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Rice and Tomatoes

4 ounces of rice 1 pint of milk 1/2 pound of tomatoes 1 ounce of butter Pepper and salt to taste Pick over the rice, and simmer in the milk until perfectly soft; then add seasonings. Peel the tomatoes, and cut them up taking out all hard parts, and bake them in a shallow dish in the oven. When cooked, beat them into the rice, add the butter, and serve very hot.