TOMATO PURÉE
Scald the tomatoes, take off the skins carefully and stew with one teaspoon each of butter and sugar; salt and pepper to taste. This is enough seasoning for a quart of tomatoes. When the tomatoes are very soft strain through a coarse sieve and if necessary thicken with one teaspoon of flour.
SCALLOPED TOMATOES
Drain off part of the juice from one quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking dish with rolled crackers, dot over with dabs of butter, pepper, and salt, then another layer of tomatoes, then of crumbs, and so on until a layer of crumbs covers the top.
If fresh tomatoes are used bake one hour, if canned, 1/2 hour.
If the crumbs begin to brown too quickly cover the dish with a tin plate.
STUFFED TOMATOES
Select tomatoes of uniform size, cut a slice from the stem end and scoop out a portion of the pulp. Have in readiness a dressing made from grated bread crumbs, parsley, a slice of minced onion, a high seasoning of salt and paprika and sufficient melted butter to moisten. Fill this into the tomatoes and heap it up in the centers. Place a bit of butter on top of each and bake in a quick oven until the vegetables are tender and the tops are delicately browned.
TOMATOES WITH RICE
Take six large tomatoes, pour boiling water over them and skin them. Scrape all the inside out with a spoon, put in saucepan together with two onions, a tablespoon of butter, one pint of water; let this boil for a little while; strain, place back on stove, pour into this one-half pound of rice, let it cook tender; add salt, pepper, a tablespoon of butter and a little grated cheese. Fill the tomatoes with this mixture, dip them in egg and bread crumbs, then fry till nice and brown.