Tomatoes ‘In Umido’
Scald, peel, and cut into bits twelve fine tomatoes, put them into an earthen pan and cook slowly for about half an hour. Then add one tablespoonful of butter, a pinch of sugar, some drops of onion juice, and a little pepper and salt. Cook for twenty minutes, and serve hot.
Tomatoes ‘con Uova.’
Choose round tomatoes of about equal size, and peel them. Cut off their tops, take out their insides, and drop a raw egg into each, replace the top as cover. Put the tomatoes into a baking-dish, and bake for about ten minutes (until the eggs have set). Serve up on the baking-dish very hot, with a sauce Béchamel (see Sauces, p. 119), or some brown gravy.