Tomatoes ‘alla Graticola.’
Cut four or five tomatoes in half without peeling them. Put them on the gridiron, dust them with salt and pepper, and cook over a moderate fire. Then place them on a hot dish and pour a white sauce over them. Serve with croûtons (fried bread).
Tomatoes Iced.
Scald and peel small round tomatoes, ice them, and serve them whole with sauce ‘Francese’ (see Sauces, p. [123]) separate.
Tomatoes ‘all’ Indiana.’
Wash half a pint of rice in several waters. Take two pounds of boiled and strained tomatoes (or tomato conserve), season with a little salt and allspice. Put alternate layers of tomato and of rice in a pie-dish, and finish off with a layer of tomato covered with grated bread-crumbs moistened with melted butter. Bake in a moderate oven for a good half-hour, and serve in the pie-dish.
Tomatoes ‘al Pane.’
Peel and cut in slices six or more (according to the size of your dish) ripe tomatoes, and lay them in a baking-dish with alternate layers of bread-crumbs and bits of good butter. Season each layer of tomatoes with sugar, pepper, and salt. The upper layer must be bread-crumbs moistened with melted butter. Bake in a moderate oven for half an hour, and serve in the baking-dish.
Tomato Pudding.
Scald, peel, and slice eight tomatoes. Squeeze out three-quarters of their juice into a bowl through a cloth, then chop them up with two tablespoonfuls of breadcrumbs, a little salt, sugar, and pepper, and a tablespoonful of melted butter. Pour them into a well-buttered mould and put on the lid. Place the mould in a pot of boiling water, and boil hard for one hour; then turn out on a dish. Meanwhile heat the tomato juice, season with sugar, salt, and pepper, mix in one tablespoonful of butter rolled in flour, boil one minute, then pour over the pudding and serve.