THE RIGHT RECIPE

Evening Star, Issue 22526, 19 December 1936, Page 28

THE RIGHT RECIPE

WAYS WITH TOMATOES DECORATIVE AND NUTRITIVE DISHES. Tomatoes are specially suitable for summer serving, as they seem to tempt a jaded appetite more readily than do most other hot-weather offerings. Their high vitamin content recommends them for serving at any meal, and they are so decorative that they make a dish attractive on a day when other foods inspire no enthusiasm. These recipes suggest methods of using tomatoes for breakfast, luncheon, : dinnor, or supper Stuffed Tomatoes and Spaghetti. Take four large tomatoes, 11b green peas, Ilh spaghetti, 1 boiled onion, 1 'tnhlespoonful butter, salt, pepper, and grated cheese to taste. Remove tops from tomatoes. Scoop out pulp. Melt the butter in a saucepan. Chop and add onion. Fry for two or three minutes till onion is clear. Stir in tomato pulp. Cook to a mash, stirring all the while. Cook peas in boiling water. Drain and moisten with butter, and season to taste. Place in tomato shells. Arrange in a buttered fireproof dish. Stand in a hot oven for five minutes.. "Boil spaghetti in boiling water about 20 minutes. Drain. Mix with tomato and onion puree. Place a ring of spaghetti round each tomato. Sprinkle with grated cheese. Place in oven until cheese is melted, and servo. Tomato Pie. Take 1 pint stewed tomatoes, 1 tin sweetcorn, 1 tablespoon ful butter, 1 tablospoonful breadcrumbs, Jib grated cheese. First put a layer of corn in a buttered baking dish, then a. layer of tomatoes. Sprinkle with grated cheese and repeat

layers. Sprinkle with crumbs. Dot with butter. Bake for half an hour in a moderate oven. Stuffed Tomatoes in Aspic. Take 11b small, firm tomatoes, J-cup-ful cold water, 1J cupfuls boiling water, 4 tablespoonfuls smoked fish, pepper, salt, aspic jelly, 2 meat cubes, 14 tablespoonfuls gelatine, 4-cupful minced celery, mayonnaise, lemon juice, lettuce leaves or endive, minced parsley for garnishing. Remove a slice from the flower end of tomatoes, then carefully _ scoop out the soft centres. Season with pepper and salt, and turn tomatoes upside down to drain. Soften gelatine in cold water. Dissolve meat cubes in boiling water. Add gelatine and stir till dissolved. Season to taste with lemon juice. Leave iintil beginning to set, then pour a thin layer in the bottom of as many individual moulds as you have'tomatoes. Mix celery with flaked fish and moisten with mayonnaise to taste. ■ Stuff tomatoes with mixture, then place top-side down in each mould. Fill up with aspic and put aside to set. When required turn out on to individual plates lined with lettuce or endive leaves. Decorate each with a shot of mayonnaise and a little minced parsley. Tomato Eggs, Take 1 pint milk, 6 eggs, 2dz butter, 2 tablespoonfuls tomato catsup, 2 teaspoonfuls flour, pinch nutmeg, salt, pepper, breadcrumbs. Dissolve butter in a, saucepan, stir in flour, then season to taste with pepper and salt. Add milk and stir until it boils and thickens. Add nutmeg and tomato catsup. Boil eggs fox 15 minutes, so that they are bard. Slice eggs into a buttered l piedish, and pour in the sauce. Cover with breadcrumbs and brown in the oven. Tomato Custards. Take 6 largo tomatoes, 1J tea spoonfuls grated onion, 14 teaspoonfuls .salt, 3 eggs, 3 tablespoonfuls milk, breadcrumbs, 14 teaspoonfuls finely-chopped ■parsley, 4-teaspoonful paprika. Remove a slice from the top of each tomato, then scoop out the soft part with a spoon. Beat eggs well in a basin, then stir in the milk, onion, parsley, salt, and paprika. Pour this mixture into prepared tomatoes. Place tomatoes in a baking tin with a little fat, sprinkle with crumbs, and bake slowly for 30 minutes. Tomato and Egg Savoury. Take 3 new-laid eggs, 1 gill tomato ketchup, 4°z butter, 4-giU gravy, salt and pepper. Place a spoonful each of sauce and gravy and' a small piece of butter in three ramekin oases. Put an egg in each and cover with tomato sauce and the remainder of the butter. Bake for seven or eight minutes, or till sot, in a fairly hot oven. Tomato Tartlets. Take 1 large tomato, 1 sausage, 4-cupful breadcrumbs, salt and pepper, 4oz dripping, 1 toaspoo.nful tomato ketchup, 4oz short pastry. Line four patty-pans with pastry. Skin the sausage, and fry it in the dripping for 10 minutes. Pour boiling water on the tomato and l leave it for two minutes. Skin and riice the tomato and fry it with the sausage for 10 minutes. Pour off the fat and stir in the ketchup, breadcrumbs, and salt and pepper. Fill the tarts and bake them for 15 minutes in a hot oven. Tomato Toast. Take three tomatoes, four rashers streaky bacon, one egg, one small teaspoonful minced onion, , four oblongs buttered toast, seasoning, parsley. Cut four slices of tomato and put them aside, skin the remainder and mash to a pulp. Remove the rind from the bacon. Cut two of the rashers

in half, crosswise, and form each piece into a roll. Put the remaining two rashers through tho mincer. Cook the minced bacon in a frying pan for Imin. Add tho tomato pulp and onion and cook tho mixture for another minute or two, then draw the pan aside and stir in tho beaten egg. Season the mixture well and stir it over a low burner until it thickens. Serve tho mixture on oblongs of hot buttered toast, and sprinkle it with a little finelychopped parsley. Place a slice of tomato topped with a roll of bacon in the centre of each. The slices of tomato should be lightly baked- and the rolls of bacon cooked on a skewer—either in tho over or under tho grill.

Tomato Rissoles, Take |lb flour, one and a-half level teaspoonfuls baking powder, Jib butter, water to mix, two tomatoes (about 6oz), one small onion, 2oz breadcrumbs, seasoning, half a gill thick, white sauce, two hard-boiled eggs, one egg, deep fat for frying. Skin and chop the peel and mince the onion and minco the hardboiled eggs. Mix these with the sauce and stir in the breadcrumbs and seasoning to taste. If the mixture seems too moist, a few more crumbs may be added. Sift the flour with the baking powder, rub in the butter, then mix ingredients to a stiff paste with water. Roll the pastry out thinly and stamp it 'into rounds about Sin in diameter. Put a small heap of the prepared mixture in the centre of half of these rounds, damp edges, and cover them with the remainder of the rounds, pressing the edges together securely. Brush the rissoles with egg and fry them in deep fat till golden, frying only a few at a time. Then drain well and serve very hot.