SUMMER RECIPES

Dominion, Volume 26, Issue 102, 24 January 1933, Page 5

SUMMER RECIPES

Tomato Dumpling.— Cut: large, firm tomatoes in two- Scoop out the centre, mix the pulp with very thick cheese sauce, fill the halves with it, tie them together with white cotton, and egg and breadcrumb them twice over. Put them in a covered self-basting dish, with a spoonful of butter, unless you have a deep pan of boiling oil available —and cook for twenty’minutes in a moderate oven.

Cheese Marrow Fritters. — These are a delicious luncheon dish, especially iu hot weather. Slice the marrow and leave it to drain in a colander under a sprinkling of salt for an hour. Then dip it in pancake batter flavoured with grated cheese, and fry it in very hot fat. Sprinkle the fritters with cheese and brown them under the flame.

Pineapple Fruit Cream.— This is an excellent way of using up those leftovers of fruit which, complicate tbe day after a tennis party or dinner. There are a few raspberries, or a few strawberries and cberrie.s. and three or four plums, perhaps. Draiu some tinned slices or chunks of pineapple, and tease them out with a fork into their smallest flakes. Put the whole strawberries or raspberries and tbe stoned cherries or plums with these, and pour over them a cream or beatenegg sauce. Chill it without icing it, and it will not taste at all like a leftover. The pineapple syrup will do excellently for a fruit salad next day, or will greatly brighten stewed apples, if used instead of water. If fresh, pineapple is available serve the mixture in the scooped-out fruit, with its tuft of leaves as a lid.