The new Annie Dennis cook book

Tomatoes and Spaghetti Boil until tender, one-half box of spaghetti. Pour off water, and add one can of tomatoes, seasoned. Pour over one cup of milk in which two eggs have been well beaten, and sprinkle a layer of cheese on top. Bake lightly in a hot oven. Scalloped Tomatoes Scalloped tomatoes make a delicious dinner dish. To prepare it, peel large ripe tomatoes, slice and sprinkle with salt. Cover the bottom of a baking dish with a layer of stale bread crumbs, then slices of tomatoes, more bread crumbs, with bits of butter, salt and pepper ; continue to arrange the tomatoes and seasoning in this way until the dish is full; spread the top with butter, and set in a hot oven to bake an hour. Add sugar if desired. Stuffed Tomatoes Tomatoes, cut open, the centers filled with butter, pepper and salt, and the halves pressed together and baked in a hot oven, form an appetizing entree for dinner. Grilled Tomatoes Place on a thin round slice of buttered bread a thick slice of tomato. Season with salt. Sprinkle with grated cheese, either Swiss or American, and place one strip of bacon on top. Cook in a moderate oven until the bacon is crisp. Stewed Tomatoes, No. 1 After being peeled and chopped, put in a sauce pan and set over a slow fire to simmer for an hour ; then to every pint of stewed tomatoes add a cup of bread crumbs, a tablespoonful of butter, a pinch of pepper and salt each, with half a teaspoonful of sugar, and let cook for half an hour. When done they should be smooth and thick, but not stiff or full of lumps. Stewed Tomatoes, No. 2 Take medium sized tomatoes, peel, slice and place in a stew pan, with a teaspoonful of salt, one of butter, a tablespoonful of sugar and a pinch of black pepper. Cook for one hour and a half ; let brown to the pan. Tomatoes Stuffed With Celery, Cucumber and Green Pepper, Served With French Dressing Select twelve even sized ripe tomatoes; scald quickly and slip the skins from them, carefully removing that at the blossom end with a small knife. Set on ice to chill, then cut slice from the end of each tomato, and with a sharp teaspoon remove as much of the meat as possible without breaking the outer skin. Chip fine three medium sized heads of celery and three bell peppers; remove seed and core from the latter ; peel and slice three cucumbers and cut into dice. Cut into small pieces the meat taken from the tomatoes. Make a dressing as follows: Turn into a soup plate four tablespoonfuls of olive oil; add to this a level teaspoonful of salt and the same of pepper. Beat in, pouring slowly four tablespoonfuls of apple vinegar ; whip with a fork until creamy. Mix the chopped vegetables together, seasoning with a teaspoonful of salt, then mix in, lightly, the dressing. Fill the tomato shells with this, put on and keep on ice until ready to serve. Garnish with a spray of delicate endive across the top. Tomatoes Stuffed With Eggs Peel and hollow a medium sized tomato. Season with salt and fill with a fresh egg. 'Sprinkle cracker crumbs and grated cheese ; salt to taste and add a lump of butter. Bake until the egg is set. Broiled Tomatoes