Tomatoes (Baked)

Half dozen tomatoes, bread crumbs, pepper, salt and butter.

Cut 1/2 dozen tomatoes in halves, remove the pips, and fill the insides with a mixture of bread crumbs, pepper and salt in due proportions; place a small piece of butter on each half tomato and lay them close together in a well-buttered tin; bake in a slow oven about 1/2 hour and serve. They may be eaten hot or cold.

Tomatoes with Macaroni

Tomatoes, butter, pepper, salt, bay leaf, thyme, stock or gravy, macaroni.

Cut up a quantity of tomatoes and remove from each the pips and watery substance; put them into a saucepan with a small piece of butter, pepper, salt, a bay leaf, and some thyme; add a few spoonfuls of either stock or gravy; keep stirring on the fire until they are reduced to a pulp, pass them through a hair sieve, and dress the macaroni with this sauce and plenty of Parmesan cheese freshly grated.

Tomato Fritters

One quart stewed tomatoes, 1 egg, soda, flour, lard.

Use 1 quart stewed tomatoes, 1 egg, 1 small teaspoonful of soda; stir in flour enough to make a batter like that for griddle cakes. Have some lard very hot on the stove, drop the batter in, a spoonful at a time, and fry.