Pinch of cloves,
One-half cup of cornstarch, dissolved in,
One-half cup of cold water.
Cook until thick and then pour into a shallow pan and set in a cool place to mould for four hours. Cut into oblongs and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.
TOMATOES AU GRATIN
Slice six medium-sized tomatoes in thin slices. Place a one-half inch layer of bread crumbs in a small baking dish, then a layer of tomatoes, then the bread crumbs and again the tomatoes. Repeat this until the dish is full. Pour over it one cup of thick cream sauce and sprinkle with fine crumbs. Bake in a moderate oven for twenty-five minutes.
ROAST TOMATOES
When preparing the roast for dinner wipe four tomatoes and then place them in the pan and roast with the meat, basting frequently.