TOMATO SAVOURIES.

New Zealand Herald, Volume LXII, Issue 18949, 21 February 1925, Page 6 (Supplement)

TOMATO SAVOURIES.

Tomatoes aro a very valuable asset to j the housewife when she. wants to serve : something savoury ami ornamental. M ln*y > can be used in very many ways, as tlie j following recipes show. Tomato Dumplings.—Wipe six or eight ! medium-sized tomatoes and cut a. small. I round out. at one end with a teaspoon. I Carefully scoop out, tie' soft pulp, and ! place the tomatoes upside down on a j dish to drain. Meanwhile make a filling j as follows: !/>■/.. butter, 3 lablespoonfuls \ breadcrumbs, loz. grated cheese, pepper i and salt and a pinch of mustard. Kill j the tomatoes then place tliem on rounds j ot pastry, wet the edges and draw the::; j together over the top of the tomato, ] exactly as for apple dumplings. Bake hi j a moderate oven for halt-an-hour. and j serve with brown sauce. 'I his can he; varied in several ways. Sausage Cutting j makes a change, or minced meat or 1 sh j can be used. Tomato Cream—Slew enough tomatoes ! to make a gill of puree when rubbed j through a sieve. Put ii in a pan with j half an ounce of gelatine, and stir mil:! j dissolved. Then turn it into a basin io j cool. Meanwhile, grate 2oz. of Parmesan i or other well-flavoured cheese and add to i the mixtures, together with seasoning J and cayenne. Finally add halt-a mil j of thick cream and stir carefully. When j nearly set. turn into small mould.-, which i have been rinsed out with cold water, j When sef. turn out on a bed of salad, and j garnish with parsley or cress. Tomato Puffs.--For this any pastry j trimmings can be used. Poll out the J pastry thinly and cut into romaN. <>u j one half of each round place some slices of tomato, sprinkle with finely-minced onion and a little grated cheese; also a tiny dab of butter. Wet the edges j of j]>r> pastry and fold in half, pressing i the edges well together. Fry in hot fa I. until a golden brown. Dust over witn cheese and cayenne pepper, and serve very hot. Stuffed Tomatoes.—Six or eight, tomatoes are required for this'dish. A j round should be cut from one end and , the soft pulp scooped out. The stuffing should bo made of one shallot, half an onion, one ounce of lean ham, one tea •s).mx"ji 11 ti I of parsley, half an ounce of butter, n little nutmeg, one table.-,pooutu! of brown sauce, one te,'i>poonful of grated Parmesan ehect>e. seasoning, and breadcrumb's. All these ingredients should be finely chopped, or grated, and moked gently in the butter until sofe Fill each tomato with the mixture, and bake gently until lender. '1 bis will fake about, ten minutes in a moderate oven. Serve on rounds of fried bread. Fried Tomato and Eggs in Cream Sauce.--1 tip thick, tine slices of impeded tomato in flour which has been seasoned with salt, sugar, and pepper. Brown j the tomato quickly in a hot frying pan I in a little vegetable fat. Remove the j tomatoes and lay the slices on pieces of foasf. on a hot platter. Melt two table- I spoonfuls of buffer, and two tablespoon- ) fuls of flour. Cook until the mixture begins fo bubble, fheri add gradually -me • cupful of cold milk. Season with' one- I half tea spoon ful of salt, and one-eight h I teaspoonful of pepper. Pour this si.tice over and around the slices, and arrange between and around the tomatoes on t.'io sauce, slices of hot, hard-boiled eggs.