BAKED TOMATOES.
Tomatoes may be simply baked without stuffing. Peel them first, lay stem end down in a dripping pan, cut a Greek cross on the top of each, season with salt, pepper and sugar, dot with bits of butter and sprinkle thickly with fine stale crumbs, adding a generous bit of butter on top of each. Pour in at the side of the pan two tablespoonfuls of water.
BROILED TOMATOES.
Turn hot boiling water on to the tomatoes to peel them, cut slices at least three-quarters of an inch thick, and small tomatoes in halves, rub a piece of fat pork on the gridiron, put on the tomatoes, and broil on both sides, or dip in sweet oil and broil, or cover both sides with cheese and broil, or slice the tomatoes with their skins on and broil, and pour melted butter over them. In all cases season nicely with salt and pepper, garnish with parsley or cress and serve hot on a hot dish.
ESCALLOPED TOMATOES.
Arrange in a baking pan layers of tomatoes covered with bread crumbs seasoned with salt, pepper, a little sugar, and dotted with butter. Let the upper layer be of bread crumbs dotted with butter. Bake covered, half an hour. A few minutes before serving take off the cover and brown.
TOMATO CATSUP.
Use ripe tomatoes, boil and strain. To every gallon of tomatoes use 3 tablespoonfuls of salt, 2 of mustard, 1 1/2 black pepper, 1/4 of cayenne, cup of brown sugar and 1 pint of cider vinegar. Boil four hours and watch carefully or it will burn. Set on back of stove and add 1 tablespoonful of cinnamon, 1/2 tablespoonful of cloves, and if liked, 1 pint currant jelly. Mix thoroughly, can while hot and seal.
TOMATO FIGS.
Scald and peel the tomatoes, then weigh them, place them in a stone jar with an equal amount of sugar and let them stand two days, then pour off the syrup and boil and skim until no scum rises. Pour it over the tomatoes and let them stand two days as before, pour off, boil and skim a second time and a third time. After the third time they are fit to dry if the weather is good, if not let them stand in syrup until drying weather. Place on earthen dishes and dry in the sun which will take about a week, after which pack them in wooden boxes with fine white paper between the layers; so prepared they will keep for years.