Some cooks substitute fine dry crumbs for the flour. Unless some thickening is used, the tomatoes will be watery and thin.
Raw tomatoes and whipped cream
Pare large, smooth tomatoes carefully, and set on ice until chilled to the heart. Cut each in half when ready to serve, sprinkle lightly with salt and paprika, and heap with whipped cream.
A welcome entrée in summer. Send around heated and buttered crackers and cream cheese with them, or thin slices of buttered graham bread.
Tomato croquettes
These can be made either of fresh or canned tomatoes. Rub through a colander half the contents of a can of tomatoes into a saucepan with a thin slice of onion, salt, pepper, two or three cloves, and one tablespoonful of sugar. Cook for fifteen minutes, thicken with corn-starch—four teaspoonfuls of it rubbed to a cream with a generous lump of butter. Let it boil up and add one egg. Pour the mixture out to cool. When cool, form into croquettes, and dip them, first, in beaten egg, then in fine crumbs; set on ice for two hours before frying in deep, boiling cottolene or other fat.
Stuffed tomatoes (No. 1)
Cut the tops from large, firm tomatoes, and with a small spoon scoop out the insides. To half of this pulp, chopped, add as much minced boiled ham and two tablespoonfuls of bread-crumbs. Season to taste and fill the tomatoes with this mixture. Set in a baking-pan and bake for twenty minutes, covered; then brown.
Stuffed tomatoes (No. 2)
Cut the tops from large tomatoes and scrape out the pulp. Mix with this one part of bread-crumbs to two parts of minced boiled ham. Fill the tomato shells with this mixture, put a bit of butter upon the top of each, and set, side by side, in a bake-pan. Pour a cupful of soup stock over and around the tomatoes, and bake until tender.