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Tomato Timbales

Tomato timbales are made by stewing down some strained tomatoes until quite thick, seasoning with salt, pepper and onion juice and putting away until cold. To one cupful of this add three well-beaten eggs, mix thoroughly, then fill well-buttered timbale moulds. Stand them in a pan of hot water in the oven or put into a steamer and cook slowly until firm in the center as a baked custard would be. This is a delightful luncheon dish.