Tomato Pudding
Scald, peel, and slice eight tomatoes. Squeeze out three-quarters of their juice into a bowl through a cloth, then chop them up with two tablespoonfuls of breadcrumbs, a little salt, sugar, and pepper, and a tablespoonful of melted butter. Pour them into a well-buttered mould and put on the lid. Place the mould in a pot of boiling water, and boil hard for one hour; then turn out on a dish. Meanwhile heat the tomato juice, season with sugar, salt, and pepper, mix in one tablespoonful of butter rolled in flour, boil one minute, then pour over the pudding and serve.