TOMATO SOUFFLÉ.

4 eggs, 1 oz. of Allinson fine wheat meal, ¼ lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shallots’, pepper and salt to taste.

Pulp the tomatoes through a sieve.

Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shallots’, and mix them with the butter.

When the butter is hot, stir in the wheat meal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan, then proceed as before, stirring in one yolk after the other.

Season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered Soufflé pan, and bake 15 minutes.