Middle class cookery book

3 Large Tomatoes 2 Tablespoonfuls Bread Crumbs 1 oz. Butter Cut the tomatoes into halves ; take out the pulp care- fully without breaking the skins. Put the pulp into a pan with the butter, onion, crumbs, pepper, and salt ; stir over the fire till the mixture is hot. Fill the skins with the mixture ; sprinkle a little chapelure over (see “ Chapelure,” p. 133) ; pour a few drops of hot butter on each tomato ; bake in a hot oven for fifteen or twenty minutes. The onion may be left out if the flavour is disliked. Farce of Tomatoes Tinned tomatoes answer very well for this dish, but whether tinned or fresh, they must be skinned before being cooked. Butter a tin or pie dish ; cut the tomatoes into slices ; put a layer of tomato, then a layer of fine bread crumbs mixed with pepper and salt. Proceed in this way till the dish is full ; the last layer must be bread crumbs. Melt an ounce of butter ; drop it over the crumbs ; bake a golden brown in a hot oven. Serve in the tin or dish in which the mixture has been cooked, slipped into an ornamental dish. Browned onions can be added if liked. chap, vi BREAKFAST DISHES AND ENTREES 95 Macaroni and Tomatoes \ lb. Macaroni 1 Pint of Stock 1 oz. Flour >2 oz. Butter | Tin of Tomatoes 1 Small Onion J Teaspoonful Pepper Break the macaroni into convenient lengths ; put it into a saucepan ; cover it with hot water ; set it on the fire to boil. Let it boil for ten minutes ; then strain the water from the macaroni ; replace it in the pan ; add the stock, a little salt, and the pepper. Let the macaroni boil gently till tender ; it will take about twenty or thirty minutes. Melt the butter in a pan ; slice the onion into it ; fry it brown ; sprinkle the flour over, let it slightly brown ; add a tablespoonful of cold water, a little salt, and pepper. Strain the liquor from the macaroni into a basin ; mix it with the browned sauce ; add the tomatoes ; let the sauce simmer for five minutes. Put the macaroni on a dish and pour the sauce over. Be careful to remove the skins from the tomatoes before cooking. Savoury Tomatoes 4 Large Tomatoes \ oz. Butter 1 lb. Cooked Meat 1 Hard-boiled Egg 2 Tablespoonfuls Cooked Rice J Raw Egg 1 Teaspoonful Worcester Sauce Pepper, Salt Bake the tomatoes ; when nearly done, cut out a piece of the skin about the size of a halfpenny from the top ; take out some of the pulp ; place the cases on a baking tin greased with the butter. Mince the meat, mix it with the rice, pepper, salt, sauce, and the half egg> heaten up ; fill the tomato cases with the mixture ; bake for ten minutes. Take out the yolk of the hard- boiled egg, chop it; chop the white separately; when the tomatoes are ready, slip them on to a dish and decorate with the chopped egg. 96 MIDDLE CLASS COOKERY BOOK PART II Cod a la Portugais 1 lb. Cod Fisli 2 oz. Ham or Bacon ^ lb. Tomatoes % Small Onion | Teaspoonful Chili Vinegar 1 oz. Butter 1 Teaspoonful Corn Flour 2 Bay Leaves J Small Carrot i Teaspoonful Peppercorns 3 Tablespoonfuls Bread Crumbs 1 Egg 1 Sprig of Parsley £ Teaspoonful Salt