Tomato Pie

6 Red-Ripe Tomatoes
Salt and Pepper
Brown Sugar
3 Cups Bread Crumbs
3 Tablespons Butter

Scald Tomatoes to remove the skins; cut each in two crosswise. Butter a deep pie dish and place six halves on bottom. Season with salt and pepper and sprinkle with sugar. Cover with crumbs and add a few bits of butter. Repeat with a second layer and bake in a 350 oven for 1/2 hour.

Fifty Years in a Maryland Kitchen, 1873
Miss Agnes Tilghman, Gross Coate  (Talbot)

I used my homemade bread crumbs which added to the quality of this delicious dish.

Served as a side with some smoked turkey necks 

Smearcase

Smearcase from the Fenwick Bakery on Harford Rd. is a unique Baltimore dessert. Similar to cheesecake, this version comes to Maryland by way of German immigrants.

Old Fashion Rice Pudding

Miss Fanny's Receipt Book
(West River) Anne Arundel

1/2 Cup Rice
1 Quart Rich Milk
2 Eggs
3/4 Cup Sugar
Pinch of Salt
1 Lemon
1/2 Cup Raisins
Nutmeg

Boil Rice slowly in milk until soft and creamy. Mix beaten yolks of eggs with sugar, salt, juice and grated rind of lemon. Add to rice; stir in raisins and stiffly beaten whites of eggs. Pour into a pudding dish; sprinkle with nutmeg and bake in 350 degree oven for 45 minutes. (I made mine sans raisins)