Broiled Tomatoes

Cut tomatoes in halves. Sprinkle each half with salt, pepper and fine bread crumbs, and broil five minutes. Slip on to hot platter, dot with butter, place in the oven for five minutes. Serve hot.

Fried Tomatoes

Cut tomatoes in quarters lengthwise; season with salt and pepper, dip in batter, and fry in deep fat.

Sauted Tomatoes

Slice tomatoes; season with salt and pepper. Dip in crumbs, egg and crumbs, and saute in hot frying pan. Serve on hot buttered toast.

Scalloped Tomatoes

Arrange in layers canned tomatoes and bread cut in cubes, sprinkle each layer with salt and pepper, dot with butter. Bake one half hour. For variety rub dish with onion before putting in tomato.

Stuffed Tomato

Cut a thin slice from smooth end of tomatoes. Scoop out pulp, mix with an equal quantity of cold cooked rice, macaroni, or bread crumbs. Add salt, pepper, butter and a few drops of onion juice. Refill tomato shells, cover with tops, and bake one half hour.

Stewed Tomatoes

Wipe one quart tomatoes, plunge into boiling water, let stand two minutes, remove skins. Cut in pieces. Cook slowly twenty to thirty minutes. Season with butter, salt and pepper and cook five minutes longer. A few drops of onion juice and one half cup crackers, added when the seasonings are put in, give a variety.