SHRIMPS IN TOMATO CASES
("The Settlement" Cook-Book, 1903)
For one and one-half cups of shrimps, broken into small pieces, prepare six medium sized tomatoes by cutting in halves, removing the pulp, and inverting on a sieve to drain.
Melt in saucepan two tablespoonfuls of butter, and cook in this, slowly, two slices of onion until slightly browned, then remove onion and add the tomato pulp.
Cook this for fifteen minutes, and add a cup of stale bread crumbs and cream to make a soft paste, about one-fourth a cup.
When well blended, add the shrimps, also high seasoning of salt and paprika, place in tomatoes, cover with buttered crumbs, and bake quickly until browned.
Serve in lettuce leaves or on rounds of bread, either toasted or fried.
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