Peel, cut into halves and prese out the seeds from 6 good sized tomatoes. Put them into a ohopping tray and chop rather fine and measure. To each pint ol the chopped tomato allow a pint of bread orumbs, a teaspoonful of salt, a teaspoonful of onion juice, a saltspoonfuJ of pepper and a tablespoonful of ohopped parsley. Form this mixture into cylinder shaped croquettes, dip in egg and then in bread crumba and fry quickly in smoking fat. These are difflcult to make unlesa the bread crumbs are in the right condition. If the mixture is too soft to bandle, add more bread crumbs. Cold boiled rice may also be mixed with chopped tomatoes and made into croquettes and served with tomato sauce.