Three level tablespoons of cornstarch.
Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil. Cook for ten minutes and then fill into custard cups. Now break into each cup one egg and sprinkle with fine crumbs. Place a tiny bit of butter in the centre of the cup. Bake in a moderate oven for eighteen minutes.
TOMATO OMELET
Dip two tomatoes in boiling water to loosen the skin. Peel and then cut in slices. Place two tablespoons of shortening in a pan and fry the sliced tomatoes, turning frequently. Prepare an omelet and cook, using another pan. When the omelet is dry and ready to fold over pour the prepared tomatoes over it. Season, fold and then roll and serve.
BAKED TOMATOES
Cut a slice from the top of the tomato and with a spoon remove the centres. Chop the centres fine and then place in a bowl and add
One onion, grated,
Two tablespoons of finely chopped parsley,
One well-beaten egg,