1 lb. of tomatoes, 1 oz. of butter, 4 eggs, pepper and salt to taste. Scald, skin, and slice the tomatoes. Melt the butter in a frying-pan. Add it to the tomatoes with seasoning, and stew in the butter until quite tender and until a good deal of the liquid has steamed away. Whip the eggs and stir them into the cooked tomatoes; keep stirring until the mixture has thickened. Serve on hot buttered toast. This mixture can also be used cold for sandwiches.
TOMATOES À LA PARMESAN.
4 large tomatoes, 1 oz. of butter, 3 oz. of Parmesan cheese, 3/4 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. Make a sauce with the milk, meal, and cheese, seasoning it with a little cayenne pepper if handy. When the tomatoes are baked, place them on hot buttered toast, pour the sauce over, and serve hot.
TOMATOES AND ONION PIE.
Cut tomatoes and Spanish onions in slices, put into a pie-dish in alternate layers, add a little soaked tapioca, pepper and salt, and a little butter to taste. Put in sufficient water to make
gravy, cover with wholemeal crust, bake 1-1/2 hours; eat with baked potatoes and bread.
TOMATOES AU GRATIN.
8 medium-sized tomatoes, 1 breakfastcupful of breadcrumbs, 1 teaspoonful each of finely chopped parsley, mint, and eschalot, 1 egg, pepper and salt, 1 oz. of butter. Make a stuffing of the breadcrumbs, parsley, mint, and eschalots, adding the egg well beaten, and seasoning. Make a small opening in the tomato and take out the seeds with a teaspoon; fill the tomatoes with the stuffing, put them into a tin, place a bit of butter on each, pour 1/2 a teacupful of water in the tin, and bake the tomatoes 15 minutes.
VEGETABLE BALLS.
These are an excellent addition to stews. Boil till soft, and mash up together equal quantities of potatoes, turnips, carrots, lentils, vegetable marrow, and haricot beans, and season nicely with pepper, salt, nutmeg, and mixed herbs. Bind with beaten eggs, dip in frying batter, and fry the balls in vege-butter or oil till golden brown.