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TOMATOES, BAKED (another way)

Take five or six large ripe tomatoes, plunge them for one minute into boiling water, take them out, remove the thin skin, divide them in halves, and squeeze out the seeds. Mix a salt-spoonful of salt, half a salt-spoonful of white pepper, a pinch of cayenne, and a little grated nutmeg, into two ounces of fresh butter. Arrange the tomatoes in a single layer on a baking-dish, the cut side uppermost; put an equal portion of the seasoned butter on each, and bake in a brisk oven. When done enough pour the juice of a lemon over them, lay them upon hot buttered toast, and pour over them the gravy which was in the dish with them. Serve very hot. Time to bake, about twenty minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for four or five persons.