Stewed Tomatoes+

Loosen the skins by pouring scalding water upon them ; peel and cut them up, extracting the cores or hard parts of the stem end, and removing all unripe portions. Stew in a saucepan (tin or porcelain) half an hour, when add salt and pepper to taste, a teaspoonful of white sugar, and a tablespoonful of butter. Stew gently fifteen minutes longer, and serve.

Some cooks thicken the tomatoes with a little grated bread. A minced onion - a small one - improves the flavor. Another pleasant variety is to put a quarter as much green corn as you have tomatoes into the saucepan when it is first set on the fire, and stew gently. 10

Stuffed Baked Tomatoes+

Choose large, smooth tomatoes, and cut a thin slice from the blossom end of each, laying it aside for further use. Scoop out the inside, and chop fine with a little grated bread, some green corn, salt, pepper, a teaspoonful white sugar, and a tablespoonful butter. Mix well, and stuff the hollowed tomatoes. Fit the tops on neatly, place in circular rows in a deep dish and bake three-quarters of an hour, to a light brown. Fill the interstices with the force-meat if you have any left, before you bake. Do not peel them.

Scalloped Tomatoes+

Peel and cut in slices a quarter of an inch thick. Pack in a pudding-dish in alternate layers, with a force-meat made of bread crumbs, butter, salt, pepper, and a little white sugar. Spread thickly upon each stratum of tomatoes, and when the dish is nearly full, put tomatoes uppermost, a good bit of butter upon each slice. Dust with pepper and a little sugar. Strew with dry breadcrumbs, and bake covered half an hour; remove the lid and bake brown.

Scallop of Tomatoes and Green Corn+

This is made as above, substituting for the bread-crumbs in the force-meat, green corn cut from the cob, and seasoning with some fat pork chopped very fine, a minced shallot, pepper, salt, and sugar. Let the top layer be tomatoes, butter and season, and sift grated bread-crumbs over it to brown the scallop. Bake covered half an hour; uncover and leave in the oven as much longer. This time is for a large dishful.

Broiled Tomatoes

Select large, firm ones, and do not peel. Slice half an inch thick, and broil upon an oyster gridiron. A few minutes will suffice to cook them. Have ready in a cup some hot butter, seasoned with pepper, salt, a little sugar, and a half a teaspoonful of made mustard. As soon as the tomatoes are done, dip each piece in this mixture and lay upon a hot chafing-dish. When all are dished, heat what remains of the seasoning to a boil, pour upon them, and serve at once.

Broiled tomatoes are much liked by those who have eaten them cooked in this manner.

Baked Tomatoes (Plain.')

Peel and slice a quarter of an inch thick. Pack in a pudding-dish, seasoning each layer with salt, pepper, butter, and a very little white sugar. Bake covered half an hour, remove the lid, and brown for fifteen minutes. Five minutes before taking from the oven, pour over the top three or four tablespoonfuls of cream whipped up for a few minutes with melted butter.