Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and make of it a sauce thickened with two teaspoonfuls, each, of flour and butter, rubbed to a paste. Season to taste. Toast rounds of crustless bread, lay these on a platter and pour the tomato sauce over and around them. Keep hot until the tomatoes are ready. When these have cooked for twenty minutes remove the cover of the roaster and drop into each half-filled tomato a raw egg. Replace the cover and bake just long enough to “set” the eggs. Upon each round of toast lay a stuffed tomato, sprinkle with pepper and salt and send to the table. Scallop of tomatoes and eggs Into a pint of stewed tomatoes stir a generous cupful of fine bread crumbs, a tablespoonful of melted butter, a half teaspoonful of sugar, pepper and salt to taste. Mix thoroughly and turn into a greased pudding dish. Upon the top of this scallop break as many eggs as will lie upon it side by side. Sprinkle with salt, pepper and bits of butter and bake until the eggs are set. Rice and cheese pudding Boil a cup of rice until each grain is tender and stands alone. Now beat in gradually five whipped eggs and a cup of milk, in which have been stirred two tablespoonfuls of grated cheese. Stir over the fire for a minute and pour the mixture into a greased pudding dish. Bake in a good oven for half an hour. Pilau of green peppers Cut green peppers lengthwise, removing the seeds with care, lest they make the green shells too hot. Fill the halves with boiled rice, into which has been stirred a tablespoonful of melted butter for a cupful of the boiled rice, and two tablespoonfuls of grated Parmesan cheese, with salt to taste. Mound the rice smoothly and high, and after the pilau has cooked ten minutes in a covered pan brown lightly. Serve hot. Scallop of sweet peppers and ham Cut each pepper lengthwise into quarters and remove the seeds carefully, lay in iced water for fifteen minutes, then drain. Cut each quarter in half. Butter