Cover with a few buttered bread crumbs, place in a buttered fireproof dish, pour in a little water or stock, and bake in a moderate oven for three-quarters of an hour.
STUFFED POTATOES
- 8 large potatoes
- 2 ozs. (2 heaping tablespoonfuls) butter
- 3 tablespoonfuls cream
- A few buttered bread crumbs
- Salt, pepper, and paprika
Wash and dry the potatoes and bake them in a hot oven. When done, cut off the tops, scoop out the potato, and put it in a bowl, with the butter, cream, and seasonings.
Beat together until smooth, then return the mixture to the shells, sprinkle over with the bread crumbs, put a tiny piece of butter on the top of each, and cover with the tops.
Put into a casserole and bake till hot.
STUFFED TOMATOES
- 6 tomatoes
- Some sweet corn
- Cream
- Salt and onion juice
- A little chopped red pepper
- A few dashes Worcestershire sauce
- A little lemon juice
Have the tomatoes of uniform shape and size, wash and dry them, cut a round piece from the stem end of each.
Cut some tender sweet corn from the ears and set to heat with a little cream, salt, Worcestershire sauce, a few drops of onion juice, and a little chopped red pepper.