Cookery for every household

Wash the rice and cook it in light stock until tender and without making it too moist. Season with the curry powder and a little salt if necessary. Fill the tomatoes with the curried rice, sprinkle them with some good brown gravy, pouring the remainder round, and return the dish to the oven for a few minutes. Serve the tomatoes on the dish on which they have been cooked. Sufficient for 5 or 6 persons. 589. Tomatoes & la Franpaise (Tomates & la Franpaise) 6 small ripe tomatoes. 1 cupful white or bechamel sauce. A few browned bread or biscuit crumbs. A little butter. Wipe the tomatoes, remove the stalks, and peel them according to directions given in Recipe 583. Grease J dozen small china or earthenware dishes and put a little sauce at the bottom of each. Place a tomato on the top with more sauce over and sprinkle a few crumbs on the top. Lay a small piece of butter on the top of each and bake in a moderate oven until the tomatoes feel tender when tested with a skewer. Serve the tomatoes in the dishes in which they are cooked as a separate course at dinner, or as a supper or luncheon dish. Time to cook, 10 to 15 minutes. Sufficient for 5 or 6 persons. 590. Tomatoes a la Portugaise (Tomates & la Portugaise) 6 tomatoes. 1 oz. butter. 1 table-sp. chopped onion. Seasoning. 3 oz. rice. 1 cupful light stock. 2 table-sps. grated cheese. First prepare the rice mixture for filling the tomatoes. Wash the rice and dry it well. Melt the butter in a saucepan, put in the chopped onion and fry it until lightly browned. Add the rice and cook it a few minutes without allowing it to take colour. Then pour in the stock, season to taste, cover the saucepan and cook in the oven until the rice is tender and the stock absorbed. Wipe the tomatoes, cut a slice off the stalk end of each and scoop out the soft inside. Fill up with the rich mixture, piling it high in the centre. Sprinkle with grated cheese, put a small piece of butter on the top of each tomato and cook in a moderate oven from 12 to 15 minutes. Serve hot, garnished with parsley. Sufficient for 5 or 6 persons. 591. Tomato Souffle (Souffll do Tomates) 1 lb. tomatoes. 2 oz. butter. 2 or 3 eggs. 1 07. potato or cornflour. A bunch of herbs. Seasoning. 1 gill milk. 1 onion. Wipe the tomatoes and cut them in slices. Put them into a saucepan with 1 oz. of butter, the onion thinly sliced, a small bunch of herbs and a little pepper and salt. Put the lid on the pan and stew slowly until the tomatoes are quite soft. The contents of the saucepan must be stirred occasionally to prevent them sticking. When ready, remove the herbs and rub the tomatoes through a fine wire sieve. Then melt the other ounce of butter in a saucepan, add the potato or cornflour and mix it in smoothly ; pour in the tomato puree and stir until the mixture no longer sticks to the saucepan. Add the yolks of eggs one at a time and more seasoning if necessary, and mix all together. Lastly, add the whites of the eggs beaten to a stiff froth, stirring them in very lightly. Pour the mixture into a well-greased souffle dish and bake in & moderate oven until well risen and firm to the touch. Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. Truffles (Trufles)