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Tomato Dumplings, or Puddings

Take some small pudding basins that will hold one tomato each, and line them with thinly-rolled suet or other crust, as the dumplings can be steamed, or boiled, or baked; for the latter a short crust should be used. The fruit should be skimmed, and seasoned with salt and pepper. No gravy or water should be put in. Put on a top of crust, and cook for an hour or more. Cups may be used instead of pudding basins. Probable cost, 2d. to 2 1/2d. each.