Slice the stem-end from 6 large, solid tomatoes, scoop out the inside, and fill with a force-meat made of one cup of crumbs, 1/2 cup of chopped nuts, 1 teaspoon of salt, 1 saltspoon of pepper, 1 tablespoon of melted butter, 1/2 tablespoon of grated onion, and 1 egg. Replace the tops on the tomatoes and bake them for about twenty minutes, watching that the skins do not break, as they will do in a too hot oven. TOMATOES STUFFED WITH EGG AND PEPPERS Cut the inside from solid, large tomatoes, and refill with a mixture of equal parts of chopped hard-boiled eggs and chopped sweet green peppers (or use pimentos) well moistened with melted butter and onion juice, and seasoned with salt. Put in a baking dish, cover, and let bake for twenty minutes in a moderate oven. BAKED TOMATOES WITH GREEN PEPPERS Scoop out the inside from solid tomatoes, and refill with the tomato meat which has been cut out of the centre and chopped with sweet green peppers, using 1 teaspoon of peppers to each tomato, and 1 teaspoon of cracker crumbs or boiled rice; season with pepper and salt, and place 1/4 teaspoon of butter in each tomato before laying the top on; then bake in a moderate oven about twenty minutes. TOMATOES FILLED WITH EGG Select very large solid tomatoes, and with a small, sharp knife cut a round piece out of the stem-end, then cut out a large enough space from the inside to hold a small egg, and arrange in a shallow pan. Sprinkle with salt and pepper, add 1/2 teaspoon of grated onion, and set in a hot oven for five or six minutes. Remove, and break into each tomato the yolk of 1 egg and as much of the white as it will hold without running over the edge. Sprinkle with salt, pepper, and a little chopped parsley, and replace in the oven, letting them cook slowly fifteen minutes until the egg is set. Remove to individual plates for serving, taking care to not break the tomato. Garnish with cress or parsley. Tomatoes may be stuffed in a great variety of ways,--with fillings of fried cucumber, tomato, and chopped onions, or bread dressing with sage, etc. TOMATOES STUFFED WITH SPINACH Cut an opening in the top of large, solid tomatoes, and scoop out some of the inside with a spoon, fill with "German spinach," and place in a hot oven for about twenty minutes; upon removing from the oven cover each with a slice of hard-boiled egg, or use the white rim filled with riced yolks. Serve alone or as a garnish for another vegetable. TOMATOES STUFFED WITH MACARONI Scoop the inside from 6 large, solid tomatoes and use it with 1 bay leaf and some melted butter to make a tomato sauce. Into this stir 1/2 cup of boiled macaroni (spaghetti or rice may also be used), and, after seasoning well with salt and pepper, fill the tomatoes with the macaroni, putting 1 teaspoon of grated cheese on the top of each. Bake in a moderate oven for about twenty minutes or less, and garnish with watercress or parsley. AMERICAN RAREBIT