butter, bread crumbs.
_Mode_.--Take off the stalks from the tomatoes; cut them into thick
slices, and put them into a deep baking-dish; add a plentiful seasoning
of pepper and salt, and butter in the above proportion; cover the whole
with bread crumbs; drop over these a little clarified butter; bake in a
moderate oven from 20 minutes to 1/2 hour, and serve very hot. This
vegetable, dressed as above, is an exceedingly nice accompaniment to all
kinds of roast meat. The tomatoes, instead of being cut in slices, may
be baked whole; but they will take rather longer time to cook.
_Time_.--20 minutes to 1/2 hour.
_Average cost_, in full season, 9d. per basket.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ in August, September, and October; but may be had, forced,
much earlier.
[Illustration: THE TOMATO.]
TOMATOES.--The Tomato is a native of tropical countries, but is
now cultivated considerably both in France and England. Its skin
is of a brilliant red, and its flavour, which is somewhat sour,
has become of immense importance in the culinary art. It is used
both fresh and preserved. When eaten fresh, it is served as an
_entremets_; but its principal use is in sauce and gravy; its
flavour stimulates the appetite, and is almost universally
approved. The Tomato is a wholesome fruit, and digests easily.
From July to September, they gather the tomatoes green in
France, not breaking them away from the stalk; they are then
hung, head downwards, in a dry and not too cold place; and there
they ripen.
HOT TOMATO SAUCE, or PUREE OF TOMATOES.
(See No. 529.)
[Illustration: STEWED TOMATOES.]
STEWED TOMATOES.
I.