Tomates à la Reynière.—Split the tomatoes at the side, and with a teaspoon remove the seeds and the pulp. Mince the latter with fine herbs (parsley, chives, etc.), a suspicion of shallot, and any fine mincemeat at hand (such as fine sausage meat, minced chicken, game, ham, etc., seasoning it all lightly with pepper, salt, and a very little grate of nutmeg. Fill the tomatoes with this farce, set them on a buttered baking dish, sprinkling them with very finely sifted bread raspings, and bake till nicely browned in the oven. Many cooks prefer to cut off the stalk end of the tomato, leaving it as a kind of cup, filling it up as before. Aubergines, or egg plants, are very good cooked in this way; baked potatoes are also very good treated thus, baking them, removing the floury potato, and mixing it with a rather liquid mince of any delicate kind, then, after seasoning it rather highly, replacing the cut off top and returning it to the oven till as hot as fire will make it. Vegetable marrows, and cucumbers, also are often scooped out in the same way, filled up with a mince mixed with their own pulp, tied back into shape, and steamed or stewed in butter till cooked, then dished after removing the tape, and served with any nice white sauce poured over them. Onions again are admirable stuffed. Peel and blanch some good equal-sized onions for fifteen minutes, then remove a little from the centre, and replace it with an equal quantity of good, highly-seasoned beef force-meat or sausage meat, binding this farce with an egg, or a nicely seasoned sheep's kidney may be used; arrange them on a buttered baking dish, strew a few browned breadcrumbs over them, and bake in a sharp oven till nicely browned. Serve very hot. Black game is excellent cooked thus, though any nice mince of cooked meat does well for it.