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BAKED TOMATOES(Vegetables) - (The Art Of Living In Australia)1 doz. Tomatoes--4d. 1 oz. Bread Crumbs--1/2d. 1 oz. Butter 1/2 teaspoonful Mustard--1d. Total Cost--51/2 d. Time--15 Minutes Slice up the tomatoes, spread with a very little made mustard. Season some brown bread crumbs with pepper and salt, and sprinkle the slices well. Put into a buttered dish and bake till soft. Serve hot. Other RecipesBAKED TOMATOESBoil 1 quart sweet potatoes in salted water until tender; drain andscrape off skins; cut into slices and put in layers into greased basing dish covering each layer and top with brown sugar and pieces of butter. Bake in hot oven until brown. Other RecipesBAKED TOMATOESFrom MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.Soak one quart of small, dry beans over night. Parboil in the morning and place in earthen jar, with salt and pepper to taste. Add one-half teaspoon soda and two tablespoons of molasses; also a small piece of salt pork. Cover with water and bake eight hours, adding boiling water as needed. From MRS. MARIAN D. COOPER, of Montana, Alternate Lady Manager. Soak beans over night; cook one hour in water, leaving very little water when done. Just before serving season with pepper, salt, cream and butter and heat thoroughly. Other RecipesBAKED TOMATOESFrom MRS. GOVERNOR RICKARDS, of Montana, President State Board andLady Manager. Select large-sized, smooth and round tomatoes. Cut from the stem end a slice and lay aside. Scoop all the inside of tomato out, being careful not to break through; add half as much cracker or bread crumbs; season highly with salt and pepper; add plenty of butter, a dash or two of cayenne; put on the stove and cook for ten minutes. Now fill the hollow tomatoes with this dressing; when full, add four or six whole cloves, putting them on top of the dressing; either pile up high or make level and put on the sliced top. Place tomatoes in a large baking pan, with a little hot water to prevent sticking. Bake fifteen minutes. Other RecipesBaked TomatoesTomatoes may be simply baked without stuffing. Peel them first, lay stemend down in a dripping pan, cut a Greek cross on the top of each, season with salt, pepper and sugar, dot with bits of butter and sprinkle thickly with fine stale crumbs, adding a generous bit of butter on top of each. Pour in at the side of the pan two tablespoonfuls of water. Other RecipesBaked Tomatoes8 large smooth tomatoes2 green peppers 1 tsp. salt 1 1/2 pints milk 1 good sized onion 1 1/2 T. sugar flour Wash tomatoes, do not peel, slice piece from top of each and scoop out a little of the tomato. Cut peppers in two lengthwise and remove seeds--place in cold water. Now put onion and peppers through meat chopper, sprinkle a little sugar and a little salt over each tomato and place in good sized baking dish; now put ground onion and ground peppers on top of tomato. Put butter in skillet and when melted, not brown, stir in flour until a paste is formed, now add gradually the milk as you would for cream dressing, stir constantly. The dressing must be very thick to allow for the water from the tomatoes. Put this sauce around the tomatoes, not on top and place in a moderate oven to bake about one hour slow. Serve if possible in the same dish in which it was baked as it is very attractive. MARY ROBERTS RINEHART.
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