Green tomatoes may be scalloped in the same manner as ripe tomatoes.
Soft or dried bread crumbs may be used in scalloping tomatoes. Use only 1 cupful of the dried crumbs.
TO GREASE OR OIL A PAN OR BAKING-DISH.—Heat slightly the pan or dish to be oiled. Put a bit of fat on a small piece of clean paper. Then rub the heated pan or dish with the paper. This is a most satisfactory method because little fat is required and the utensils used for oiling do not have to be cleaned. Often a spoon or cup that has contained fat may be wiped with a piece of paper and the latter used for greasing a pan. It is well for a housekeeper to have a boxful of pieces of paper in the kitchen for this purpose. Some authorities consider a pastry brush a satisfactory means of applying melted butter for oiling. Much fat, however, clings to the bristles of the brush and the brush needs frequent and careful cleaning.
Butter, oleomargarine, lard, vegetable fats, or oils may be used for oiling pans or baking-dishes.
QUESTIONS
In stuffed tomatoes, note that the seasonings are added to the crumbs before they are buttered. Why?
Why test the tomatoes with a knitting needle or skewer rather than with a fork?
What kind of baking-pan—tin, granite, or earthenware—is best to use for
Stuffed or Scalloped Tomatoes? Why? (See Suggestions for Cooking
Fruits, p.65)
Are tomatoes sold by weight or by measure, i.e. by the pound or peck?
What is the price of tomatoes per pound or peck?