This is a delicious way of serving tomatoes.  Or slices of the fried tomatoes may be served on slices of crisply toasted bread over which place a couple tablespoons of the cream dressing.

BAKED “STUFFED TOMATOES”

Wash a half dozen ripe red tomatoes.  Cut the top from each and remove about the half of the inside of tomato.  Sprinkle a very tiny pinch of sugar in each.  This small quantity of sugar is not noticed, but counteracts the acidity of the tomato.  To one and one-half cups of soft bread crumbs add one small finely minced onion and season highly with salt and pepper, also add one teaspoon of chopped parsley.  Mix all together and fill the tomatoes with the mixture.  Place a small bit of butter on each tomato.  Place in a bake dish containing a half cup of water, a piece of butter, one teaspoonful of sugar, a sprig of parsley and pepper and salt to season.  Stand in a hot oven and bake from 25 to 30 minutes.  The centres which were removed from tomatoes may be utilized in various ways.

CANNED TOMATOES—­FRIED

Place in a bowl a half pint of canned tomatoes, one-fourth teaspoon of sugar and season with salt and pepper.  Add about four tablespoonfuls of flour sifted with one-half teaspoon of baking powder and one tablespoon of butter.  Use only flour enough to hold the mixture together when fried.  Drop spoonfuls some distance apart in a fry-pan containing several tablespoons of hot lard, butter, suet or drippings.  Fry on both sides and serve hot.  In winter, when the housewife is unable to obtain fresh tomatoes, she will find this dish a good substitute to serve occasionally.

“BUCKS COUNTY” BAKED BEANS

Put one quart of small soup beans to soak over night in cold water to cover.  In the morning drain the beans, cover with boiling water, add one tablespoonful of molasses and cook until tender, but not too soft.  Drain.  Do not use this water.  Put the beans in an earthen bake dish.  In the centre of the bake dish place one pound of clean, scored smoked bacon, and pour over the beans the water in which the bacon had been simmering for an hour.  Add water, if not enough, to almost cover the beans, salt and pepper to taste.  Place in oven and bake about three hours, or until beans are tender and a rich brown on top.  Add more hot water if beans bake dry, until the last half hour, then allow the water to cook away.

Serve stewed tomatoes, baked apples or apple sauce as an accompaniment to baked beans.  This is not a recipe for “Boston Baked Beans.”  Just a “plain country recipe,” but it will be found very satisfactory.

If part of a dish of beans remain after a meal, re-heat the day following in “tomato sauce.”  Aunt Sarah always baked a pan of corn bread or Johnny cake, to serve hot with baked beans.