RICE AND TOMATOES

1/4 lb. rice
1/2 pint water
1/4 oz. of butter
pepper and salt to taste
1 large tomato or two small ones

Set the rice over the heat with the water (cold) and the butter and seasoning; let it simmer until the water is absorbed and the rice fairly tender. It will take 20 minutes. Meanwhile place the tomatoes in a small dish, sprinkle with pepper and salt, place a little bit of butter on each, a few spoonfuls of water in the dish, and bake them from 15 to 25 minutes. Spread the rice on a flat dish, place the tomatoes in the middle, pour the juice over, and serve.