6 ripe tomatoes 2 cupfuls soft bread crumbs 1 1/2 teaspoonfuls salt Dash pepper 3/4 teaspoonful mixed herbs 2 tablespoonfuls butter or substitute
Wash the tomatoes, remove a slice from the tops, and take out most of the seed portion. Add the seasoning to the bread crumbs, melt the fat, then add the seasoned bread crumbs to the fat. Fill the tomatoes with the prepared crumbs, place them in an oiled baking-pan, and bake slowly (about 20 minutes) until the tomatoes are soft but not broken, and the crumbs brown. Test the tomatoes with a knitting needle or skewer (see Figure 1) rather than with a fork.
For mixed herbs use equal parts of marjoram, savory, and thyme.
Soft bread crumbs are prepared from stale bread, i.e. bread that has been out of the oven for at least twenty-four hours.
Vegetables, such as corn and canned peas, may be used instead of bread crumbs to stuff tomatoes. Use salt, pepper, and butter with these vegetables.
Use a granite, glass, or earthenware utensil for cooking tomatoes. (See Suggestions for Cooking Fruits.)
SCALLOPED TOMATOES [Footnote 3: NOTE TO THE TEACHER.—Recipes for both fresh and canned vegetables are given so that a selection depending upon the season can be made.]
1 can or 1 quart tomatoes 1 tablespoonful salt Dash pepper 3 cupfuls bread crumbs 3 tablespoonfuls butter or substitute
If fresh tomatoes are used, plunge them into boiling water, then drain and peel and cut into pieces.
Mix the salt and pepper with the tomatoes and pour into a buttered baking- dish. Cover with buttered crumbs (see Stuffed Tomatoes) and bake at 400 degrees F., 30 to 40 minutes. Cover during first part of baking to prevent the crumbs from browning too rapidly. Serve hot. A scalloped dish should be served from the dish in which it is baked.