BAKED TOMATOES.--Fill a pudding dish two thirds full of stewed tomatoes; season with salt, and sprinkle grated crumbs of good whole-wheat or Graham bread over it until the top looks dry. Brown in the oven, and serve with a cream dressing. BAKED TOMATOES NO. 2. Wash and wipe a quantity of smooth, even-sized tomatoes; remove the stems with a sharp-pointed knife. Arrange on an earthen pudding or pie dish, and bake whole in a moderate oven. Serve with cream. SCALLOPED TOMATOES.--Take a pint of stewed tomatoes, which have been rubbed through a colander, thicken with one and one fourth cups of lightly picked crumbs of Graham or whole-wheat bread, or a sufficient quantity to make it quite thick, add salt if desired, and a half cup of sweet cream, mix well, and bake for twenty minutes. Or, fill a pudding dish with alternate layers of peeled and sliced tomatoes and bread crumbs, letting the topmost layer be of tomatoes. Cover, and bake in a moderate oven for an hour or longer, according to depth. Uncover, and brown for ten or fifteen minutes. STEWED CORN AND TOMATOES.--Boil dried or fresh corn until perfectly tender, add to each cup of corn two cups of stewed, strained tomatoes, either canned or freshly cooked. Salt to taste, boil together for five or ten minutes, and serve plain or with a little cream added. TOMATO GRAVY.--Heat to boiling one pint of strained stewed tomatoes, either canned or fresh, and thicken with a tablespoonful of flour rubbed smooth in a little water; add salt and when thickened, if desired, a half cup of hot cream. Boil together for a minute or two and serve at once. TOMATO SALAD.--Select perfectly ripe tomatoes, and peel at least an hour before using. Slice, and place on ice or in a cool place. Serve plain or with lemon juice or sugar as preferred. TOMATO SALAD NO. 2.--Use one half small yellow tomatoes and one half red. Slice evenly and lay in the dish in alternate layers. Powder lightly with sugar, and turn over them a cupful of orange juice to a pint of tomato, or if preferred, the juice of lemons may be used instead. Set on ice and cool before serving. BROILED TOMATOES.--Choose perfectly ripened but firm tomatoes of equal size. Place them on a wire broiler, and broil over glowing coals, from three to eight minutes, according to size, then turn and cook on the other side. Broil the stem end first. Serve hot with salt to season, and a little cream. TOMATO PUDDING.--Fill an earthen pudding dish with alternate layers of stale bread and fresh tomatoes, peeled, sliced, and sprinkled lightly with sugar. Cover the dish and bake.