Tomato Purée.
Scald and peel about eighteen ounces of ripe tomatoes, and take out the stem end. Cut them up and put them in an earthen pan with a little salt, pepper, a bouquet, and one sliced onion. Stir over a moderate fire, parboil, and then rub through a sieve. Make a roux with one ounce of good butter and one tablespoonful of flour, cook for five minutes, then pour the tomatoes into the roux, add two ounces of meat jelly, and reduce for five minutes. Strain through a cullender and put into a Bain-marie until wanted.
Tomatoes ‘Ripieni.’
Choose twelve large and smooth tomatoes, cut off the stem end and take out the seeds. Put four ounces of grated bread, one quarter of an onion minced, a little salt, and two ounces of butter into a frying-pan; mix well and then fill the tomatoes with it. Put them in an earthen pan and cook for half an hour over a hot fire, serve very hot.
Tomatoes ‘al Riso.’
Take the pulp of six tomatoes and put it in a sauce-pan with two ounces of butter. Cook thoroughly, then strain through a sieve, add one large cupful of consommé, and cook till reduced one quarter. Meanwhile cook some rice in consommé, when done add the tomatoes, stir, and serve hot.
Tomatoes Stewed.
Scald and peel six large fresh tomatoes and cut each into six pieces. Cook in an earthen pot slowly for twenty minutes with one and a half ounces of fresh butter, one teaspoonful of salt, one of pepper, and half a teaspoonful of grated nutmeg. Then add half a teaspoonful of powdered sugar, stir well, cook for two or three minutes, and serve hot.
Tomatoes ‘in Umido.’
Scald, peel, and cut into bits twelve fine tomatoes, put them into an earthen pan and cook slowly for about half an hour. Then add one tablespoonful of butter, a pinch of sugar, some drops of onion juice, and a little pepper and salt. Cook for twenty minutes, and serve hot.