Baked Stuffed Tomatoes

Take medium sized tomatoes, wash and wipe dry, scoop out inside and add cracker crumbs, lots of butter, salt and pepper. Refill shells with mixture and put tops on with toothpicks. Bake in hot oven 10 minutes.

Mrs. W. V. Rath bone.

Baked Ripe Tomatoes

Scald and peel the number of tomatoes needed, scooping out a small tablespoon of the center to make room for the filling. Butter a casserole, placing tomatoes in and scatter pieces taken out of centers around the tomatoes to help form a liquid. For each tomato use 1 level teaspoon of sugar (for medium sized tomatoes), salt and pepper to taste. Fill the rest of space heaping with cracker or toast crumbs and place a piece of butter on the top of each. Add a little hot water in pan and bake in rather hot oven 1/2 hour.

Miss Lena May Sherman, Chicago, 111.

Tomato Croquettes

1 Quart can of tomatoes, 1 medium sized onion, 8 spice cloves; boil together 20 minutes and strain through colander. Add 1 1/2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon sugar. Melt 4 tablespoons of butter and add 1/2 cup of cornstarch, and blend to a paste. Add the tomato gradually, cook until it is very stiff, stirring constantly. Cool and add 1 egg well beaten; pour into pan and let set until cold. Cut in squares, roll in beaten egg and cracker crumbs and fry brown in skillet of fairly deep fat.

Mrs. G. T. Gaskins.

Fried Green Tomatoes

Slice green tomatoes, soak in salt water 2 hours, then dip in batter made of flour, egg and water, Fry in fat.

Mrs. P. S. Parish.

Spaghetti And Tomatoes

2 Onions, 2 green peppers, 2 tablespoons butter, 2 tablespoons flour, 1 1/2 cups strained tomatoes, 1 cup spaghetti cooked tender in 2 quarts of boiling salted water. Chop onions and peppers, brown in butter, then add flour, then tomatoes, stirring constantly. Add spaghetti and simmer 10 minutes and serve. Mrs. D. B. Harvey.

Spaghetti Italian Style

Put a package of spaghetti in boiling water and boil till tender and drain, 3/4 Pound American cheese (cream) grated, 1 can Campbell's tomato soup. Melt 2 tablespoons butter and fry 1 medium sized onion till brown. Into a greased baking dish put a layer of spaghetti, cover with the tomato soup, cheese, onion, salt, pepper and dash of cayenne. Continue in layers until all ingredients have been used.

Pour in whole milk until it comes to the top when pressed down with a fork. Bake slowly 1 hour or longer.

Mrs. C. E. Combe.

Spaghetti Italian Style

Cook spaghetti in salt water until tender, pour in colander, drain well, and let cold water run over it well. Cook a pot roast. To the liquor add I can of tomato paste, green peppers and onions chopped fine; cook several hours or until tender. Pour this tomato sauce over spaghetti and grate J pound of Italian cheese and sprinkle over all.

Mrs. G. O. Proffitt, St. Louis, Mo.

Creamed Tomatoes - Fried

Pare medium sized tomatoes, cut in half, roll in flour, fry in hot butter till nice brown. Lift into a dish and sprinkle with salt and pepper. Thicken butter in frying pan with 1 tablespoon flour, add teacup of rich sweet milk, boil till thick and pour over tomatoes. Mrs. D. B. Harvey.

Tomato Rarebit

2 Tablespoons butter, 2 tablespoons flour, 3/4 cup milk, 3/4 cup tomatoes, strained, 1/8 teaspoon soda, 1 pound cheese, 2 2 eggs beaten, salt, mustard and pepper. Cook the butter and flour together, add the milk, and as soon as the mixture thickens add the tomatoes and soda; then add the cheese, eggs and seasoning. Serve hot on toast or crackers.

Stuffed Tomatoes

Cut a thin slice from the stem end of 8 tomatoes, and with a spoon scoop out the juice and pulp. Put a tablespoon of butter in a frying pan over the fire, and when melted add a scant tablespoon of flour. Stir quickly, add 1/2 cup of stock, and as soon as it boils up add 1/2 cup of finely chopped veal, salt and pepper to taste, 1/2 cup of dried bread crumbs and a teaspoon of grated onion. Remove from the fire immediately, and add the pulp and juice of the tomatoes. Fill the tomatoes with this mixture and bake slowly tor 20 or 30 minutes. Decorate the dish with parsley and serve hot. Mrs. D. B. Harvey.