1 can of whole tomatoes, or 8 good-sized raw tomatoes 3 cups soft breadcrumbs 3 tablespoons butter 1 tablespoon salt ¹⁄₄ teaspoon pepper 1 small onion
If canned tomatoes are used, drain away the liquid from them, using only the solid tomatoes. If raw tomatoes are used, scald them in boiling water and remove the skins and hard core. Melt the butter, add the crumbs, and stir them lightly until they are evenly buttered. Put one cupful in the bottom of a baking dish, lay the tomatoes over them, sprinkle the salt, pepper and grated onion over these and cover the top with the remaining crumbs. Bake them for one hour in an insulated oven, heating the stones until the paper test, given on page 225, shows a light brown colour.
3 cups chopped sour apples 2 cups soft breadcrumbs 4 tablespoons butter ¹⁄₂ cup brown sugar ¹⁄₄ teaspoon cinnamon ¹⁄₄ teaspoon nutmeg ¹⁄₂ lemon, juice and rind ¹⁄₄ cup water
Melt the butter, add the crumbs, and stir them till they are evenly buttered. Mix the spice and grated rind with the sugar. Divide the buttered crumbs in quarters. Into a buttered baking dish put one-fourth of the crumbs. On this layer spread one-half the apples, then one-half the sugar. Sprinkle half of the lemon juice and water over this. Repeat these layers with one-fourth the crumbs and the remaining apple, sugar, etc. Cover the top with the crumbs that are left. Bake it for one hour and a half in an insulated oven. The stones should be heated till the test given on page 225 will show the papers a delicate brown colour. Look at the apples at the end of one hour, closing the oven after a quick glance, and alter the heat of the oven, if necessary. Serve it with Hard Sauce.
1 qt. milk ¹⁄₄ cup rice ¹⁄₂ cup sugar ¹⁄₈ teaspoon salt ¹⁄₈ teaspoon nutmeg
Put all the ingredients together in a baking-dish. Bake it for three hours in an insulated oven. The stones should be heated until the paper test, given on page 225, will show a light brown shade. The pudding, if correctly baked, will be creamy, with a golden brown, soft crust on top.
1¹⁄₄ cups pastry flour ¹⁄₂ teaspoon baking-powder ¹⁄₄ teaspoon salt ¹⁄₃ or ¹⁄₂ cup butter or lard Water
Mix and sift the dry ingredients together; cut the butter or lard in with a fork. Add enough water to make a paste barely moist enough to hold together, using a knife and cutting through the dough to mix it. Roll half of it with as little pressure of the rolling-pin as possible, until it is about one-eighth of an inch thick. If a two-crust pie is to be made, lay this crust on the inside of an unbuttered pie plate, trim the edge, and put the trimmings with the remaining paste and roll it out for the upper crust. If a single under crust is to be used, as for lemon pie, lay the paste on the outside of a pie plate, trim the edge and prick through the crust in several places. Bake it for about fifteen minutes in a moderate insulated oven, with the pie plate upside down in the oven. Remove the baked crust and fill it.