TOMATO OMELET

Dip two tomatoes in boiling water to loosen the skin.  Peel and then cut in slices.  Place two tablespoons of shortening in a pan and fry the sliced tomatoes, turning frequently.  Prepare an omelet and cook, using another pan.  When the omelet is dry and ready to fold over pour the prepared tomatoes over it.  Season, fold and then roll and serve.

BAKED TOMATOES

Cut a slice from the top of the tomato and with a spoon remove the centres.  Chop the centres fine and then place in a bowl and add

  One onion, grated,
  Two tablespoons of finely chopped parsley,
  One well-beaten egg,
  One teaspoon of salt,
  One teaspoon of paprika,
  Three-quarters cup of fine bread crumbs,
  Three tablespoons of melted shortening.

Grease the tomatoes to prevent bursting and then fill, forming into a point at the top.  Place in a greased baking pan and add one-half cup of hot water.  Bake for forty minutes.

TOMATO FRITTERS

Cook a sufficient amount of tomatoes to measure two cups, adding

  One onion, grated,
  Two teaspoons of salt,
  One teaspoon of pepper,
  Pinch of cloves,
  One-half cup of cornstarch, dissolved in,
  One-half cup of cold water.

Cook until thick and then pour into a shallow pan and set in a cool place to mould for four hours.  Cut into oblongs and then dip in beaten egg and roll in fine crumbs.  Fry until golden brown in hot fat.

TOMATOES AU GRATIN

Slice six medium-sized tomatoes in thin slices.  Place a one-half inch layer of bread crumbs in a small baking dish, then a layer of tomatoes, then the bread crumbs and again the tomatoes.  Repeat this until the dish is full.  Pour over it one cup of thick cream sauce and sprinkle with fine crumbs.  Bake in a moderate oven for twenty-five minutes.

ROAST TOMATOES

When preparing the roast for dinner wipe four tomatoes and then place them in the pan and roast with the meat, basting frequently.

TOMATOES AND STRING BEANS

There are many vegetables that may be combined with tomatoes for the sake of variety.  Place two cups of cooked string beans in a saucepan and add

  One and one-half cups of stewed tomatoes,
  One onion, grated,
  One teaspoon of sugar,
  One and one-half teaspoons of salt,
  One tablespoon of cornstarch.

Dissolve the seasoning and starch in the cold tomatoes before adding to the beans.  Lima beans, cauliflower and corn may be used to replace the string beans.

BAKED EGG-PLANT AND TOMATOES