e the flavor of onion chop up
one and add while stewing; then again, some add as much green corn as
there are tomatoes.

TO PEEL TOMATOES.

Put the tomatoes into a frying basket and plunge them into hot water
for three or four minutes. Drain and peel. Another way is to place
them in a flat baking-tin and set them in a hot oven about five
minutes; this loosens the skins so that they readily slip off.

SCALLOPED TOMATOES.

Butter the sides and bottom of a pudding-dish. Put a layer of bread
crumbs in the bottom; on them put a layer of sliced tomatoes; sprinkle
with salt, pepper and some bits of butter, and a very _little_ white
sugar. Then repeat with another layer of crumbs, another of tomato and
seasoning until full, having the top layer of slices of tomato, with
bits of butter on each. Bake covered until well cooked through; remove
the cover and brown quickly.

STUFFED BAKED TOMATOES.

From the blossom end of a dozen tomatoes--smooth, ripe and solid--cut
a thin slice and with a small spoon scoop out the pulp without
breaking the rind surrounding it; chop a small head of cabbage and a
good-sized onion fine and mix with them fine bread crumbs and the
pulp; season with pepper, salt and sugar and add a cup of sweet cream;
when all is well mixed, fill the tomato shells, replace the slices and
place the tomatoes in a buttered baking-dish, cut ends up and put in
the pan just enough water to keep from burning; drop a small lump of
butter on each tomato and bake half an hour or so, till well done;
place another bit of butter on each and serve in same dish. Very fine.

Another stuffing which is considered quite fine. Cut a slice from the
stem of each and scoop out the soft pulp. Mince one small onion and
fry it slightly; add a gill of hot water, the tomato pulp and two
ounces of cold veal or chicken chopped fine, simmer slowly and season
with salt and pepper. Stir into the pan cracker dust or bread crumbs
enough to absorb the moisture; take off from the fire and let it cool;
stuff the tomatoes with this mass, sprinkle dry crumbs over the top;
add a small piece of butter to the top of each and bake until slightly
browned on top.

BAKED TOMATOES. (Plain.)

Peel and slice quarter of an inch thick; place in layers in a
pudding-dish, seasoning each layer with salt, pepper, butter and a
very little white sugar. Cover with a lid or large plate and bake half
an hour. Remove the lid and brown for fifteen minutes. Just