vegetables.

Use a granite, glass, or earthenware utensil for cooking tomatoes. (See
_Suggestions for Cooking Fruits_.)

SCALLOPED TOMATOES [Footnote 3: NOTE TO THE TEACHER.--Recipes for both
fresh and canned vegetables are given so that a selection depending upon
the season can be made.]

1 can or 1 quart tomatoes
1 tablespoonful salt
Dash pepper
3 cupfuls bread crumbs
3 tablespoonfuls butter or substitute

If fresh tomatoes are used, plunge them into boiling water, then drain and
peel and cut into pieces.

Mix the salt and pepper with the tomatoes and pour into a buttered baking-
dish. Cover with buttered crumbs (see Stuffed Tomatoes) and bake at
400 degrees F., 30 to 40 minutes. Cover during first part of baking to
prevent the crumbs from browning too rapidly. Serve hot. A scalloped
dish should be served from the dish in which it is baked.

Green tomatoes may be scalloped in the same manner as ripe tomatoes.

Soft or dried bread crumbs may be used in scalloping tomatoes. Use only 1
cupful of the dried crumbs.

TO GREASE OR OIL A PAN OR BAKING-DISH.--Heat slightly the pan or dish to