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Stuffed Tomatoes

Choose large, smooth tomatoes. Cut a slice off the stem ends, and with your finger carefully scoop out the seeds. Put one cup of stale bread crumbs into a bowl, add to them a teaspoonful of chopped onion, a half teaspoonful of salt, a dash of cayenne, and moisten with a tablespoonful of melted butter. Fill the tomatoes with this stuffing, heaping it in the centre. Place the tomatoes in a granite baking pan, and bake in a quick oven thirty minutes. When done, take them up carefully with a cake turner, place on a heated dish, and serve.

This stuffing will fill six tomatoes.

To preserve the crispness and flavor of green vegetables for salads, throw them in ice water for an hour, then dry carefully on a soft towel, being careful not to bruise them, and then put in a cold place until wanted. Never mix any salad with the dressing until you are ready to serve it. Use the coldest of dishes to serve it on, and, if garnished properly, it is one of the most attractive and wholesome dishes on the table.