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Tomato Paste For Sandwiches

(Sundries.) - (The Golden Age Cook Book)







Skin and cut small three large tomatoes, cook until tender and press

through a sieve fine enough to retain the seeds; return to the fire, add

two ounces of butter, two ounces of grated bread crumbs and two ounces

of grated Parmesan cheese. When it boils stir a beaten egg quickly into

it, remove at once from the fire. It must not boil after the egg is

added, as it will curdle. Turn the mixture into a bowl and when cold, if

it is not for immediate use, cover with melted butter.










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