Method.—Prepare the purée as directed in the recipe for Spinach Croquettes, No. 3748. After passing through the sieve, place it in a small stewpan, season to taste, then add the yolks of eggs, and stir over the fire until the purée thickens. Let it become quite cold, add the whites of eggs stiffly-whisked, stir them in as lightly as possible, and half fill china or paper ramakin cases with the preparation. Bake in a hot oven until set, then serve as quickly as possible.
Time.—To bake, about 10 minutes. Average Cost, 8d. Sufficient for 6 or 8 ramakins. Seasonable, March to December.
3752.—TOMATOES "ALL' INDIANA." (Fr.—Tomates à l'Indienne.)
Ingredients.—10 ozs. of rice, ¾ of a pint of tomato purée (either tinned or made by passing tomatoes through a fine sieve), breadcrumbs, butter, salt and pepper.
Method.—Wash the rice, put it into a large saucepan of salted boiling water, boil rapidly for 10 minutes, then drain well. Put a layer of rice at the bottom of a well-buttered baking-dish, cover with tomato purée, and season with salt and pepper. Repeat the layers, cover the surface rather thickly with breadcrumbs, and add a few bits of butter. Bake in a moderate oven for 40 minutes, and serve in the dish.
Time.—About 1 hour. Average Cost, 1s. to 1s. 3d. Sufficient for 4 or 5 persons. Seasonable at any time.
3753.—TOMATOES "AL PANE." (Fr.—Baked Tomates.)
Ingredients.—6 or 8 firm tomatoes, breadcrumbs, butter, salt and pepper.
Method.—Slice the tomatoes rather thickly, place them in a fireproof dish with alternate layers of breadcrumbs, each layer being liberally seasoned with salt and pepper, and the breadcrumbs well moistened with oiled butter. Let the top layer consist of breadcrumbs moistened with butter. Bake in a moderately hot oven from 35 to 40 minutes, and serve in the dish.
Time.—About 1 hour. Average Cost, 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
3754.—TOMATOES "CON NOVA." (Fr.—Tomates au, Fromage.)
Ingredients.—4 firm tomatoes, an equal number of fresh eggs, cooked spaghetti, white sauce, grated Parmesan cheese, salt and pepper.
Method.—Cut off the tops of the tomatoes, scoop out the greater part of the pulp, season well with salt and pepper, and break 1 egg into each.
