_167 calories_

1 medium size tomato
2 tbs. rice (uncooked)
1 tsp. butter
Dash of pepper and salt

Remove the center from the tomato, dust the inside with salt and a
very little pepper and set aside. Boil the rice, when about half done
(10 minutes) add the tomato pulp, from center of tomato. Cook 10
minutes longer, drain the water from the rice, add the butter, salt,
and a little pepper. Fill the center of tomato with rice. Set the
tomato upon a greased paper and bake in a moderate oven for 20
minutes.

BROILED TOMATOES

_353 calories_

Slice 1 tomato in three or four slices
1 tbs. butter
1 slice of bread (round preferred)
1/4 cup of cracker crumbs
Salt and pepper

Heat broiler or frying pan very hot, grease lightly; season crumbs
with salt and pepper; dip slices of tomato in cracker crumbs, covering
both sides well, and place upon the broiler; when one side is browned,
turn over carefully, to prevent breaking, and allow the other side to
brown. Lift the broiler to the lower half of the oven and let the
tomatoes cook gently for 10 minutes. Place bits of butter upon each
slice, then arrange these on the buttered toast.

STEWED TOMATOES ON TOAST

_171 calories_

1/2 cup canned tomatoes
1/2 cup water
1 slice bread
2 tsp. butter
1/4 tsp. salt

Pour tomatoes and water in a saucepan and allow to cook slowly for 20
minutes, add salt and a dash of pepper. Toast and butter the bread,
pour the cooked tomatoes over it and serve at once.

FRENCH DRESSING

_131 calories_

1 tbs. oil
1/3 tbs. vinegar, or lemon juice
Dash of pepper and salt

Have all ingredients cold; mix salt and pepper together; stir in the
oil, add vinegar or lemon juice slowly, beating briskly to form an
emulsion; use immediately or ingredients will separate.

Use as little salt as possible in nephritic conditions.

MAYONNAISE DRESSING

_2109 calories_

1 egg (yolk only)
2 tbs. lemon juice (or vinegar)
1/2 tsp. salt
1/2 tsp. mustard (dry)
Dash red pepper
1 cup olive oil

Method of Mixture: Mix dry ingredients with yolk of egg thoroughly;
add all the acid (use Dover beater). Now add, one teaspoonful at a
time, the olive oil; beat continually until the mixture thickens
(after 8 teaspoons of oil have been added). Put in oil by
tablespoonfuls until all is incorporated. This method shortens the
time of making at least one-half, and the dressing rarely curdles as
it often