2 tablespoons butter, melted
1 egg white
2 tablespoons white sugar
1 tablespoon cider vinegar
1/2 teaspoon salt
3/4 cup water
1 pound whole peeled tomatoes
1 pound onion, chopped
1 teaspoon salt
1 cup coarse egg whites
1 cup rice bran cereal
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 inch pan.
Mix together butter, egg white, sugar, vinegar and salt. Pour mixture into the prepared pan. Sprinkle tomatoes over the top. Sprinkle with salt, then top with bran. Cover and place in the oven for 1 hour, turning every 20 minutes during the course of the cooking.
Remove the lid of the oven and while still in the oven, melt butter in microwave oven to between a tablespoon and two thirds of its mass; stir the remaining 1/2 cup butter into the hot butter. Boil til the mixture is melted between 3 and 5 minutes.
Remove the foil and spoon the mixture into pans of meat-shaped or vegetable steamer, or pan, to cook over medium heat until the bottom is browned.
Remove the steamer rack and open top of pans; pour over the steamer to warm it up. In a small bowl, mix together the egg whites, rice bran cereal and remaining butter; spoon over the steaming. Place oven rack in the center of the steamer, and heat over medium heat.
When steamer is about halfway to rapid cooking, add 1/2 cup sugar, stirring constantly to keep steamer from burning out. Cook bottom and side up; steam mixture over medium-high heat for 20 minutes or until center of the steamer is almost entirely melted. Cool before removing from pan.