Savoury Egg Fritters.
Six eggs, two large tomatoes, half-teaspoon mixed dried herbs, about three tablespoons ground biscuits (“Ixion” or any of the unsweetened “P.R.” kinds).
Hard boil three of the eggs and chop them finely. Skin the tomatoes, mash them and add to the chopped eggs with the remaining eggs (well beaten), herbs and biscuit powder. Should the mixture be too moist to mould add more biscuit powder; if too dry add a little water. Cut and shape into finger shapes and either fry in olive oil or bake on buttered tin or open earthenware baking dish. (The last-mentioned is the best method, as the baking dish can be brought to the table as it is, and there is only one dish instead of two to wash up afterwards.)