Page:Mrs Beeton's Book of Household Management.djvu/979

Rh Time.—About ½ an hour. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—½ a pint of tomato pulp, 2 or 3 tablespoonfuls of breadcrumbs, ½ an oz of butter, ½ a teaspoonful of finely-chopped onion, salt and pepper, sugar, nutmeg, browned breadcrumbs, butter.

Method.—Obtain the pulp by passing tomatoes through a fine sieve, or use preserved pulp. Heat the butter in a stewpan, fry the onion until lightly-browned, and add half the tomato pulp and white breadcrumbs gradually until the mixture has the consistency of very thick cream. Add a pinch each of sugar and nutmeg, season to taste with salt and pepper, and pour the mixture into will-buttered scallop shells. Cover lightly with browned breadcrumbs, add 2 or 3 small pieces of butter, bake in a moderately-hot oven from 10 to 15 minutes, then serve.

Time.—To bake the scallops, from 10 to 15 minutes. Average Cost, 6d. to 7d. when preserved pulp is used. Sufficient for 6 or 8 shells. Seasonable at any time.

Scald, drain and peel the tomatoes, and, when quite cold, slice them rather thinly. Arrange them neatly on a dish, sprinkle them lightly with salt and pepper, and moisten slightly with salad-oil and vinegar. Or after preparing the tomatoes, as directed above, cut them across in halves, season with salt, pepper, and a little celery salt, adding a few drops of tarragon vinegar. Put them aside for ½ an hour, then serve.

Ingredients.—Tomatoes, spinach purée, croûtes of fried bread, salt and pepper.

Method.—Remove some of the pulp and juice from the tomatoes, fill the cavities with spinach purée highly seasoned with salt and peeper, and bake in a moderately-hot oven until the tomatoes are soft. Serve on the croûtes.

Time.—To bake the tomatoes, about 10 minutes. Average Cost, 2d. to 2½d. each. Seasonable at any time.

Ingredients.—8 tomatoes, about ½ a pint of good gravy, thickening of butter and flour, cayenne and salt to taste.