SCALLOPED TOMATOES

Drain off part of the juice from one quart of tomatoes and season with pepper, salt, and onion juice.  Cover the bottom of a baking dish with rolled crackers, dot over with dabs of butter, pepper, and salt, then another layer of tomatoes, then of crumbs, and so on until a layer of crumbs covers the top.

If fresh tomatoes are used bake one hour, if canned, 1/2 hour.

If the crumbs begin to brown too quickly cover the dish with a tin plate.

STUFFED TOMATOES

Select tomatoes of uniform size, cut a slice from the stem end and scoop out a portion of the pulp.  Have in readiness a dressing made from grated bread crumbs, parsley, a slice of minced onion, a high seasoning of salt and paprika and sufficient melted butter to moisten.  Fill this into the tomatoes and heap it up in the centers.  Place a bit of butter on top of each and bake in a quick oven until the vegetables are tender and the tops are delicately browned.

TOMATOES WITH RICE

Take six large tomatoes, pour boiling water over them and skin them.  Scrape all the inside out with a spoon, put in saucepan together with two onions, a tablespoon of butter, one pint of water; let this boil for a little while; strain, place back on stove, pour into this one-half pound of rice, let it cook tender; add salt, pepper, a tablespoon of butter and a little grated cheese.  Fill the tomatoes with this mixture, dip them in egg and bread crumbs, then fry till nice and brown.

TOMATO CUSTARDS

Simmer for fifteen minutes in a covered saucepan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsley.  Strain and if there be not two cups of liquid, add water.  Beat four eggs and add to liquid.  Pour into greased baking cups, and stand them in a pan of water and bake until firm—­about fifteen minutes.  Turn out and serve with cream sauce containing green peas.

BAKED TOMATO AND EGG PLANT

Take a deep earthenware dish, pour into it a cup of cream; cut several slices of eggplant very thin, salt well, and line the dish with them; slice two large tomatoes, place a layer of these on the eggplant, next a layer of spaghetti (cooked); sprinkle with grated cheese, pieces of butter, salt, and pepper; cover this with layer of tomatoes; salt well and sprinkle with chopped green pepper, and a top layer of eggplant, which also salt and pepper well.  Cook gently an hour and a half in slow, hot oven.

CREOLE TOMATOES

Take one small onion and half a green pepper, chop them fine and cook until tender in a tablespoon of butter.  Cut six tomatoes in half, sprinkle with a little sugar, season on both sides with salt, pepper and a little flour, and put them into the pan with skin-side down to cook partially, then turn them once; they must cook over a slow fire.  Then sprinkle one tablespoon of chopped parsley over them, pour in one cup of thick cream and when this has become thoroughly hot, and has been combined with the other ingredients, the tomatoes are ready to serve.