Reference > Farmer's Cookbook > VEGETABLES > Baked Tomatoes I
  Devilled Tomatoes Baked Tomatoes II  
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Baked Tomatoes I

Wipe, and remove a thin slice from stem end of six smooth, medium-sized tomatoes. Take out seeds and pulp, and drain off most of the liquid. Add and equal quantity of bread crumbs, season with salt, pepper, and a few drops onion juice, and refill tomatoes with mixture. Place in a buttered pan, sprinkle with buttered crumbs, and bake twenty minutes in a hot oven. Two tablespoons, each, chopped green pepper and onion are an improvement.


CONTENTS · BIBLIOGRAPHIC RECORD
  Devilled Tomatoes Baked Tomatoes II  
 
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