Thanks to the delicious tomatoe, meals these days are easy to prepare, and, in addition, economical and, oh, 80 good, when served. Almost any salad mixture, made, perhaps from a bit of meat, a few odds and ends of vegetables or fish, may be served in hollowed out tomato cups and become a real delicacy. The palp scooped out becomes the basis for a delicious sauce, or soup.
When a few ears of cooked corn remain from one meal, a combination with equal amount of tomato, the two cooked together just long enough to make the tomato tender, be a welcome change in the hot vegetable line.
Broiled tomatoes make delightful garnish, and flavour accompaniments for steaks and chops. Just out the tomato in half across, sprinkle the cut side with fine crumbs, salt and pepper, add a few little bits of butter, and broil under the fame along with the meat. The halves will cook tender with no turning, and this in addition conserves the juice, which is in part taken up by the crumbs as they brown.
Pan boiled tomatoes, served with a milk gravy, make a delicious hot dish luncheon, satisfying, but not heavy. The following proportions will make enough to "serve four people:
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