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.