This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1/4 teaspoon pepper
2 tablespoons fat 1 teaspoon salt
The tomatoes should be very firm, smooth, and of equal size. Cut a piece from the stem end of each tomato, and remove the centers without breaking the walls. Make a stuffing of the centers of the tomatoes, crumbs, seasonings, and melted fat and mix well. Sprinkle each tomato well with salt and pepper and. fill with the stuffing, packing it in quite solidly.
Place a small piece of butter on the top of each, arrange the tomatoes in a baking-dish and bake in a moderate oven (350°-400° F.) until tender. Serve hot in the baking-dish.
No. 2 - Indian Style.
3 tablespoons rice
1 tablespoon fat
1 slice bread
2 tablespoons milk
2 hard-cooked egg-yolks 1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic clove
1 teaspoon chopped celery
A little chopped parsley
1/2 teaspoon curry-powder
Cut the tops from the tomatoes and remove the pulp. Wash the rice carefully, put it into a saucepan with one-half cup salted boiling water and the tomato pulp and cook until the rice is soft. Add the fat, the bread soaked in the milk, the mashed egg-yolk and seasonings. Stuff the tomato shells with this mixture, replace the tops and place in a baking-dish.
Bake in a moderate oven (350°-400° F.) until the tomatoes are soft (about twenty minutes). The curry-powder gives an unusual flavor to the tomatoes, but may be omitted.