Baked Tomatoes II
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
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A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Wipe six small, selected tomatoes and make two one-inch gashes on blossom end of each, having gashes cross each other at right angles.
- Place in granite-ware pan and bake until thoroughly heated.
- Serve with sauce for Devilled Tomatoes, adding, just before serving, one tablespoon heavy cream.