Tomatoes A-La-Creme

Pare and slice ripe tomatoes, one quart of fresh ones or a pound can, stew until perfectly smooth, season with salt and pepper, and add a piece of butter the size of an egg; just before taking from the fire, stir in one cup of cream, with a tablespoonful of flour stirred smooth in a part of it; do not let it boil after the flour is put in. Have ready in a dish pieces of toast, pour the tomatoes over this and serve.

Browned Tomatoes

Take large round tomatoes and halve them, place them the skin side down in a frying-pan in which a very small quantity of butter and lard have been previously melted, sprinkle them with salt and pepper, and dredge well with flour. Place the pan on a hot part of the fire, and let them brown thoroughly; then stir and brown again, and so on until they are quite done. They lose their acidity, and their flavor is superior to stewed tomatoes.

How To Broil Tomatoes

Take large round tomatoes, wash and wipe, and put them in a gridiron over lively coals, the stem side down. When brown, turn them and let them cook till quite hot through. Place them on a hot dish, and send quickly to the table, when each one may season for himself with pepper, salt, and butter.

Baked Tomatoes

1. Fill a deep pan (as many as will cover the bottom) with ripe tomatoes, round out a hole in the center of each, till up with bread crumbs, butter, pepper, and salt; put a teacup of water in the pan; bake till brown; send to the table hot.

2. Cut in slices good fresh tomatoes (not too ripe); put a layer of them in a dish suitable for baking; then a layer of bread crumbs over them, salt, pepper, and plenty of butter; another layer of tomatoes, and so on until the dish is full. Bake one hour.

Scalloped Tomatoes

Butter an earthen dish, then put in a layer of fresh tomatoes, sliced and peeled, and a few rinds of onion (one large onion for the whole dish); then cover with a layer of bread crumbs, with a little butter, salt, and pepper. Repeat this process until the dish is full. Bake for an hour in a pretty hot oven.

Tomato Toast

Rub tomatoes through the colander, and cook to taste; toast three slices of bread, butter.and lay upon a hot dish; just before serving add a cup of cream or milk to the tomatoes and pour over the toast.

Stuffed Tomatoes

Select large tomatoes of even size, and scoop out a small place in the top and fill with stuffing made as follows: Fry a small onion chopped line in a tablespoonful of butter; when nearly done add some bread crumbs, moistened with a little milk or water, and seasoned with pepper and salt; put a little bit of butter on each and then bake. Another dressing is made as follows: Chop very fine cold meat or fowl of any kind with a very small piece of bacon added; fry an onion chopped fine in a tablespoonful of butter, and when nearly done add the meat, some bread-crumbs, pepper and salt; cook a minute; mix well; add the yolk of an egg, and fill the tomatoes; place in a baking dish; sprinkle bread-crumbs over them with some small bits of butter, and bake. Use either as a garnish or as a dish by itself.

An Excellent Dish

Place alternate layers of tomatoes, sliced onions, and bread and butter in a pudding dish and bake.