HOMINY GRITS Mrs. W. D. Hurlbut
Put two cupfuls of milk and two of water into a double boiler; add a little salt and one cupful of hominy grits; let boil hard one hour; do not stir. The moisture will all be absorbed and it will be light and creamy. Use as a vegetable or in place of potatoes.
TOMATOES, CREOLE STYLE
Wash and wipe the desired number of medium-sized tomatoes. Cut a slice from the blossom ends, scoop out pulp, sprinkle with salt in the inside, invert on plate, let stand one hour. Melt two tablespoonfuls butter, add two tablespoonfuls flour mixed with one-half teaspoonful salt, one-fourth teaspoonful paprika and few grains cayenne. Stir until blended, then pour on slowly one-half cup cream. Stir until smooth and add one cup green corn, cut from cob, and mixed with one-half tablespoonful each red and green pepper, finely chopped. Flavor delicately with onion juice. Fill tomatoes, cover with buttered crumbs and bake in moderate oven until tomatoes and corn are tender.
TOMATOES ON HALF SHELL Mrs. R. McNeil
Cut tomatoes in half without peeling. Place them in baking dish. Put in a piece of butter on each, and dust with salt and pepper. Put in oven and cook until tender. Have ready squares of toasted bread. On each place a half tomato and pour around white sauce and serve hot.
BAKED TOMATOES Mrs. W. O. King
Select nice smooth tomatoes; slice off top and remove pulp and seeds. Rub this through collander. Add one-half cup of each bread and cracker crumbs, pepper, salt and minced onion to tomatoes with a little butter. Stuff tomatoes, place top on, using toothpicks; bake one hour in a moderate oven.
FRIED TOMATOES Mrs. C. S. Junge
Green or ripe tomatoes may be used. Slice and dip in flour. Place in skillet with plenty of bacon fat and a little butter. Fry until brown and lift carefully onto a platter. In the remaining fat stir a tablespoonful of flour, then pour a cup and a half of milk. When creamed, turn over tomatoes and serve.