THE VEGETABLE GARDEN 



STUFFED TOMATOES 



Scald and peel as many tomatoes as required; 

 cut a small piece from the top of each and remove 

 the seeds; fill the cavity thus formed with well- 

 seasoned bread crumbs; place a small piece of but- 

 ter on the top of each and bake until brown. A 

 little water should be placed in the pan to prevent 

 the tomatoes burning or sticking to the dish. 



SCALLOPED TOMATOES 



Peel and slice ripe tomatoes; place a layer in a 

 baking-dish and cover with bread or cracker 

 crumbs, a dash of pepper and salt, and bits of 

 butter; add another layer of tomatoes and bread 

 crumbs and continue with alternate layers of to- 

 matoes, crumbs, and seasoning until the dish is 

 full, the last layer being of the crumbs, with a 

 liberal sprinkling of butter. Bake one hour. 



MACARONI WITH TOMATOES 



Break one half pound of macaroni into short 

 pieces and boil in salted water until tender; take 

 from the water and blanch by turning cold water 



over it; return to the stew-pan and add one half 



[138] 



