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TOMATOES (au Gratin)

Slice some tomatoes, lay them in a flat dish, buttered and covered with bread-crumbs, then strew some chopped mushrooms over, with a little minced ham. If the flavour of onions. is liked, a small chopped onion may be added. Moisten with a little brown sauce, cover with more crumbs, add a few bits of butter, and bake in a quick oven to a nice brown.

TOMATOES (au Gratin), another way.

Dissolve an ounce of fresh butter in a stewpan, and mix half an ounce of flour smoothly with it. Stir it with a wooden spoon over a gentle fire for two minutes, then add very gradually three-quarters of a pint of good stock. Let it boil gently till it is reduced to rather less than half a pint. Put in with it a table-spoonful of chopped onion, three table-spoonfuls of finely-shredded parsley, and a little pepper and salt, and boil it quickly for ten minutes. Take eight or ten large ripe tomatoes. Slice off the stalks and the part that adheres to them, and make in the top a round hole the size of a shilling. Scoop out the seeds through this, and fill their place with the prepared sauce. Set the fruit carefully in a baking-tin, the stalk end uppermost, with two ounces of butter, and sprinkle bread-crumbs lightly over them. Put them in a brisk oven, and bake them for ten minutes. Serve very hot. Time to make the stuffing, about one hour. Probable cost, 1s. 3d. Sufficient for six or seven persons.