or a sufficient
quantity to make it quite thick, add salt if desired, and a half cup of
sweet cream, mix well, and bake for twenty minutes. Or, fill a pudding
dish with alternate layers of peeled and sliced tomatoes and bread
crumbs, letting the topmost layer be of tomatoes. Cover, and bake in a
moderate oven for an hour or longer, according to depth. Uncover, and
brown for ten or fifteen minutes.

STEWED CORN AND TOMATOES.--Boil dried or fresh corn until perfectly
tender, add to each cup of corn two cups of stewed, strained tomatoes,
either canned or freshly cooked. Salt to taste, boil together for five
or ten minutes, and serve plain or with a little cream added.

TOMATO GRAVY.--Heat to boiling one pint of strained stewed
tomatoes, either canned or fresh, and thicken with a tablespoonful of
flour rubbed smooth in a little water; add salt and when thickened, if
desired, a half cup of hot cream. Boil together for a minute or two and
serve at once.

TOMATO SALAD.--Select perfectly ripe tomatoes, and peel at least an
hour before using. Slice, and place on ice or in a cool place. Serve
plain or with lemon juice or sugar as preferred.

TOMATO SALAD NO. 2.--Use one half small yellow tomatoes and one
half red. Slice evenly and lay in the dish in alternate layers. Powder
lightly with sugar, and turn over them a cupful of orange juice to a
pint of tomato, or if preferred, the juice of lemons may be used
instead. Set on ice and cool before serving.

BROILED TOMATOES.--Choose perfectly ripened but firm tomatoes of
equal size. Place them on a wire broiler, and broil over glowing coals,
from three to eight minutes, according to size, then turn and cook on
the other side. Broil the stem end first. Serve hot with salt to season,
and a little cream.

TOMATO PUDDING.--Fill an earthen pudding dish with alternate layers
of stale bread and fresh tomatoes, peeled, sliced, and sprinkled lightly
with sugar. Cover the dish and bake.

STEWED TOMATOES.--Peel and slice the tomatoes. Put them into a
double boiler, without the addition of water, and stew for an hour or
longer. When done, serve plain with a little sugar added, or season with
salt and a tablespoonful of rather thick sweet cream to each pint of
tomatoes. If the tomatoes are thin and very juicy, they may be thickened
with a little flour rubbed smooth in a little cold water. They are much
better, however, to stew a longer time until the water they contain is
sufficiently evapo