Tomato Recipes

Tomatoes, French Fashion

Scald and peel small, solid tomatoes; to each six allow half a pint of cream sauce made by rubbing together a rounding tablespoonful of butter and one of flour; add half a pint of milk; stir until boiling. Take from the fire, add a level teaspoonful of salt and a saltspoonful of pepper. Put a tablespoonful of the sauce in the bottom of a custard-cup; then put in a tomato and cover with another tablespoonful of sauce; dust the top with breadcrumbs; stand the cups in a pan of boiling water, and bake in a moderate oven for half an hour. Serve in the cups.

Stuffed Tomatoes

Cut a slice from the stem ends of the tomatoes; scoop out the seeds and a portion of the hard centres. To each six good-sized tomatoes allow a pint of breadcrumbs, a tablespoonful of chopped parsley, a tablespoonful of grated onion, a level teaspoonful of salt, a saltspoonful of pepper, and two tablespoonfuls of melted butter; mix, stuff this in the tomatoes, heaping it slightly. Stand them in a baking-pan, add half a cupful of water, and bake in a slow oven for three-quarters of an hour, basting once or twice with a little melted butter.