Choose large ripe tomatoes of equal size. Wipe them and remove the stalks. Cut them in halves sidewise and lay them skin side downwards on a greased baking tin. Divide the butter into six equal- sized pieces and put a portion on the top of each iece of tomato, sprinkle with pepper and salt and ake in a moderate oven until tender. Then lift five pieces of tomato very carefully on to a hot dish and keep them warm. Bruise down the remain- ing piece in the baking tin and stir in the flour. Then add the milk and stir over the fire until boiling. Cook 2 or 3 minutes longer, adding more seasoning if necessary, and strain over or round the tomatoes. Garnish with sippets of toast and serve as a luncheon or supper dish. Time to bake, 15 to 20 minutes. Sufficient for 4 or 5 persons. 580. Boiled Tomatoes Choose small firm tomatoes and rather under, than over ripe. Wipe them and remove the stalks without damaging the skin in any way. Put them into a saucepan of boiling water slightly salted✪ Boiled Tomatoes and let them boil slowly from 5 to 7 minutes. Then lift them out with a draining spoon, or a frying basket may be used for putting the tomatoes into and lifting them out of the water. After draining, place them in a hot vegetable dish and serve at once. A little plain or mattre d’Jiotel butter (see Recipe 770) should be handed separately, the tomatoes being eaten from the skins, like a boiled egg, with a little butter, pepper, and salt put inside. 166 COOKERY FOR EVERY HOUSEHOLD 581. Fried Tomatoes, 1 (Tomates Frites) 4 or 5 tomatoes. A little flour. Salt, pepper. 1 egg. 1 tabld-sp. water. Bread-crumbs. Oil or dripping✪ Fried Tomatoes, 1. Choose firm solid tomatoes and rather under than over ripe. Wipe them and remove the stalks. With a very sharp knife cut them in slices \ of an inch thick, lay them on a plate and season with pepper and salt. Beat up the egg on a plate with a table-spoonful of water and have ready some fine bread-crumbs on a piece of paper. Then dredge the slices of tomato with a little fine flour and coat them with egg and bread-crumbs (see p. 249). Prepare only a few at a time, as they soon become moist. Put a small quantity of dripping or oil into a frying pan and allow it to become smoking hot, lay in as many prepared slices of tomato as the pan will conveniently hold without crushing, and fry them first on one side and then on the other until nicely browned. Lift out when ready and drain on kitchen paper. When all are ready, serve them piled up on a hot dish garnished with parsley. These make a very good accompaniment to fried or boiled fish or meat Notes. — The tomato slices may be dipped into frying batter and cooked in deep fat if preferred. A little potted meat may be spread on the slices of tomato before they are coated. Time to fry, 7 minutes each lot. Sufficient for 4 or 5 persons. 582. Fried Tomatoes, 2 Choose very small tomatoes, wipe them and remove the stalks, but be very careful not to damage the skin in any way. Melt a little butter or good dripping✪ Fried Tomatoes, 2 in a frying pan, put in the tomatoes and turn them about gently until they are cooked. They must on no account be pierced. Lift them out when ready and serve as an accompaniment to roast or fried meat or as a garnish. These are also very good served with fried bacon, and should then be cooked in the bacon fat after the rashers are lifted out. Time to fry, 5 to 7 minutes.

AI-modernized reading of the original text

Choose large ripe tomatoes of equal size. Wipe them and remove the stalks. Cut them in halves sidewise and lay them skin side downwards on a greased baking tin. Divide the butter into six equalsized pieces and put a portion on the top of each piece of tomato, sprinkle with pepper and salt and bake in a moderate oven until tender. Then lift five pieces of tomato very carefully on to a hot dish and keep them warm. Bruise down the remaining piece in the baking tin and stir in the flour. Then add the milk and stir over the fire until boiling. Cook 2 or 3 minutes longer, adding more seasoning if necessary, and strain over or round the tomatoes. Garnish with sippets of toast and serve as a luncheon or supper dish. Time to bake, 15 to 20 minutes. Sufficient for 4 or 5 persons. 580. Boiled Tomatoes Choose small firm tomatoes and rather under, than over ripe. Wipe them and remove the stalks without damaging the skin in any way. Put them into a saucepan of boiling water slightly salted and let them boil slowly from 5 to 7 minutes. Then lift them out with a draining spoon, or a frying basket may be used for putting the tomatoes into and lifting them out of the water. After draining, place them in a hot vegetable dish and serve at once. A little plain or maître d'hôtel butter (see Recipe 770) should be handed separately, the tomatoes being eaten from the skins, like a boiled egg, with a little butter, pepper, and salt put inside. 581. Fried Tomatoes, 1 (Tomates Frites) 4 or 5 tomatoes. A little flour. Salt, pepper. 1 egg. 1 table-sp. water. Bread-crumbs. Oil or dripping. Choose firm solid tomatoes and rather under than over ripe. Wipe them and remove the stalks. With a very sharp knife cut them in slices \ of an inch thick, lay them on a plate and season with pepper and salt. Beat up the egg on a plate with a table-spoonful of water and have ready some fine bread-crumbs on a piece of paper. Then dredge the slices of tomato with a little fine flour and coat them with egg and bread-crumbs (see p. 249). Prepare only a few at a time, as they soon become moist. Put a small quantity of dripping or oil into a frying pan and allow it to become smoking hot, lay in as many prepared slices of tomato as the pan will conveniently hold without crushing, and fry them first on one side and then on the other until nicely browned. Lift out when ready and drain on kitchen paper. When all are ready, serve them piled up on a hot dish garnished with parsley. These make a very good accompaniment to fried or boiled fish or meat Notes. — The tomato slices may be dipped into frying batter and cooked in deep fat if preferred. A little potted meat may be spread on the slices of tomato before they are coated. Time to fry, 7 minutes each lot. Sufficient for 4 or 5 persons. 582. Fried Tomatoes, 2 Choose very small tomatoes, wipe them and remove the stalks, but be very careful not to damage the skin in any way. Melt a little butter or good dripping in a frying pan, put in the tomatoes and turn them about gently until they are cooked. They must on no account be pierced. Lift them out when ready and serve as an accompaniment to roast or fried meat or as a garnish. These are also very good served with fried bacon, and should then be cooked in the bacon fat after the rashers are lifted out. Time to fry, 5 to 7 minutes.

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Boiled TomatoesFried Tomatoes, 1Fried Tomatoes, 1 (Tomates Frites)Fried Tomatoes, 2

Cookery for every household