Stuffed Aubergines (Egg Fruit)
Boil the aubergines until tender (25 to 30 minutes), and then half them lengthwise. Scoop out the pulp carefully, sieve it, and mix it with some fine brown crumbs (about a dessertspoonful to each half-pint), pepper, salt, and some oiled butter. Fill the skins with this mixture, sprinkle with crumbs and oiled butter, and bake in a moderate oven until browned.
Tomatoes au Gratin (Hot)
Take four tomatoes as nearly the same size as possible, and a slice off the top of each. Scoop out the middle of the tomato as much as possible, leaving the frames for cases. These set on one side. Work the pulp through a sieve, and mix into it a heaped-up tablespoonful of finely-grated breadcrumbs, add the yolks of 2 eggs, and mix well. Fill the tomato cases, heaping the mixture up, grate a layer of cheese over them, place on a buttered baking dish and bake for 10 minutes.
Tomato Pie (Hot)
Slice a good-sized onion thinly, blanch it, and fry in fat till lightly browned. Take 1 lb. of ripe tomatoes, skin and cut in slices. Place a layer of onions in the bottom of the pie dish with a good seasoning of salt and pepper, then a layer of tomatoes, with white breadcrumbs scattered over and a few pieces of butter, and so on until the dish is almost full. Have ready some well-mashed potatoes, and spread thickly over so as to form a crust, and bake until brown.
Tomatoes à la Crême de Fromage (Cold)
Whip ½ pint of cream until stiff, season it with celery salt and pepper. Add 3 oz. of grated cheese, then whisk in by degrees ¼ pint of cool but liquid aspic jelly, which has been flavoured with tarragon vinegar. Continue to whisk until the mixture begins to stiffen. Previously peel and halve some small round tomatoes, and remove the seeds from the halves when cut open, and drain for a little. Place each piece of tomato, when filled, on a cheese biscuit, and ornament it round the edge with a piping of cheese cream. Garnish the dish with cress, and put a tiny bunch into the middle of the cream with which the tomatoes are filled.
Tomato Canapés (Cold)
Cut some slices of bread 2½ in. in diameter, and ⅛ in. thick. Soak in milk and then fry a pale colour. Spread when cold with grated cheese and butter made into a paste. Dip some small tomatoes into hot water, skin them and put one on each piece of bread, placing some finely-minced parsley and grated Parmesan on each.