Scalloped tomatoes
Grease a pudding-dish and put in the bottom of it a layer of peeled and sliced tomatoes. Cover with a layer of salted and peppered crumbs, sprinkle with bits of butter and a little sugar. Now put in another stratum of tomatoes and more crumbs. When the dish is full pour over all a cupful of well-seasoned soup stock, sprinkle the top with crumbs, and bake, covered, for fifteen minutes. Uncover and brown.
Tomatoes and corn
Put a cupful, each, of stewed tomatoes and boiled corn over the fire together, bring to a boil, add half a teaspoonful of white sugar and, if you like, a dash of onion juice; cook one minute longer and serve.
A good way of using yesterday’s left-overs of these vegetables.
Tomato fritters
Make a batter of a cupful of flour, a cupful of water, a tablespoonful of butter, a saltspoonful of salt and the white of an egg. The water should be just warm enough to melt the butter, but not hot. Stir the two into the sifted and salted flour, mixing carefully, and, lastly, beat in the whipped white of an egg. Into the batter thus made dip rather thick slices of peeled tomatoes, and fry in deep hot fat to a light, delicate brown. The tomatoes may be sprinkled with salt and pepper before dipping them in batter, or the fritters may be seasoned after they are cooked.
Tomatoes stuffed with meat
Select large, firm tomatoes, cut off the tops and scoop out the inside pulp. Do not peel. Chop fine a cupful of cold meat—it may be fowl, tongue or ham, or even lamb, mutton or beef, if the latter are well seasoned. With the meat put a half cupful of fine bread-crumbs, a tablespoonful of butter, and salt, pepper, parsley and onion juice. The quantity of these to be used must be determined by the amount of seasoning there is already in the meat. After sprinkling the inside of the tomato shells with a very little salt and pepper fill them with the mixture of meat, crumbs, etc. If this seems too dry it may be moistened with a small quantity of gravy or soup stock, or even with milk or cream. Arrange the tomatoes in a pudding-dish, replace the tops, lay a cover over them and bake half an hour. Serve in the dish in which they were cooked.