Hard boil three of the eggs and chop them finely. Skin the tomatoes, mash them and add to the chopped eggs with the remaining eggs (well beaten), herbs and biscuit powder. Should the mixture be too moist to mould add more biscuit powder; if too dry add a little water. Cut and shape into finger shapes and either fry in olive oil or bake on buttered tin or open earthenware baking dish. (The last-mentioned is the best method, as the baking dish can be brought to the table as it is, and there is only one dish instead of two to wash up afterwards.)
Savoury Egg Patties.
The above Egg Fritter mixture made rather moist may be used as a filling for savoury patties.
Make for these a short crust with ½ lb. of Artox meal, 3 oz. of Nutter and water. Slightly bake the shells of pastry (made thin) before adding the filling, and finish to a golden brown.
Serve these and the fritters with either brown gravy or white sauce.
Sweet Egg Soufflé.
Five eggs, ¾ lb. soft cane sugar, 1 oz. ground rice, 2 oz. of butter, rind of half a lemon.
Separate the yolks and whites of the eggs. Beat up the yolks and sift in the ground rice, sugar and grated rind of the lemon. To this batter add the well-whisked whites. Well heat the butter in a frying pan, turn in the batter and fry over gentle heat till set. Fold over the edges and place on well-greased flat dish and bake for barely a quarter of an hour. Sift over some soft cane sugar and serve very hot.
Snow Eggs.
Three eggs, one and a quarter pints of milk, a teaspoon of soft cane sugar, vanilla flavouring.