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One and one-half cups of stewing tomatoes,
One grated onion,
One tablespoon of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of paprika,
Three level tablespoons of cornstarch.

Dissolve the starch, salt and paprika in the cold tomatoes and bring
to a boil. Cook for ten minutes and then fill into custard cups. Now
break into each cup one egg and sprinkle with fine crumbs. Place a
tiny bit of butter in the centre of the cup. Bake in a moderate oven
for eighteen minutes.

TOMATO OMELET

Dip two tomatoes in boiling water to loosen the skin. Peel and then
cut in slices. Place two tablespoons of shortening in a pan and fry
the sliced tomatoes, turning frequently. Prepare an omelet and cook,
using another pan. When the omelet is dry and ready to fold over pour
the prepared tomatoes over it. Season, fold and then roll and serve.

BAKED TOMATOES

Cut a slice from the top of the tomato and with a spoon remove the
centres. Chop the centres fine and then place in a bowl and add

One onion, grated,
Two tablespoons of finely chopped parsley,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika,
Three-quarters cup of fine bread crumbs,
Three tablespoons of melted shortening.

Grease the tomatoes to prevent bursting and then fill, forming into a
point at the top. Place in a greased baking pan and add one-half cup
of hot water. Bake for forty minutes.

TOMATO FRITTERS

Cook a sufficient amount of tomatoes to measure two cups, adding

One onion, grated,
Two teaspoons of salt,
One teaspoon of pepper,
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.

TOMATOES AND STRING BEANS

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