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.
Beets.
Wash well, taking care not to scratch the skin, as they will “bleed” while in cooking if this is cut or broken.
Cook in boiling water an hour and a half if young, three, four or five hours as their age increases.
Drain, scrape off the skins, slice quickly with a sharp knife; put into a vegetable dish, and pour over them a half a cupful of vinegar, with two tablespoonfuls of butter, heated to boiling, and a little salt and pepper.
Let them stand three minutes covered in a warm place before serving.
Green Peas.
Shell and leave in very cold water fifteen minutes. Cook in plenty of boiling, salted water. They should be done in half an hour.
Shake gently in a hot colander to get rid of the water; turn into a heated deep dish, sprinkle with salt and pepper, and stir in fast and lightly with a fork, two tablespoonfuls of butter.