THE RIGHT RECIPE

Evening Star, Issue 22026, 11 May 1935, Page 25

THE RIGHT RECIPE

SOME TOMATO DISHES Baked Stuffed Tomatoes. Six tomatoes, three mushrooms,- oim tablespoonful ■ butter, one ' tablespoonful breadcrumbs, chopped parsley, onion, bacon (or chicken livers), a little lemon juice, salt and pepper seasoning. Chop the mushrooms, onion, and bacon, and fry until tender in melted butter. Mix in a, basin with the breadcrumbs, parsley,' lemon juice, and seasoning., Cut off the top from .each tomato and add the pulp to the ingredients. Mix until stiff and stuff the empty tomato cases with the mixture. Replace the caps which you cut off, and bake for about lOmin in a moderate oven. Serve on slices of fried bacon, or on rounds of thin toast.

Tomato Rarebit, Melt a dessertspoonful of butter in a saucepan and mix with it a dessertspoonful of flour. Gradually add a small teacupful of milk and stir until boiling. Have in readiness a teacupful of tomato puree which has been made by rubbing tomatoes through a sieve. Add 3oz of grated cheese, with a pinch of baking soda and a suggestion of cayenne, and make thoroughly hot. Beat one egg and add a little of the mixture to it, returning all to tho pan, but.do not boil. Pour on to butterfed toast, sprinkle with chopped parsley, and serve very hot. This is very nice for breakfast. Marrow, Stuffed with Tomatoes, Peel the marrow, rcpiove the seeds and cut out the pulp. Mix this with a chopped onion, some chopped parsley, two large tomatoes, salt, and pepper, a small crushed clove of garlic, two tablcspoonfuls of grated cheese, and 2oz of breadcrumbs. Fry all together until a light brown, then mix a beaten egg. Fill the marrow with tlii»> tio together, and bake in the oven in a fireproof dish with some stock at the bottom. Eggs and Tomtaoes, Baked in Oven. Cut tomatoes in slices, sprinkle with salt and pepper, dredge well with flour, then fry in butter. Put into a greased fireproof dish, break eggs on top, sprinkle with salt and pqpper, and a little grated cheese, or bits of batter on top, and bake, until whites of egg are set.

Italian Kidney Pie. Now, here is a delicious, and—to some of us—novel substitute tor the ordinary steak 'pie. You require |lb ox kidney, 2ox fat bacon. -Jib macaroni, Jib tomatoes, a little tomato ketchup, popper and. salt, and some short pastry. Put the kidney into a small saucepan with plenty of boiling .water, and let it come to the boil again. Add salt to taste. Break up the macaroni into short pieces, put it in also, and cook till tender. Then slice the kidney, skin the tomatoes, and, mince the bacon. Fill a piedish with alternate layers of kidney, macaroni, tomatoes, ami bacon. Add two tablcspoonfuJs of tomato ketchup to a little of the liquor in which the kidney was cooked, and pour this into the dish. Cover with a good short crust, and bake in a moderate oven. Serve very hot.