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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)


• 1 can tomatoes.
• 6 cloves.
• 1/4 cup sugar.
• 3 slices onion.
• 1 teaspoon salt.
• Few grains cayenne.
• 1/4 cup butter.
• 1/3 cup corn-starch.
• 1 egg.

Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper.

Melt butter, and when bubbling, add corn-starch and tomato gradually; cook two minutes, then add egg slightly beaten.

Pour into a buttered shallow tin and cool.

Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs, eggs, and crumbs again, fry in deep fat, and drain.


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