RECIPES WORTH TRYING.

Hawera Star, Volume XLVIII, 28 February 1925, Page 15

RECIPES WORTH TRYING.

MORE TOMATO DISHES. The tomato is perhaps the most versatile of all our summer vegetables, as its cheerful colour and refreshing flavour can be utilised with advantage in practically every dish from a soup to a savoury. Italian kitchens place great store on its culinary properties, . nd the following receipes may prove somewhat different from the usual methods of cooking and serving:— Tomato Pie.—Cook two pounds or ed tomatoes until, tender, a nd pa--..-, them through a wire sieve. Blend the tomato puree with sufficient boiled vice to make a thick creamy mixture; season with salt, pepper, and a pinch oi allspice, and turn into a buttered piedish. Cover all with a thick layer ot dried crumbs and grated cheese, and moisten with a tablespoonful. of melted butter. Bake a golden brown. This dish is also excellent made with macaroni instead of rice. Tomato ‘Salad.—Scald and peel the required number of totmatoes, make a small incision at the hjteni end, and carefully scoop out part of the centre. Prepare- some young crisp celery, and cut the stalks into tiny dice, hlencl it with one or 'two finely-chopped hardboiled eggs, and mix smooth and creamy with some mayonnaise sauce (without oil). Add a little of the scooped out tomato, and fill up the cavities in the cases, piling the mixture high up on each case. Place each case on a lettuce leaf, set them in a glass dish and serve at once.

Stuffed Tomatoes.—Scald and peel a number of firm, round tomatoes; out eaeh in half across the middle and remove the centre seeds. Place them side by side in a buttered dish and on each slightly hollowed tomato place a spooiiml of‘the following savoury mixture: A tablespoonful each of finely chopped onion, dried breadcrumbs, grated cheese, and chopped tomato, seasoned with -salt, pepper and nutmeg, and moistened with a little gravf or stock. This should all he mixed well together and spread on the tomato cases. (Well seasoned minced cold meat is also a nice mixture). Sprinkle a few morsdried crumbs over the cases, moisten with a little butter, and bake about 1-3 minutes, or until thev have become a golden brown on top. Tomato a la Peine —Boil 4oz of macaroni in salted water until tender, dram and mix with a cupful of tomato puree and two heaped tablespoonfuls of grated cheese. Season with salt, pepper, and a teaspoonful of made mustard. Stir over the fire until well, blended, and when almost at boiling point stir in three or four haTtl-boiled eggs cut into riflgs. Turn all into a greased dish, cover with a thick dusting of dried crumbs, and moisten with a little melted butter. Bake until, a golden brown.

Tomato Souffle. —Cook a pound and a half of tomatoes until tender in a saucepan, and. then pass them through

wire sieve. Mix in a large cuptul ot fine white breadcrumbs, and season a'ith a teaspoonful of melted butte., salt, pepper, sugar and a Tittle powdered parsley. Slowly pour in four wellwhisked eggs, stirring all the time. Whisk all, together and pour into a buttered piedish. Bake in a moderate oven for an hour, or until set like a custarcl. If the oven is inclined to be too hot stand the dish in a pan of warm water.

Savoury Tomato Rice (a nice vegetable). —Boil half a cupful of rice in plenty of boiling, salted water, drain, and dash a cupful of cold water over it to separate the grains. Return to tbs saucepan with a teaspoonful of butter, a teaspoonful of finely shaved onion, salt, pepper and about a quarter of a cupful of tomato puree. Toss gently over the fire, until hot right through, and the onion is dissolved, and turn on to a hot dish. Only enough puree should be used to make the rice nice and moist, and a variation on this dish can be made by the addition of a little grated cheese added at the same time as the tomato.

Ah Italian Recipe (from a Tuscan cookery book). —Boil a cupful of rice until soft in salted water; drain, and acid a Little milk in which has been mixed a beaten egg flavoured with pepper, salt and a teaspoonful of buttor. Simmer over the fire for fivo minutes, and if the rice has not obsorbed all the milk drain again. Put the rice round a dish, smooth it into a wall, wash it over with the yolk oi a beaten egg, and put it in the oven until firm. Take the strained juice and pulp of seven stewed tomatoes, or half a bottle of tomato sauce, season with pepper, salt, sugar and a hint of chopped onion, and simmer for ten minutes. Then stir in a tea spoonful of butter and „wo tablespoonfuls of fine bread-crumbs. Cook for two or three minutes to thicken. and then pour the tomato into the dish in the middle of the rice. Serve very hot. Fried Tomatoes. Cut several scalded and peeled tomatoes into thick slices. Din each slice in beaten egg, and then into seasoned hread-crumlis which have been browned in the oven and dusted well with salt, pepper, sugar and allspice. Fry a golden brown in butter or clarified dripping, and serve with grilled Tolls of bacon.