Required: About two teacupfuls of any cold curry. Half that quantity of curry rice. Six even-sized tomatoes. - Six neat rounds of toast or fried bread. (Sufficient for six.)

With a pointed knife remove a neat round from the stalk end of each tomato, and carefully scoop out the pulp, taking care not to break through the skin.

Put the pulp with the curried meat and rice in a small pan, and stir it over the fire until it is hot through, adding, if necessary, a little stock or milk. Season the mixture carefully. Then with a teaspoon carefully fill in the cases of tomato, heaping the mixture up high. Put the tomatoes on a baking-tin in the oven to heat them through. Place neat rounds of toast or fried bread on a hot dish, one for each tomato. Put a tomato on each, and serve very hot. Cost, from Is. 3d.