Baked Tomatoes

Cut four tomatoes in halves crosswise, sprinkle with salt and pepper, and cover with buttered crumbs; bake in a hot oven about twenty minutes, and serve with Mustard Pickle Sauce (see No. 200) or cooked salad dressing.

Tomato Custard

1 can tomatoes

1 cup water

1 1/4 teaspoons salt 1/4 teaspoon pepper

2 slices onion

4 cloves

1/2 bay leaf

2 tablespoons sugar

1/4 cup cracker dust

2 eggs

Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; add crumbs and slightly beaten eggs, and bake in greased custard cups about twenty minutes, or until firm; turn out on platter and pour Cheese Sauce (see No. 188) around them.

Fried Green Tomatoes

Wipe tomatoes, cut in thick slices, season with salt and pepper, dip first in flour, then in egg, then in crumbs, and fry in deep fat until brown. Or season, dip in flour only, and saute in butter.

Stewed Tomatoes

1 can tomatoes, or 6 ripe tomatoes 1 teaspoon salt 1 teaspoon sugar

1/4 teaspoon pepper

1/4 teaspoon soda

1 tablespoon butter

1/2 cup bread crust crumbs

Put tomatoes in a stew pan; if fresh tomatoes are used, scald, peel, and cut in pieces. Add seasonings, except pepper, and cook slowly for thirty minutes; add butter and crumbs just before serving.

Stuffed Tomatoes

Select six medium-sized tomatoes; cut a thin slice from the top of each, and remove the pulp; rub slices through a sieve, and add to pulp; add one cup soft stale bread crumbs, one teaspoon salt, one teaspoon Worcestershire sauce, and one tablespoon tomato ketchup; mix well, fill tomatoes, cover with Buttered Crumbs (see No. 472), and bake in a moderate oven half an hour.