Place in a vegetable dish tender lettuce that has been carefully washed and drained. Cut a slice of bacon into dice and fry until brown; when very hot add 1/2 cup of vinegar and pour it boiling hot over the lettuce; mix well with a fork and garnish with hard boiled eggs.

Pare the cucumbers, cut off 1 end, and make cucumber hollow by removing the seeds. Fill them 1/2 full with rice which has been mixed with chopped raw meat and seasoned, add cinnamon if desired. Pack in baking tins, putting two open ends opposite, so the rice will not fall out in baking. Cover with water and bake slowly for an hour. Serve with lemons. If preferred, use tomatoes instead of cucumbers. Do not peel them, and remove seeds with a spoon from a small opening in the stem side.

Slice off the stem end of the tomatoes and scoop out a good sized hole in each. Fill these cavities heaping full of a dressing for stuffed tomatoes made as in the above recipe. They are improved by adding to the dressing a small quantity of cooked meat, beef, veal, ham, or chicken. Sprinkle buttered crumbs over the top and bake in granite baking pan until crumbs are brown. Remove carefully to platter with pancake turner.

Tomatoes skinned and cut in halves; make a dressing of 1 cup of soft bread crumbs, 2 tablespoons melted butter, 1/4 teaspoon salt, 1 teaspoon grated onion. Form into flat balls with which cover the halves of tomatoes and bake 15 minutes. This quantity of dressing will cover 6 pieces. Very nice.

Across the top of smooth, round tomatoes make three parallel incisions with a sharp knife, and into each gap put a tablespoonful of raw, lean meat of any kind, that has been chopped and well seasoned. Arrange tomatoes in rows in a square baking dish so they will not fall apart in baking. Put pieces of butter on top of each tomato, add a little water. Bake 1 hour, and serve hot.

Two eggs
Butter size of an egg
1/2 can tomatoes
1 small onion, cut in small pieces
Teaspoon cornstarch
Salt
Pepper

Stew tomato, onion and butter together 5 minutes, then stir in cornstarch, (moistened in water); add the eggs which have been broken and stirred together, add seasoning, stir constantly till rather thick, remove at once and serve on buttered toast.

Stew and strain several tomatoes, (canned ones are just as good), taking pains to save all the pulp. Thicken with a little corn starch, cooking it thoroughly. Season with salt and a little butter and pour over hot buttered toast.

Cut in halves 6 nice ripe tomatoes, place them in a baking pan skin side down. Cut 1/4 lb. of butter into small pieces, place over the tomatoes, dust with salt and pepper, and stand in the oven 10 minutes; then place over the fire and fry slowly. Do not turn, but when done, lift with cake turner, and place on heated platter. Draw the pan over a quick fire, stir until the butter is brown, add 2 tablespoonfuls of flour, mix until smooth, add 1 pt of milk, stir continually until boiling, season with salt and pepper, pour over tomatoes and serve. Nice for luncheon or tea dish in place of a meat dish.

Tomatoes make a dainty salad by cutting off the stem, scooping out the seeds and filling the cavity with either chopped celery, cabbage, cold peas or asparagus tips mixed with French dressing or mayonnaise as desired.

Slice 4 or 6 good sized tomatoes as needed, 1/8 of an inch thick, leaving on the skin. Roll in flour, fry in butter, turning them carefully with a pancake turner and browning on both sides. Heat 1 cup of cream, season with salt and pepper and turn over the tomatoes, or dip the slices first in beaten egg then in fine cracker crumbs and fry as above in butter, lard, or drippings. Serve on hot platter as soon as fried.

Put a layer of tomatoes fresh or canned in a buttered baking dish, season with salt and pepper and bits of butter. Cover with a layer of bread or cracker crumbs, and repeat till the dish is as full as desired. Have crumbs for the top layer. Bake about 1/2 hour.