These are generally grilled, fried or baked. To fry, cut in slices and flour. Use only just enough fat. Bake with or without fat. Medium-sized tomatoes take about 30 mins. STUFFED.--Cut a slice off the top like a lid. Scoop out the pulp and mix to a stiff paste with bread-crumbs, a little finely-chopped onion, and a pinch of savoury herbs. Fill tomatoes with the mixture, put on the lids, and bake in a tin with a little water at the bottom.
The young tops of nettles in early spring are delicious. Later they are not so palatable. Pick the nettles in gloves. Grasp them firmly, and wash well. Put a small piece of butter or nutter with a little pounded thyme into the saucepan with the nettles. Press well down and cook very slowly. A very little water may be added if desired, but if the cooking is done slowly, this will not be needed. When quite tender, dish up on a layer of bread-crumbs, taking care to lose none of the juice. This dish somewhat resembles spinach, which should be cooked in the same fashion, but without the butter and thyme.
Well scrub a medium sized carrot and grate it to a pulp on an ordinary tinned bread grater. Put the pulp into a cheese cloth and squeeze out the juice into a cup.
Line a pudding-basin with short crust. Mix together in another basin some good cane golden syrup, enough bread-crumbs to thicken it, and some grated lemon rind. Put a layer of this mixture at the bottom of the pudding-basin, cover with a layer of pastry, follow with a layer of the mixture, and so on, until the basin is full. Top with a layer of pastry, tie on a floured pudding-cloth, and boil or steam for 3 hours.
