6 large tomatoes.
1 cup bread-crumbs.
1/2 teaspoonful of salt.
1 tablespoonful of butter.
1 slice of onion.
Put the butter in the frying-pan, and when it bubbles put in the
bread-crumbs, the salt and onion, with a dusting of pepper, and
stir till the crumbs are a little brown and the onion is all cooked;
then take out the onion and throw it away. Wipe the tomatoes with
a clean wet cloth, and cut out the stem and a round hole or little
well in the middle; fill this with the crumbs, piling them up well
on top; put them in a baking-dish and stand them in a hot oven;
mix a cup of hot water with a tablespoonful of butter, and every
little while take out the baking-dish and wet the tomatoes on top.
Cook them about half an hour, or till the skins get wrinkled all over.
Serve them in the dish they are cooked in, if you like, or put each
one on a small plate, pour some of the juice in the baking-dish
over it, and stick a sprig of parsley in the top.
Source:
A Little Cook Book for a Little Girl
