1 can tomatoes 1 teaspoon salt
6 cloves Few grains cayenne 1/8 cup sugar 1/4 cup butter
3 slices onion 1/2 cup corn-starch
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 two minutes, then add egg slightly beaten. Pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs, egg, and crumbs again, fry in deep fat, and drain.