This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
Use either fresh or canned tomatoes. If fresh tomatoes are at hand, dip them into boiling water a moment to remove the skins. Cut them in slices and stew in an agate-ware or porcelain dish until tender, adding meanwhile for a quart of tomatoes half a cup of fine bread crumbs, stale but not dried. Season with a teaspoonful of salt, two teaspoonfuls of sugar, pepper to taste, and two or three tablespoonfuls of butter.
(MRS. McEWEN, Ohio
Use very tender new onions, or onions previously cooked and left over. If new onions are selected, cut in thin slices and sauté in hot butter a few moments without discoloring the onion. Butter an agate serving-dish; put in a layer of sliced tomatoes, season with salt and pepper, sprinkle with buttered bread or cracker crumbs, then add a layer of onion slices; continue in the same order, having the last layer of crumbs, until all the ingredients are used. Bake in a moderate oven half to three fourths an hour.
Cut the tomatoes in halves without removing the skin, dip in oil or melted butter, then season with salt and pepper, and dip in fine cracker crumbs. Put between a well-oiled tomato or oyster broiler, and cook until the crumbs are brown, turning often, so as to avoid burning the crumbs.
Mix together one pint of tomatoes (canned), one fourth cup of grated bread crumbs (centre of loaf passed through a colander), one tablespoonful of fine-chopped onion, one teaspoonful of sugar, and salt and pepper to taste; pour into a buttered baking dish. Beat four eggs, add half a teaspoonful of salt, a teaspoonful of sugar, and a cup and a half of milk; pour over the tomato mixture, and bake in a slow oven until set (about three fourths an hour).
Mix one pint of canned tomatoes, one cup of grated bread crumbs, one third cup of grated cheese (American factory cheese), half teaspoonful of salt, and pepper to taste, and pour into a buttered baking dish. Mix one third cup of bread crumbs with one tablespoonful of melted butter and two tablespoonfuls of grated cheese, spread over the top and bake about twenty minutes.
 
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