Drop upon a soapstone griddle as you would griddle cakes. Eat while hot, as a vegetable. Peas left over from yesterday are nice made up in this way.
Buttered rice
This, too, is a nice “made-over entrée.” Boil rice in the usual way, and, after draining well, press while warm into a bowl or mold. Next day turn it out carefully upon a pie plate and set in a quick oven. When it is hot all through draw to the door of the oven and butter abundantly. Shut the oven door and brown lightly. Butter again and sift a thick coating of grated cheese (Parmesan, if you have it) over all. Leave in the oven for a few minutes to melt the cheese, and heap irregularly with a meringue of the whites of two eggs beaten up with a pinch of celery salt. Brown very lightly, slip a spatula under the mold and transfer carefully to a hot platter.
It is a pretty yet a simple side dish, good and easily made.
Tomatoes farcies
Carefully peel large, firm tomatoes, and scoop out the centers. In the hollow thus left in each tomato put a layer of minced ham. Set the tomatoes in a bake-pan, sprinkle with salt and pepper, put a bit of butter upon the top of each and cook for ten minutes. Then drop upon the mince in each tomato a raw egg; dust with salt and pepper and cook until the eggs are “set.”
Tomato caps and saucers
Cut the tops from large, ripe tomatoes, and scoop out the insides with a small spoon. Keep these insides for the sauce, to be used later. Make a mince of cold roast beef or mutton, moisten it with a rich gravy, season to taste and half fill the hollowed tomatoes with this mixture. Set in a covered roasting-pan and bake for twenty minutes in a steady oven. Meanwhile, strain the tomato pulp, heat it and make of it a sauce thickened with two teaspoonfuls, each, of flour and butter, rubbed to a paste. Season to taste. Toast rounds of crustless bread, lay these on a platter and pour the tomato sauce over and around them. Keep hot until the tomatoes are ready. When these have cooked for twenty minutes remove the cover of the roaster and drop into each half-filled tomato a raw egg. Replace the cover and bake just long enough to “set” the eggs. Upon each round of toast lay a stuffed tomato, sprinkle with pepper and salt and send to the table.
Scallop of tomatoes and eggs
Into a pint of stewed tomatoes stir a generous cupful of fine bread crumbs, a tablespoonful of melted butter, a half teaspoonful of sugar, pepper and salt to taste. Mix thoroughly and turn into a greased pudding dish. Upon the top of this scallop break as many eggs as will lie upon it side by side. Sprinkle with salt, pepper and bits of butter and bake until the eggs are set.