Fricasseed Tomatoes
Select large smooth tomatoes; cut them in half, do not peel. Take a broad agate, or enameled pan and melt in it two ounces of butter; cover the pan with the halved tomatoes that have been sprinkled with salt, and pepper, and dipped in meal; whole wheat flour is best. Put cover on pan and let cook until tomatoes are cooked through, but not broken. The fire should be moderate, and it is well to lift the tomatoes occasionally so they will not burn or stick to pan. When cooked, pour in one half cupful sweet cream, let come to a scald, and serve.