Around-the-world cook book

The tomatoes must first be stewed as follows: Scald the tomatoes, remove the skins and cut off the blossoms. Cut the tomatoes into quarters. Put them into the saucepan and simmer for about 1 hour, uncovered — then drain off the juice — keeping it for soup or sauce. Add 1 bud of garlic, or 2 slices of onion to the tomatoes, and simmer for another hour. Drain off the liquid, press the pulp through a sieve, and measure it. To every cup of juice (pulp) allow 2 eggs. Beat the yolks until light and add them to the tomato-pulp. Season with salt and pepper. Beat the whites stiff, and dry, ENTREES AROUND-THE-WORLD COOK BOOK and mix them with the other mixture lightly. Butter and fill the souffle cases about three-quarters full. Bake in a hot oven for 10 minutes, and serve at once. STUFFED TOMATOES WITH BAKED EGGS Tomatoes, 6, Grated cheese, 4 tablespoons, Bread-crumbs, 2 tablespoons, Melted butter, 1 tablespoon, Raw mustard. Salt and cayenne, Eggs, 6. Cut off the tops and scoop out the middles of as many tomatoes as may be required, allowing 1 for each person — the above allows for 6 persons. Make a stuffing with the ingredients: the grated cheese, bread-crumbs, melted butter, salt, cayenne, and raw mustard, the seasoning added to suit the taste. Stuff the tomatoes with this mixture, and cover the tops with buttered bread-crumbs. Stand them in a baking-tin and bake in a hot oven for half an hour. Melt a teaspoon of butter in a pie-tin, and carefully break 6 eggs over it. Bake them for 5 minutes, or until the whites are set. Have ready neat rounds of buttered toast. Slip an egg carefully on each piece of toast, and arrange the baked tomatoes around the eggs and toast, and serve immediately. This is an excellent dish for breakfast or lunch, and quite a substantial one. NUT CROQUETTES Ground English Walnuts, 1 pound. Salt, 1 teaspoon, Lemon, the juice of 14, Chof)ped parsley, 1 tablespoon, Flour, 2 tablespoons. Butter, 1 tablespoon. Milk, 1 cup. Egg, 1, well beaten. Mix the ground walnuts, the salt, and the lemon- juice together, and add the parsley. Put together the flour and butter, and with this, thicken 1 cup of boiling milk. Season, and mix it with the nut mixture, and add a well-beaten egg. Set it to cool. Form into small rolls, dip in egg, and cracker-crumbs, and fry till light brown. NUT AND CRUMB CROQUETTES Pecans, Dried toast-crumbs, Cream sauce. Pass through the chopper enough pecan-meats to make 1 cupful. Add to the nuts an equal amount of dried toastcrumbs, also passed through the chopper. Moisten with a highly seasoned cream sauce, and form into croquettes in the usual way. Fry in deep fat. A green pea sauce is delicious served with the croquettes. SOMERSET CLUB CROQUETTES Cheese, 1% cups, Eggs, 2 yolks, Butter, 3 tablespoons, Flour, 3 tablespoons, Milk, 1 cup (scant), Salt and cayenne. Melt the butter and rub in the flour. Then add the milk, stirring constantly. When boiling, add I/2 cup of grated cheese, and allow this to melt. Then take from the fire and stir in the remaining cup of grated cheese, and also the eggs, which have been cut into small pieces.