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

to be used must be determined by the amount of seasoning there is already in the meat. After sprinkling the inside of the tomato shells with a very little salt and pepper fill them with the mixture of meat, crumbs, etc. If this seems too dry it may be moistened with a small quantity of gravy or soup stock, or even with milk or cream. Arrange the tomatoes in a pudding-dish, replace the tops, lay a cover over them and bake half an hour. Serve in the dish in which they were cooked. Tomatoes stuffed with corn Prepare the tomatoes as in the preceding recipe, place them in the bake-dish and fill them with a mixture of a cupful of grated green corn, half a cupful of bread-crumbs, a tablespoonful, each, of milk and butter, a teaspoonful of white sugar, and salt and pepper to taste. Tomatoes stuffed with rice Fill tomato shells prepared as above directed with cold boiled rice, to which have been added two tablespoonfuls of melted butter, half a teaspoonful of onion juice, salt and paprika. When the shells are filled strew the contents of each thickly with grated cheese before laying on the tops. Bake, covered, half an hour. Tomatoes stuffed with macaroni Prepare as in last recipe, substituting cold, boiled macaroni, chopped, for the rice, and mixing cheese with the filling, besides strewing it on the top. Tomatoes à la créme Cut unpeeled tomatoes into thick slices. Put into a frying-pan three tablespoonfuls of butter, and fry the tomatoes for three minutes in this, or until they are tender. Remove carefully and keep hot on a platter set in an open oven. Into the butter in the pan stir a tablespoonful of flour and cook until thoroughly blended; then pour in gradually a half-pint of rich milk in which a pinch of soda has been dissolved. Stir all to a smooth sauce, season and pour over the fried tomatoes. Tomatoes and poached eggs Cook tomatoes by either of the preceding recipes, or stew them until tender. If you do the latter, strain off the