Baked Tomatoes.
Open a can of tomatoes, and turn into a bowl. After an hour, season them with a teaspoonful of sugar, half as much salt, a little pepper and a tablespoonful of butter cut into bits, each bit rolled in flour and all distributed evenly throughout the tomatoes. Cover with very dry bread-crumbs. Bake in a pudding-dish, covered, about thirty minutes, then brown on the upper grating of the oven.