Canned tomatoes are stewed in the same way.
BAKED TOMATOES.
Take off the skins; lay the tomatoes in a buttered pudding-dish; put a bit
of butter on each one. Mix a teaspoonful of salt, and a saltspoonful of
pepper, with a cup of bread or cracker crumbs, and cover the top. Bake an
hour.
Or cut the tomatoes in bits, and put a layer of them and one of seasoned
crumbs, ending with crumbs. Dot the top with bits of butter, that it may
brown well, and bake in the same way. Canned tomatoes are almost equally
good. Thin slices of well-buttered bread may be used instead of crumbs.
FRIED TOMATOES.
Cut in thick slices. Mix in a plate half a teacupful of flour, a
saltspoonful of salt, and half a one of pepper; and dip each slice in
this, frying brown in hot butter.
BROILED TOMATOES.
Prepare as for frying, and broil in a wire broiler, putting a bit of
butter on each slice when brown, and serving on a hot dish or on buttered
toast.
RICE.
Wash in cold water, changing it at least twice. It is better if allowed to
soak an hour. Drain, and throw into a good deal of boiling, salted water,
allowing not less than two quarts to a cupful of rice. Boil twenty
minutes, stirring now and then. Pour into a colander, that every drop of
water may drain off, and then set it at the back of the stove to dry for
ten minutes.
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