The National Cook Book, 9th ed.

by Hannah Mary Peterson

SCALLOPED TOMATOES.

147. Peel fine ripe tomatoes, cut them up in small pieces, and put in a pan a layer of bread crumbs, then a layer of tomatoes, with pepper, salt and some pieces of butter; then put another layer of bread crumbs and tomatoes, and so on till the dish is full. Spread some beaten egg over the top and set it in the oven and bake it.