THE COOKING OF VEGETABLE FRUITS, ETC. 
257 
Braised Cucumber with Beef Marrow.* — Peel and prepare a cucumber 
the same as for stuffing ; place in the cavity of each piece a long piece 
of marrow fat and cover with a little forcemeat or bacon. Braise till 
tender, glaze the surface, dish up, garnish with thin lemon slices, and 
sprinkle with parsley. 
TOMATOS. 
Baked Tomatos. — Chop finely 4 oz. of cooked ham, 1 oz. beef suet 
or fat bacon, and 3 to 4 mushrooms. Mix these with 1 teaspoonful 
of chopped parsley, add a grate or two of lemon rind. Fry these 
ingredients in a little butter, then season, and moisten with a beaten 
egg. Remove the stalks from 4 large ripe but firm tomatos, wipe 
them, and cut each in half. Scoop out some of the pulp, which may, if 
liked, be mixed with the stuffing. Put enough of the mixture in each 
half of tomato to completely fill it. Sprinkle the top with bread- 
crumbs, and place a small piece of butter in the centre of each. Bake 
in a fairly hot oven for 15 minutes. Dish up, and serve hot. 
Stuffed Tomatos a la Tartare. — Select 8 to 10 medium-sized firm 
tomatos (scald and peel them if so preferred), scoop out carefully 
the centre (pulp) part. Shred very finely the white portion of half a 
stick of celery, half a small cooked beetroot, the white of a hard-boiled 
egg, and rub the yolk through a coarse sieve. Fill the tomatos with 
layers of the above ingredients, and curl the fillet of an anchovy on 
top of each filled tomato. Place them on ice for about 2 hours. 
When required for table put a dessert -spoonful of tartare sauce in the 
centre of each. Dish up on crisp lettuce leaves, garnish tastefully, 
and serve. 
Sauteed Tomatos. —Wipe 1 lb. small, firm, even-sized tomatos with 
a cloth and cut into slices. Peel and chop 2 shallots finely. Melt 
ij oz. butter in a saute or frying-pan ; when hot put in the shallots 
and fry to a golden brown. Be careful not to let them get too brown, 
else the flavour of the tomatos will be spoilt. Place in the tomatos, 
and fry them over a brisk fire — they will take about 10 minutes to 
cook. Season with salt and a little mignonette pepper. Dish up on 
a hot dish, and sprinkle a little finely chopped parsley over the top. 
Curried Tomatos. —Chop half an onion very small, and fry it in 
butter until cooked ; then add a large dessertspoonful of curry powder, 
about 2 slices of minced apple, and a gill of rich gravy. Stir the 
ingredients all together, and allow them to simmer for 10 minutes. 
Add six small skinned ripe tomatos, and, just before serving, a tea- 
spoonful of lemon juice. The sauce for this dish should be thick 
enough to coat the tomatos. Serve with plainly boiled rice. 
Tomato Pudding. — Scald and peel 8 to 10 ripe tomatos, then slice 
them and range them in a buttered pudding basin with layers of thin 
slices of bacon and breadcrumbs. Season each layer of tomato with 
salt, pepper, and grated nutmeg, and sprinkle a little oiled butter 
between the layers of breadcrumbs. Continue thus till the basin is 
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