258 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 
filled, cover the top with slices of bread dipped in butter. Cover with 
a cloth and boil the pudding for 2 hours. Unmould on to a dish, and 
pour a nicely-seasoned tomato sauce over the pudding. 
Tomatos on Toast. — Cut 6 ripe tomatos into thick slices, put these 
in a single layer in a buttered saute-pan or baking-tin, season with 
pepper and salt and a little lemon juice ; sprinkle with white bread- 
crumbs, put a small piece of butter on each of the slices, and bake in 
a hot oven for 15 minutes. Prepare some neatly shaped pieces of 
buttered toast, dress the baked tomatos upon these, dish up, and 
sauce over with the gravy left in the pan. 
Tomato Salad. — Six firm even-sized tomatos, 1 tablespoonful 
vinegar, 2 tablespoonfuls salad oil, 1 teaspoonful mixed mustard, 
1 teaspoonful chopped chives or parsley, pepper and salt. 
Wipe the tomatos, remove the stems, and scald the tomatos in 
boiling water for one minute, drain on a cloth, carefully remove the 
skin, and let cool. Then cut them into thin slices, and place in a 
salad bowl. Prepare the dressing as follows : Put 2 saltspoonfuls of 
salt in a basin, together with 1 saltspoonful of pepper, the mixed 
mustard, pour in the vinegar and oil, and mix thoroughly with a 
wooden salad spoon. Just before serving the salad, add the chopped 
chives or parsley to the dressing, and pour it over the tomatos. 
Tomato Pillau.- — Slice 1 or 2 small onions, and fry them in a stew- 
pan to a golden brown in 2 oz. of butter. Add 1 pint of tomato 
puree and J pint of vegetable stock. Season with salt and pepper, 
and bring to the boil. Skim, add \\ lb. of well-washed rice, and 
cook gently until the liquor is almost absorbed. Melt 2 oz. of fresh 
butter in a stew-pan, when hot add the rice, and stir over the fire for 
a few minutes. Cover the pan, and place it on the stove for about 
15 minutes. Dish up, and serve hot. 
Aubergines. 
Aubergine Pie. — Peel 6 aubergines and cut each lengthwise into 
4 pieces. Sprinkle the slices with salt, and leave them for 2 or 3 
hours ; then drain them on a clean cloth. Dip the slices in flour, 
then fry them in butter to a nice golden brown colour. Meanwhile 
mince finely \ lb. of cooked veal and 6 oz. of fat bacon, then add 
about a gill of tomato puree, and season with salt and pepper. Line 
a pie-mould with good short paste, spread a layer of the farce at the 
bottom, place some slices of aubergine on it, and cover them with 
another layer of farce ; proceed thus till the mould is full ; then melt 
2 oz. of butter and pour it over the top. Cover the mould with a 
layer of paste, and bake in a moderately heated oven for about an 
hour. Unmould carefully, dish up, and serve hot or cold. 
Aubergine Fritters. — Peel 3 aubergines or egg-plants and cut 
them across in slices of about J of an inch thick. Spread on a 
plate, and season with salt and pepper. At the end of half an hour 
drain them on a cloth. Dip each piece of aubergine in batter, drop 
