Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Baked Squash

Cut in pieces for serving. Remove seeds and stringy portion, brush with molasses, season with salt and pepper. Bake until soft, add butter, and serve in shell.

Broiled Tomatoes

Cut tomatoes in halves. Sprinkle each half with salt, pepper and fine bread crumbs, and broil five minutes. Slip on to hot platter, dot with butter, place in the oven for five minutes. Serve hot.

Fried Tomatoes

Cut tomatoes in quarters lengthwise; season with salt and pepper, dip in batter, and fry in deep fat.

Sautéd Tomatoes

Slice tomatoes; season with salt and pepper. Dip in crumbs, egg and crumbs, and sauté in hot frying pan. Serve on hot buttered toast.

Scalloped Tomatoes

Arrange in layers canned tomatoes and bread cut in cubes, sprinkle each layer with salt and pepper, dot with butter. Bake one half hour. For variety rub dish with onion before putting in tomato.