Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and broil over a clear fire until heated thoroughly. Spread with soft butter and serve at once. Broiled tomatoes (No. 2) Wash and wipe ripe tomatoes. With a very sharp knife cut them in half and lay, skin side down, upon a buttered broiler. Cook over a clear fire until done; arrange squares of toast on a hot platter and lay the broiled tomatoes on this toast—half a tomato to each slice. Handle carefully that they may not break. Sprinkle with pepper and salt and pour melted butter over all. Grilled tomatoes Cut large, firm tomatoes into thick slices. Do not peel. Rub an oyster broiler lightly with butter, lay on it the slices of tomato and broil over a clear fire. Have ready a sauce made by working a teaspoonful, each, of minced parsley and of lemon juice into two tablespoonfuls of butter. Sprinkle the tomatoes with pepper and salt, put the sauce on them, let them stand covered in the open oven or plate-warmer for a couple of minutes, or until the butter is melted, and serve. Tomatoes and bacon Prepare tomatoes as in the preceding recipe, omitting the sauce. Keep them hot while you broil or fry thin slices of bacon to a delicate crisp. Arrange the tomatoes on a dish, lay a slice or two of the bacon on each piece of the tomato and serve. This is an excellent breakfast dish. If for any reason it is not convenient to broil the tomatoes, they may be fried in butter or in olive oil, drained dry and served in the same fashion. Broiled green tomatoes Cut the unpeeled tomatoes into half-inch slices and lay in sweet oil for five minutes. Transfer the slices carefully to a fine wire broiler and cook to a delicate brown. When done, sprinkle with salt and pepper, lay on slices of crisp toast and pour a white sauce over and around all. Fried green tomatoes Wipe green tomatoes with a damp cloth, cut them into slices half an inch thick, dip in beaten egg and cracker crumbs, set in the ice-chest