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Classic
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page 185
Stuffed and baked tomatoes.
From the blossom end of a dozen tomatoes--smooth, ripe and solid--cut a thin
slice, and with a small spoon scoop out the pulp without breaking the rind
surrounding it; chop a small head of cabbage and a good-sized onion finely, and
mix with these fine bread crumbs and the pulp; season with pepper, salt and
sugar, and add a cup sweet cream; when all is well mixed, fill the tomato
shells, replace the slices, and place the tomatoes in a buttered baking-dish,
cut ends up, and put in the pan just enough water to keep from burning; drop a
small lump of butter on each tomato, and bake 1/2 hour or so, till well done;
place another bit of butter on each, and serve in same dish
Stewed tomatoes.
After scalding and peeling, cut them into a stewpan; season and let them simmer
(not boil) for 3/4 of an hour. May be cooked with soft bread crumbs or small
squares of bread, using nearly as much bread or crumbs as tomato, adding it
after they are nearly done.
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