Scolloped Tomatos
Take fine large tomatos, perfectly ripe. Scald them to loosen the skins, and then peel them. Cover the bottom of a deep dish thickly with grated bread-crumbs, adding a few bits of fresh butter. Then put in a layer of tomatos, seasoned slightly with a little salt and cayenne, and some powdered mace or nutmeg. Cover them with another layer of bread-crumbs and butter; then another layer of seasoned tomatos; and proceed thus until the dish is full, finishing at the top with bread-crumbs. Set the dish into a moderate oven, and bake it near three hours. Tomatos require long cooking, otherwise they will have a raw taste, that to most persons is unpleasant.