FRIED TOMATOES.
Do not pare the tomatoes, cut in slices, roll in flour and fry in butter until both sides are brown, season with salt, pepper and a little sugar sprinkled over while cooking; or after the tomatoes are browned, stir into the gravy in the spider, one cupful of cream thickened with flour. Let it boil up, and turn it over the tomatoes.
MACARONI WITH TOMATOES.
Remove from each tomato the pips and watery substance it contains; put the tomatoes in a saucepan with a small piece of butter, pepper, salt, thyme and a bay leaf, and a few tablespoonfuls of gravy or stock, keep stirring until they are reduced to a pulp, then strain through a sieve, and pour over macaroni already boiled soft and cover with grated cheese; bake until a light brown.
TOMATO MANGOES. (See [Mangoes].)
TOMATO MUSTARD.
To one peck of ripe tomatoes add a teaspoonful of salt; let it stew a half hour, and strain through a sieve. Add two dessertspoonfuls of onions chopped fine, a dessertspoonful of whole pepper, one of allspice, one of cloves, and half a spoonful of cayenne pepper. Let it simmer down one-third, adding a teaspoonful of curry, and a teacupful of mustard. Then simmer half an hour longer.
FROZEN TOMATO SALAD.
Peel and chop fine a half dozen solid tomatoes, season with a teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of lemon juice. Freeze the pulp solid in an ice cream freezer, when frozen mold it into fancy shapes and serve on lettuce with a tablespoonful of mayonnaise over each mold.