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

thin, watery liquor that comes from them in cooking, and set it aside for sauces or for seasoning. Make of the thick portion of the tomato a layer in the bottom of a platter, seasoning to taste with pepper and salt, and, if desired, with a few drops of onion juice; make all very hot and lay on the bed thus prepared carefully poached eggs. If fried eggs are preferred, they may be substituted. Dust them with a little salt and pepper and serve at once. Tomato omelet Peel and chop four tomatoes. Soak a cupful of bread-crumbs in a cup of milk and stir them into five beaten eggs. Add the chopped tomatoes, season to taste and turn into a frying-pan in which two tablespoonfuls of butter have been melted. Cook until set, turn upon a hot platter, pour tomato sauce about the omelet, and send at once to the table. Curried tomatoes Put into a frying-pan a heaping tablespoonful of butter and half a small onion, grated. Cook until the latter begins to brown—about two minutes—and stir in a scant teaspoonful of curry powder. In this fry thick slices of tomato until tender, sprinkle with salt and serve. Another method of preparing curried tomatoes is to cook them by the recipe given for creamed tomatoes, adding a teaspoonful of curry powder to the cream sauce and pouring this over the fried tomatoes. Curried green tomatoes Cut large green tomatoes into very thick slices. Melt in a frying-pan three tablespoonfuls of butter and fry in this a small onion, sliced. At the end of two or three minutes stir into the melted butter a teaspoonful of curry powder. Lay the tomatoes in this mixture and fry them on both sides. When done, drain, sprinkle with salt and pepper, and serve. TURNIPS Mashed turnips Peel, lay in cold water for an hour; boil tender in hot, salted water; throw this off and fill up the pot with boiling water, slightly salted. Cook five minutes in this, drain well and rub through a colander or vegetable-press. Beat in a lump of