4 fresh tomatoes. 2 eggs.
2 teaspoons flour. 1/2 pint milk.
1 ounce butter. 1 teaspoon salt. 1/2 teaspoon pepper.
Scald and peel the tomatoes, and cut them in half (as one would split open a tea cake), and lay them cut side upwards in a baking tin which has been well greased with half an ounce of butter, sprinkle over them the pepper and salt, and place a small knob of butter on each half, pour in the batter, and bake in a hot oven for half an hour.
3 large tomatoes.
Proceed as in No. 115, but in addition place on each half tomato a thick layer of forcemeat, or any-kind of savoury mixture, of which various recipes will be found in these pages.
8 ounces tomato pulp.
1 ounce butter.
1/2 teaspoon flour. 3/4 teaspoon salt. 1/4 teaspoon pepper. Buttered toast.
Chop the tomato and shalot, then place them in a small stewpan with the butter, pepper and salt; simmer gently for about five minutes, stirring all the time with a wooden spoon; add the flour by degrees, and stir again until it thickens (about two minutes). Have ready six baked or poached eggs, and six rounds of hot buttered toast; spread the tomato mixture on the toast, cover with the eggs, and serve quickly.