Tomatoes, Baked (another way) .—Take five or six large ripe tomatoes, plunge them for one minute into boiling water, take them out, remove the thin skin, divide them in halves, and squeeze out the seeds. Mix a salt- spoonful of salt, half a salt-spoonful of white pepper, a pinch of cayenne, and a little grated nutmeg, into two ounces of fresh butter✪ Tomatoes, Baked. Arrange the tomatoes in a single layer on a baking-dish, the cut side uppermost; put an equal portion of the seasoned butter on each, and bake in a brisk oven. AVhen done enough pour the juice of a lemon over them, lay them upon hot buttered toast, and pour over them the gravy which is in the dish Avith them. Serve very hot. Time to bake, about twenty minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for four or five persons. Tomatoes for Garnish {see Garnish, Tomatoes for). Tomatoes, Fowl Braised witli {see Fowl Braised with Tomatoes). Tomatoes, Pickled. — This pickle is very good with roast meat, cold or hot. Take two dozen small ripe tomatoes ; prick each one in two or three places, carefully preser\-e the juice that flows from them, and keep it in a covered vessel until wanted. Put the tAmatoes in layers in a deep earthen jar, and sprinkle a little salt between each layer. Cover the pan, and let the tomatoes remain undisturbed for three days. At the end of that time wash them well fi'om the brine and dry them care- fully. Put them into jars, and cover them with vinegar which has been boiled and allowed to get cold. Add the juice which flowed from the fruit in the first instance, and cover the jars closely. The pickle will bo ready for use in about a fortnight. The following spices should be boiled with the \-inegar for this quantity of tomatoes :■ — Half an ounce of pepper, half an ounce of cloves, and a heaped table-spoonful of mustard-seed✪ Tomatoes, Pickled. Sometimes minced onions or minced celery, or both, are put into the jars with the tomatoes. Time, four days. I Tomatoes Preserved.— Cut the toma- I toes into pieces, and simmer them gently over i a slow fire till they are reduced to a pulp. 1 Squeeze the juice from this pulp, boil it until ] it is as thick as cream, and then pour it into i small ■ bottles. Place these in a large boiler : with cold water up to their nec✪ Tomatoes Preservedks, luring the i water to the boil, and let it boil for a quarter of ; an hour, then lift the bottles from the fire, and ; let them remain in the water till it is cold. ■ Cork securely, and wax the corks. Store in a j cool, dry place. Time to boil, a quarter of an i hour. I Tomatoes, Roast. — Take six or eight small ripe tomatoes✪ Tomatoes, Roast. Slice off the stalks and the parts that adhere to them. Put them in a Dutch oven, place them before the fire, and roast them until done enough. Serve on a hot dish as an accompaniment to roast ; meat. If it is more convenient they may i be placed at the edge of the dripping-tin j instead of in the Dutch oven, but care must j be taken that the fat from the joint does not I fall upon them. Time to roast, twelve to I twenty minutes. Probable cost, 2d. to 6d. per pound. Sufficient for five or six j)ersons.

AI-modernized reading of the original text

Tomatoes, Baked (another way) .—Take five or six large ripe tomatoes, plunge them for one minute into boiling water, take them out, remove the thin skin, divide them in halves, and squeeze out the seeds. Mix a saltspoonful of salt, half a salt-spoonful of white pepper, a pinch of cayenne, and a little grated nutmeg, into two ounces of fresh butter. Arrange the tomatoes in a single layer on a baking-dish, the cut side uppermost; put an equal portion of the seasoned butter on each, and bake in a brisk oven. When done enough pour the juice of a lemon over them, lay them upon hot buttered toast, and pour over them the gravy which is in the dish with them. Serve very hot. Time to bake, about twenty minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for four or five persons. Tomatoes for Garnish {see Garnish, Tomatoes for). Tomatoes, Fowl Braised witli {see Fowl Braised with Tomatoes). Tomatoes, Pickled. — This pickle is very good with roast meat, cold or hot. Take two dozen small ripe tomatoes ; prick each one in two or three places, carefully preser\-e the juice that flows from them, and keep it in a covered vessel until wanted. Put the tAmatoes in layers in a deep earthen jar, and sprinkle a little salt between each layer. Cover the pan, and let the tomatoes remain undisturbed for three days. At the end of that time wash them well fi'om the brine and dry them cacarefully. Put them into jars, and cover them with vinegar which has been boiled and allowed to get cold. Add the juice which flowed from the fruit in the first instance, and cover the jars closely. The pickle will be ready for use in about a fortnight.. The following spices should be boiled with the vinegar for this quantity of tomatoes: — Half an ounce of pepper, half an ounce of cloves, and a heaped table-spoonful of mustard-seed. Sometimes minced onions or minced celery, or both, are put into the jars with the tomatoes. Time, four days. I Tomatoes Preserved.— Cut the toma- I toes into pieces, and simmer them gently over i a slow fire till they are reduced to a pulp. 1 Squeeze the juice from this pulp, boil it until ] it is as thick as cream, and then pour it into i small bottles. Place these in a large boiler : with cold water up to their necks, during the i water to the boil, and let it boil for a quarter of ; an hour, then lift the bottles from the fire, and ; let them remain in the water till it is cold. ■ Cork securely, and wax the corks. Store in a j cool, dry place. Time to boil, a quarter of an i hour. I Tomatoes, Roast. — Take six or eight small ripe tomatoes. Slice off the stalks and the parts that adhere to them. Put them in a Dutch oven, place them before the fire, and roast them until done enough. Serve on a hot dish as an accompaniment to roast ; meat. If it is more convenient they may i be placed at the edge of the dripping-tin j instead of in the Dutch oven, but care must j be taken that the fat from the joint does not I fall upon them. Time to roast, twelve to I twenty minutes. Probable cost, 2d. to 6d. per pound. Sufficient for five or six persons.

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Tomatoes, BakedTomatoes, PickledTomatoes PreservedTomatoes, Roast

Cassell's dictionary of cookery