TOMATOES (Tomates) form a most valuable portion of our vegetable produce. Whether cut up cold in its raw state, and eaten as a salad, or in the term of purée as a soup or sauce—au gratin—dressed as an entremets—with macaroni—with fish, or with other vegetables as a garnish—the tomato never fails to be a welcome friend. In Italy, Spain, and Southern France, it forms a staple part of the daily food of all classes, and I believe that I am right in saying that it is a very wholesome vegetable in a hot climate. I give you elsewhere several dishes in which tomatoes play an important part; I will, therefore, confine myself now to two excellent recipes for serving them as an entremets.