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The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)


    1 can Tomatoes
    6 Cloves
    1/4 cup Sugar
    3 slices Onion

    1 teaspoon Salt
    A few grains Cayenne Pepper
    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 2 minutes, then add Egg slightly beaten.
Pour into a buttered shallow tin and cool.
Turn on a board, cut into squares, diamonds, or strips.
Roll in Crumbs, eggs, and crumbs again, fry in deep fat, drain.



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