Cooking For 1967 NEW WAYS WITH TOMATOES

Press, Volume CVI, Issue 31276, 24 January 1967, Page 2

Cooking For 1967 NEW WAYS WITH TOMATOES

(By CtLIA TIMMS)

Each year when tomatoes become plentiful new methods of serving them are welcomed. Try this tomato souffle —l’m sure you will find it delicious. You will need: 4 large tomatoes 3 whole cloves 1 bay leaf 1 large onion 2 tablespoons butter 2 tablespoons flour Salt and pepper Pinch of cayenne 1 cup milk 3 eggs 1 teaspoon brandy Quantity of prepared apple sauce.

Method: Peel and coarsely chop the tomatoes and cook over low heat without water for 10 minutes, stirring continually. Add the cloves, the bayleaf and the onion grated finely, but no salt Simmer gently 20 minutes, stirring frequently, but do not skim off the foam which will rise to the top. Strain through a sieve, pressing gently to extract as much pulp and liquid as possible. There should be about 2} cups. Melt butter In a pan and blend in the flour. Season to taste with pepper and salt; add the cayenne pepper. Gradually pour in the milk and cook until smooth and thick. Allow to cool then beat in the egg yolks, one at a time, beating vigorously after each addition. With the last yolk add the brandy. Let this mixture stand a few minutes before folding iu the stiffly beaten whites. Line a large buttered dish with a coating of thick apple sauce and fill it two-thirds full with the tomato mixture. Set in a pan containing hot, but not boiling water, and bake in a hot oven (375-400) 30 minutes. Serve immediately. Tomato bread makes a change with morning coffee or supper.

You will need: 1 2/3 cups milk 2/3 cup grape nuts 21 cups Hour i cup sugar 3 teaspoons baking powder 1) teaspoons salt 1 cup butter 2 eggs 1 cup chopped tomato (peeled)

Method: Heat the milk in a pan until bubbles form around the edge, then pbur this over the grape nuts and allow to cool. Sift the flour with the sugar, baking powder and salt. Melt butter and stir into cereal mixture the well beaten eggs, add the chopped tomato. Add this to the sifted flour, stirring only until the dry ingredients are sufficiently moistened. Turn into greased loaf tin and bake in a moderate over (350) about one hour, or until a skewer inserted into the middle of the loaf comes out clean. Cool in pan 10 minutes before turning out on rack to cool. Wrap in waxed paper or foil and refrigerate overnight. Cut in thin slices to serve.