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Scalloped Tomatoes

Skin fresh tomatoes and cut them into slices; if using the canned vegetables, drain off the juice, using only the pulp. Place a layer of the tomato in the bakingdish, add a seasoning of salt and pepper, then a thick layer of bread crumbs. Cut one teaspoon of butter into tiny pieces and lay on the bread crumbs, then add another layer of the tomato and so proceed until a sufficient quantity has been prepared, having the bread crumbs for the top layer. Dot this top with butter and bake one hour in a moderate oven. Serve without removing from the dish. Cheese grated and added to these layers is sometimes liked.

TOMATOES À LA CRÊME-Peel and slice four tomatoes.

Simmer in their own juice with butter, pepper, salt and a teaspoon of sugar. This will correct the acidity but not make them taste in the least sweet. Mix a tablespoon of flour and a cup of cream. Stir into the tomatoes a tiny bit of soda, then add the cream. When thickened pour over slices of toast and serve.