Cookery for every household

meat will do. Melt the butter in a small saucepan, add to it the shallot very finely chopped, and cook it slowly over the fire for a few minutes. Then add to it the meat, white bread-crumbs, dried herbs finely powdered, and parsley. Mix well together, season to taste with pepper and salt, and bind with the strained liquid of the tomatoes and a little sauce or gravy if necessary. Cook over the fire to swell the crumbs, then fill up the tomatoes with this stuffing, piling it rather high in the centre. Do not pack them too tightly or they will burst in the cooking. Sprinkle a few browned bread-crumbs on the top of each and place them on a greased baking tin. Cover with greased paper and bake in a moderate oven until tender, but not broken. Have ready five round croutons of fried bread, place them on a dish paper on a hot dish with a stuffed tomato on the top of each and garnish with parsley. A little brown or tomato sauce may be served separately. Note. — The above stuffing may be varied according to taste and the materials to hand. The meat may be omitted and a few chopped mushrooms or grated cheese added. Or, well cooked rice or macaroni, cut small and mixed with a little sauce or beaten egg and well seasoned, may be used. Or again, any nicely cooked vegetable, such as green peas, asparagus points, cauliflower, &c., if mixed with some tasty sauce and the yolk of an egg will make a very good filling. Time to bake, 10 to 15 minutes. Sufficient for 4 or 5 persons. 586. Stuffed Tomatoes, 2 Make a small hole in the stalk end of the tomatoes and press them gently to get rid of the liquid and seeds from the centre. Place them on a wellgreased dish or tin. Season. Fill the centre with a little chopped mushroom and shallot cooked in butter and mixed with a few bread-crumbs, chopped parsley, and seasoning. Pile the stuffing high in the centre, sprinkle with bread-crumbs and a few drops of oil or melted butter, and bake in a moderate oven from 15 to 20 minutes. 587. Tomatoes with Cream Sauce (Tomates a la Creme) y 3 or 4 firm tomatoes. Salt, pepper. A little butter. Croutons of bread. | gill cream. 1 gill milk. 1 table-sp. flour. Choose large firm tomatoes, wipe them and cut them in halves. Put them on a greased baking dish with the cut side uppermost, lay a small piece of butter on the top of each and season them with pepper and salt. Then bake the tomatoes in a moderate oven until they are soft without being broken. Place each half on a round crouton of fried bread and keep them warm. Add the flour to the liquid in the baking dish and mix it in smoothly, then pour in the milk and cream and stir until boiling. Simmer a few minutes and then strain this sauce round the tomatoes. Time to bake, about 15 minutes. Sufficient for 3 or 4 persons. 588. Tomatoes with Curried Rice (Tomates au Kari) 6 tomatoes. Salad oil. Seasoning. 3 oz. rice. Some light stock. 1 tea-sp. curry powder. 2 or 3 table-sps. brown gravy. Choose large firm tomatoes, wipe them, remove the stalks and cut them in halves transversely. Squeeze out the seeds and watery part from the centre, and arrange the pieces on a greased fireproof dish. Season them with pepper and salt, sprinkle with a little salad oil, and cook in amoderate oven about ten minutes.