Baked Tomatoes.
1 quart peeled and sliced tomatoes (not scalded).
1 cup sugar.
1 tablespoonful butter.
1 dessertspoonful salt.
1 teaspoonful black pepper.
1 roll of bread.
Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish. Put over it half the sugar, butter, pepper and salt, and crumble half the roll over it in small bits. Then spread another layer of tomato, sugar, etc., ending with the remaining half of the roll. Grate cracker or hard brown biscuit on top, and serve.—Mrs. S. T.
Baked Tomatoes.
Scald and peel the tomatoes, or else peel thin with a sharp knife, without scalding. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced onion. Grease a baking dish and line it with thin slices of light bread buttered. Pour the tomatoes in the dish, crumming up a little light bread on them. Spread on top a layer of heavily buttered light bread, and bake.—Mrs. M. C. C.