286.—BAKED TOMATOES
Cut four tomatoes in halves crosswise, sprinkle with salt and pepper, and cover with buttered crumbs; bake in a hot oven about twenty minutes, and serve with Mustard Pickle Sauce (see No. 200) or cooked salad dressing.
287.—TOMATO CUSTARD
| 1 can tomatoes | 4 cloves |
| 1 cup water | ½ bay leaf |
| 1¼ teaspoons salt | 2 tablespoons sugar |
| ¼ teaspoon pepper | ¼ cup cracker dust |
| 2 slices onion | 2 eggs |
Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; add crumbs and slightly beaten eggs, and bake in greased custard cups about twenty minutes, or until firm; turn out on platter and pour Cheese Sauce (see No. 188) around them.
288.—FRIED GREEN TOMATOES
Wipe tomatoes, cut in thick slices, season with salt and pepper, dip first in flour, then in egg, then in crumbs, and fry in deep fat until brown. Or season, dip in flour only, and sauté in butter.
289.—STEWED TOMATOES
| 1 can tomatoes, or 6 ripe tomatoes | ¼ teaspoon soda |
| 1 teaspoon salt | 1 tablespoon butter |
| 1 teaspoon sugar | ½ cup bread crust crumbs |
| ¼ teaspoon pepper |
Put tomatoes in a stew pan; if fresh tomatoes are used, scald, peel, and cut in pieces. Add seasonings, except pepper, and cook slowly for thirty minutes; add butter and crumbs just before serving.