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Baked Tomatoes

Cut some ripe tomatoes in halves, put them in a buttered baking-dish, sprinkle with plenty of sifted breadcrumbs, pepper and salt to taste, stick small bits of butter over the top and bake them until the tops are slightly browned. Tomatoes, Bock Style Wipe and peel eight fine, fresh, ripe tomatoes. Cut each one into six equal-sized pieces, and place them in a saucepan with two ounces of butter, season with one pinch of salt and one-half pinch of pepper, and one-third of a pinch of grated nutmeg. Cover the pan and place it on a hot stove to cook the contents for fifteen minutes or so. Remove from the fire, pour the tomatoes into a deep, hot vegetable dish, and send them to the table very hot.