Broiled Tomatoes

Split solid tomatoes into halves; place them on a broiler, skin side down, and broil slowly for fifteen minutes. Dust with salt and pepper, and put over a little butter. Send at once to the table.

Boiled Tomatoes

Throw small, solid tomatoes into a kettle of boiling water; boil rapidly for ten minutes; lift with a skimmer and dish each on a heated saucer. Open the centres with a fork; put in a bit of butter, a little salt and pepper, and serve at once.

This makes an admirable breakfast dish.

Panned Tomatoes

Cut tomatoes into halves, dust with salt and pepper; put a bit of butter in the centre of each, and place in a slow oven for twenty minutes. Serve on a heated plate.

Egyptian Tomatoes

Peel and scoop out the centres of five or six solid tomatoes; put on ice until perfectly cold. When ready to serve arrange the tomatoes on lettuce leaves and fill the centres with finely-chopped cress that has been seasoned with grated onion, half a teaspoonful of celery seed, a dash of salt and pepper. Pour over a little French dressing, and serve at once.