angie

1/2 lb. pine kernels, 2 medium-sized tomatoes, 1 medium onion, 2 new-laid
eggs.

Wash, dry and pick over the pine kernels and put them through the
macerating machine. Skin and well mash the tomatoes. Grate finely the
onion. Mix all together and beat to a smooth batter. Whisk the eggs to a
stiff froth and add to the mixture. Pour into a greased pie-dish. Bake in
a moderate oven until a golden-brown colour. It should "rise" like a cake.
It may be eaten warm with brown gravy or tomato sauce, or cold with salad.