Weekend Cooking: Tomato Croutes

Take small tomatoes, scald and peel them, then cut a slice from the stem end. Place them, the cut side down, on slices of buttered[Pg 42] bread, put them in a buttered baking tin, season with salt and pepper, bake ½ an hour. Serve with cold roast beef.

From: 365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year by Anonymous (1902 USA)