Select large, firm ones, and do not peel. Slice half an inch thick,
and broil upon an oyster gridiron. A few minutes will suffice to cook
them. Have ready in a cup some hot butter, seasoned with pepper, salt,
a little sugar, and a half a teaspoonful of made mustard. As soon as
the tomatoes are done, dip each piece in this mixture and lay upon
a hot chafing-dish. When all are dished, heat what remains of the
seasoning to a boil, pour upon them, and serve at once.
Broiled tomatoes are much liked by those who have eaten them cooked in
this manner.