Peel your tomatas, cut them in half and squeeze out the seeds. Then put
them into a stew-pan without any water, and add to them cayenne and
salt to your taste, some grated bread, a little minced onion, and some
powdered mace. Stew them slowly till they are first dissolved and then
dry.
BAKED TOMATAS.--Peel some large fine tomatas, cut them up, and take
out the seeds. Then put them into a deep dish in alternate layers with
grated bread-crumbs, and a very little butter in small bits. There must
be a large proportion of bread-crumbs. Season the whole with a little
salt, and cayenne pepper. Set it in an oven, and bake it. In cooking
tomatas, take care not to have them too liquid. They will not lose
their raw taste in less than three hours' cooking.