salt. replace the slice on the top, place in a pan, and bake fifteen or twenty minutes. serve hot.
select perfect, ripe tomatoes. put in a pan, pour on enough boiling water to cover them, and let stand one minute. pour off the hot water, cover with cold water, and remove the skins. butter a baking dish on the bottom and sides. cover the bottom of the dish with bread crumbs made from crusts dried and rolled or ground. slice the tomatoes one-half an inch thick, and lay over the crumbs. cover the tomatoes with crumbs, sprinkle with salt and pepper, and drop on bits of butter. add another layer of 