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Fried Tomatoes

Cut six or eight large tomatoes into thick slices, dip them in egg well beaten, with a seasoning of salt, pepper and sugar, and cover them with bread or cracker-crumbs. Melt two tablespoonfuls of butter in a fryingpan, cover the bottom of the pan with slices of tomatoes and fry them for about ten minutes, turning them so as to cook both sides equally. Place them on pieces of toast, spread on a dish, and serve.

Tomatoes, Marseilles Style Select six good-sized firm tomatoes, wipe and cut them into halves through the sides. Pour one-half gill of sweet oil into a fryingpan, let it heat well, lay in the tomatoes on the sides which were cut, and cook briskly for one minute. Butter well a tin baking-dish, lay the tomatoes in this on the uncooked sides, and season with one-half pinch each of pepper and salt. Make a stuffing with finely-chopped shallot, two cloves of crushed garlic, one teaspoonful of chopped chives, two hard-boiled eggs, one teaspoonful of parsley, two finely-chopped anchovies, and one ounce of butter. Stir well together in a bowl and cover the tops of the tomatoes with the stuffing, dividing it equally. Dust with a little fresh breadcrumbs, drop three or four drops of warmed butter over each tomato, and bake in a very hot oven for eight minutes. Tomatoes on Toast Cut the tomatoes in halves, sprinkle them over with salt and pepper, place them on a baking-dish, the cut side upwards, and bake in a hot oven. Cut as many rounds of bread as there are halves of tomatoes, toast them a nice golden-brown on both sides, and butter them while hot. When the tomatoes are cooked place a half on each round of toast. Spread a folded napkin on a hot dish, garnish it with fried parsley, and serve.