1028 | Roasted Tomatoes.
—Plunge in boiling water for half a minute six good-sized red, sound tomatoes; drain, and peel them neatly, then cut away the tops without detaching them entirely, and remove the seeds with a teaspoon. Divide an ounce of good butter into six equal parts, and put a piece into each tomato, seasoning with a light saltspoonful of salt, and half the quantity of pepper. Close the tops, and lay them in a buttered baking-dish, moistening each tomato with a very little sweet oil. Put them in a hot oven, and bake for twelve minutes. Remove, and with a cake-turner dress them on a hot dish, and serve.