wall, wash it over with the yolk of a beaten egg, and put it into the
oven until firm. Take the strained juice and pulp of seven or eight
tomatoes, season with pepper, a little salt and sugar, and one-half of
a chopped-up onion; stew for twenty minutes, then stir in one
tablespoon of butter and two tablespoons of fine bread crumbs. Stew
three or four minutes to thicken, and then pour the tomatoes into the
dish, in the middle of the rice, and serve.


RICE WITH TOMATOES "ALL' INDIANA"

Wash a cup of rice and boil it. Take seven or eight good-sized
tomatoes, boil and strain them, and season with salt and a little
allspice. Take a baking-dish and put into it alternate layers of
tomato and rice, finishing off with a layer of tomato, covered up with
grated bread crumbs moistened with melted butter. Bake in a moderate
oven for a good half-hour.


RISOTTO WITH HAM

Cut into small pieces one ounce of raw ham, fat and lean. Chop up fine
a small piece of onion, and put it with the ham into a frying-pan with
one-half a tablespoon of butter. Fry slowly until the ham and onions
are golden. Then add one-half cup of uncooked rice; when it has cooked
for a few minutes, add twice its height of bouillon (or water), salt
and pepper, a dash of nutmeg, and mix well and allow it to boil for
twenty minutes over a good fire. Then take off the stove, add two
tablespoons of butter and two tablespoons of Parmesan cheese grated;
mix well and serve.