Cut nice, ripe, smooth fruit in two, lay them in a dripping pan in which a small piece of butter has been melted, placing the skin side down. Set over a brisk fire. When the under side is brown take them off the fire. Place them in an earthen baking dish, in which place them skin side down one at a time, being careful not to break them. In each one put a small piece of butter, a little salt and pepper and dredge a small portion of flour over them all. Place in a slow oven and bake them three hours. When done, carefully place one at a time on the dish in which they are to be served, and send them hot) to table. This is excellent.

Stewed Tomatoes

Scald and skin the tomatoes (unless canned), and place them in a stewpan without water. Simmer for half an hour. Add pepper, salt, a large piece of butter, a spoonful of white sugar and very little bread finely grated. Boil up once and serve hot.