crumbs, seasoned with salt, pepper, butter and a few drops of onion juice; fill the tomatoes with the mixture. Put a piece of butter on the top of each and place on a round of bread which has been dipped in water. Bake about fifteen minutes.
Wipe some large tomatoes as nearly one size as possible. Cut a round hole in the stalk end, and fill with forcemeat. Place a bit of butter, as large as a hazel nut on each tomato, and bake them in a pan in a moderate oven from twenty minutes to half an hour according to the size. Make the forcemeat according to recipe for forcemeat.
For each two tomatoes prepare the following:
1 tablespoon butter
1/2 small onion finely chopped
4 tablespoons dried bread crumbs 1/2 cup seeded ripe olives
Remove the stem from sound tomatoes and scrape out the pulp. Sprinkle the inside of the tomatoes with salt. Add the pulp and seasoning, and cook five minutes; then add the olives and bread crumbs. Put the mixture in the tomatoes, cover with bread crumbs, and bake.
Scald, and peel the desired number of tomatoes. Remove the cores, and cut down from the stem end about half way, making six or eight sections. Sprinkle salt into the openings, and place a piece of butter in the center. Arrange the tomatoes closely in a pan, pour about one-fourth cup of hot water in the bottom of the pan, and set in the oven to bake slowly about an hour. Slow cooking of tomatoes develops a delicious flavor.
1 pint peeled and cut tomatoes 1 pint bread crumbs Pepper
1 tablespoon butter 1 tablespoon sugar 1 teaspoon salt
Reserve three tablespoons of the bread crumbs, and spread the remainder on a pan. Brown in the oven, being careful not to burn them. Mix the tomatoes, browned bread crumbs, salt, pepper, sugar, and half the butter together, and put in a shallow baking dish. Spread the unbrowned crumbs on top, and dot with the remainder of the butter cut into bits. Bake in a moderately hot oven for half an hour. The top of the dish should be brown and crisp.
Scald and peel the tomatoes, cut a slice from the top, and remove a spoonful of the pulp. Put a piece of butter and a few drops of onion juice in each one, sprinkle with salt and pepper, and cover with a spoonful of toasted cornflakes. Put another piece of butter or some drops of oil on each one, put on a round of bread dipped in water, and bake in the oven for fifteen minutes.
Mix a cup of boiled rice with half a cup of stewed tomatoes which have been well seasoned with butter, salt, paprika and onion juice. Put in a saucepan and heat until the rice and tomato are well blended.
Cut the tomatoes in thick slices, put them in a frying pan in half an inch of hot oil. When tender, lift them with a broad knife to avoid breaking, and place them in a baking dish which has been spread with butter; cover the tomatoes with minced onion, parsley, salt, sugar and cayenne. Bake in a hot oven fifteen minutes.
Sprinkle slices of tomato with salt and pepper, cover well with batter, and fry in butter until evenly browned on both sides.
Cut the tomatoes in half-inch slices, put them in a frying pan, and fry until brown in butter or oil. Place on a warm dish, and in the same pan in which the tomatoes were cooked, make a sauce of one tablespoon of flour, salt, pepper and enough milk to make the dressing the consistency of thick cream. Cook the sauce until the raw taste of the flour is gone, and pour over the tomatoes.