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Tomato Blocks

Select the most solid portions of a can of tomatoes, or use firm, fresh ones. Heat until soft, press through a sieve and then return to the fire and allow to simmer until it is reduced to a thick paste. To a half-cup of this paste add the whites of two eggs, slightly beaten, one-fourth saltspoon of salt and the same of paprika. A little tabasco may be added if liked. Pour this mixture into a shallow pan or earthware pie plate, place in hot water and bake in the oven until firm. When cool, cut into fancy shapes and serve several of these blocks in each portion of soup. These are especially good in plain consommé.