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.

They have not been disturbed since the first turning and have retained
their shape. Half a tomato is placed on a slice of toast, with
sufficient gravy to moisten. At the season of the year, when tomatoes
are hard and firm, they may be peeled before cooking. Later they will
likely fall to pieces unless the skin is left on. This is one method of
cooking tomatoes in which they lose the sharp acid taste, disagreeable
to so many pers