CURRY SAVOURY

1 breakfastcupful of rice
1 ditto of Egyptian lentils
1 lb. of tomatoes
1 dessertspoonful of curry
2 eggs well beaten
1 oz. of butter
salt to taste

Boil the rice and lentils together until quite tender, and let them cool a little. Slice the tomatoes into a pie-dish, mix the curry, eggs, and salt with the rice and lentils, add a little milk it necessary; spread the mixture over the tomatoes, with the butter in bits over the top, and bake the savoury from 1/2 to 1 hour.