The new Annie Dennis cook book

Slice tomatoes about one-third of an inch thick. Dip in cracker crumbs. Broil in butter. Season with salt and pepper. When done sprinkle with sugar. Baked Tomato 6 tomatoes 1 cupful bread crumbs 1 teaspoonful onions (finely 1 teaspoonful salt chopped) ^ 1 saltspoonful red pepper 2 teaspoonfuls bacon grease 1 teaspoonful vinegar or butter Select not well ripened tomatoes. Wash and scoop out the middle without peeling. To the pulp add the bread crumbs, the onion, bacon grease or butter, salt, red pepper, and vinegar. Mix thoroughly and put in tomato shells, putting small pieces of raw bacon on top of each. Put in oven to bake for twenty minutes, having just enough water in bottom of pan to keep tomatoes from sticking to pan and burning. Stuffed Tomatoes Peel sound tomatoes, and scoop from stem end a part of center. Place them on ice and just before serving fill with celery cut fine and mixed with mayonnaise. Put a little mayonnaise on lettuce leaves and place the stuffed tomato on the dressing in the center of each leaf. Tomatoes may be stuffed in the same way with chopped veal, celery and veal or chicken, celery and sweetbreads or chopped hard-boiled eggs and shredded lettuce. A very pretty salad may be made by preparing the tomatoes as above, partly filling them with mayonnaise and pressing into each one half of a hard-boiled egg, letting the rounded top rise a little above the tomato, and serve on lettuce leaves as above. To Serve Tomatoes Take off a very thin peeling, and cut the tomato from blossom end to stem end in six or eight points, according to size of tomato. Then open the tomato, leaving the seed in a round bulb in the center, and place mayonnaise around the seed. PEPPERS Stuffed Peppers Chop one medium-sized chicken, and add the same quantity of rice boiled dry, two eggs, one small onion, and salt to taste. Place this in the peppers, dust on top with bread crumbs, place on each pepper a small piece of butter, brown slightly, and serve on toast with good curry sauce. Make this from the stock the chicken was boiled in ; thicken with a spoonful of flour rubbed smooth with butter and flavored slightly with onion, and last, add two level teaspoonfuls of curry powders. Pour sauce on pepper and toast just before serving. The peppers, after having stem end cut off and seeds removed, may be parboiled in the chicken stock for fifteen minutes before they are stuffed. Peppers Stuffed with Crabs One can of crabs, or a quart of fresh crab meat; three eggs, one tablespoonful of melted butter, half a teaspoonful of mustard, one teaspoonful of Worcester sauce, salt and pepper to taste. Cut off the tops of eight peppeTs (bell peppers if preferred) , then remove the seed and seams. Boil the eggs and chop fine, shred the meat (if fresh, this must be boiled until done) . Mix these together with the mustard, salt and pepper, sauce and butter. Stuff the peppers, put on the tops ; serve on a lettuce leaf, or garnish with nasturtium leaves and flowers. Filling for Green Peppers