Tomatoes Iced
Scald and peel small round tomatoes, ice them, and serve them whole with sauce ‘Francese’ (see Sauces, p. 123) separate.
Tomatoes ‘All’ Indiana’
Wash half a pint of rice in several waters. Take two pounds of boiled and strained tomatoes (or tomato conserve), season with a little salt and allspice. Put alternate layers of tomato and of rice in a pie-dish, and finish off with a layer of tomato covered with grated bread-crumbs moistened with melted butter. Bake in a moderate oven for a good half-hour, and serve in the pie-dish.