[No. 116.]—Tomatoes in Batter.
(Seasoned.)
- 3 large tomatoes.
- [Batter].
- [Forcemeat].
Proceed as in [No. 115], but in addition place on each half tomato a thick layer of forcemeat, or any kind of savoury mixture, of which various recipes will be found in these pages.
[No. 117.]—Tomato and Egg on Toast.
- 6 eggs.
- 8 ounces tomato pulp.
- 1 ounce butter.
- 1 shalot.
- ½ teaspoon flour.
- ¾ teaspoon salt.
- ¼ teaspoon pepper.
- Buttered toast.
Chop the tomato and shalot, then place them in a small stewpan with the butter, pepper and salt; simmer gently for about five minutes, stirring all the time with a wooden spoon; add the flour by degrees, and stir again until it thickens (about two minutes). Have ready six baked or poached eggs, and six rounds of hot buttered toast; spread the tomato mixture on the toast, cover with the eggs, and serve quickly.
[No. 118.]—Turnips with Poached Eggs.
- 1 bunch turnips.
- 2 quarts water.
- 1 tablespoon salt.
- 2 teaspoons chopped watercress.
- Some browned breadcrumbs.
- 4 eggs.
- 1½ ounces butter.
- 1 teaspoon white pepper.