Meatless recipes from 1907

In honor of Cecilia's two weeks of  vegetarianism and because I love to read old recipes I went looking for some meatless dishes from long ago. I found these in a Sept. 16, 1907, Evening Gazette:

Broiled Tomatoes-Three or four good sized tomatoes, properly sliced, are quite  sufficient for a small family service of broiled tomatoes.  After peeling them and chilling them to keep them firm, slice them. Season with salt and pepper and dip them in oil and then in sifted bread crumbs. Melted butter may be used instead of  the oil. Cover them well with a t... (unreadable) to keep in the heat, and brown for eight minutes, turning them when brown. If they "run," dredge a little flour or powdered bread crumbs over them. They should be a rich brown when done. Serve them on a hot platter with a little maitre d'hotel sauce spread on each slice. (Does anyone know what one would cover tomatoes with to keep in the heat in 1907?)

Dainty Sandwiches-To two hard boiled eggs add one dozen walnut kernels, one dozen ripe olives, and half a dozen stuffer olives. Chop walnut kernels fine; then chop eggs and olives together, adding sufficient mayonnaise to make the right consistency to spread. Season with salt, pepper or paprika, and also add a little prepared sweet mustard. After having buttered the bread, spread  a thin coating of sweet mustard, and last spread on a generous portion of the above mixture. Serve with a crisp lettuce leaf if desired.

Crab Apple Pie-Wash the large crab apples, quarter them, and remove the stems and cores. Fill a deep dish with apples, put on one cup of sugar to one quart of apples,  cover with a crust, and bake. Or bake with an under crust only, adding sugar after baking and covering with whipped cream.

Potato Fritters- Grate five cold boiled potatoes,  mix well with  five tablespoonfuls of flour, one teaspoonful of baking powder and a little salt, mixing as lightly as possible. Add one-half cup of milk and two well beaten eggs. Drop mixture by tablespoonfuls in boiling fat for eight minutes. Drain well and serve.

Swiss Fondu-Heat a half cupful of milk and mix with it a tablespoonful of flour and one of  butter which have been rubbed together. Then add a quarter of a pound of grated full cream cheese. When cheese is melted add the  beaten yolks of two eggs, then a dust of salt and cayenne pepper. Serve on wafers without delay.

Fruit Salad-Sprinkle sliced bananas with lemon juice to avoid discoloration, dispose on lettuce leaves, sprinkle with chopped nut meats and cover with mayonnaise.