Scalloped Tomatoes.
Scald, skin, and cut each crosswise, into two or three pieces. Just melt a teaspoonful of butter in a pie-plate, or pudding-dish, and put into this a layer of tomatoes. Lay a bit of butter on each slice, sprinkle lightly with salt, pepper, and white sugar, and cover with fine dry cracker, or bread crumbs. Fill the dish with alternate layers of tomato crumbs, having a thick coating of crumbs on the top, and sticking tiny “dabs” of butter all over it.
Bake, covered, half an hour. Take off the tin pan, or whatever you have used to keep in the steam, and brown nicely before sending to table.