Tomates Au Gratin A L'indienne - Baked Tomatoes, Indian Fashion

Scald I dozen ripe tomatoes, peel and free them from seeds and cut then in quarters. Put in a pan with I ounce of butter, season with salt and a teaspoonful of curry powder and allow to stew over a mild fire until most of the liquid has evaporated.

Parboil 3 ounces of rice in salted water for 10 minutes, and then drain. Arrange alternate layers of rice and tomatoes in a buttered baking dish (tomatoes to be put in first and last), besprinkle with bread crumbs and melted butter and bake in the oven for about 20 minutes.

Topinambour A La Creme - Girasole (jerusalem Artichokes) In Cream

Webster says that Jerusalem is a mere corruption of the Italian Girasole, i.e., Sunflower, or Turnsole.

As a matter of fact the Girasole is no artichoke at all, it is a tuber and bears no other resemblance except in flavor.

Peel and wash the Girasoles; boil them in lightly salted water; when done drain and add to cream sauce.

Puree de Topinambour - Puree of Girasoles. Prepare as indicated for "Puree of Cauliflower."