ABOUT TOMATOES.

New Zealand Herald, Volume LXIII, Issue 19215, 2 January 1926, Page 6 (Supplement)

ABOUT TOMATOES.

Tomato Bredie. —Ingredients: lib. tomatoes, lib. best end neck of mutton, two onions, one red chilli, one teaspoonful sugar, loz.'dripping. Method. —Ist: Wash, trim and cut meat into neat pieces. Peel and cut up onions and tomatoes. 2nd: Heat the fat and fry the onions and meat to a nice brown. 3rd: Add tomatoes, sugar, seasoning and chilli, and simmer from two to three hours. Serve with plain boiled rice.

Tomato Eggs. —Ingredients: Four tomatoes. four eggs, a large teaspoonful chopped parsley, half teaspoonful chopped onion, a little melted butter, fine breadcrumbs, and pepper and salt to taste. Method. — Ist: Choose nice round and .firm tomatoes, wipe them and cut a slice off the stem end, scoop out the inside. 2nd: Mix the parsley and onion together and sprinkle a little into each tomato, then break an egg into each. 3rd: Cover the surface of the eggs with breadcrumbs, pour a little melted butter over, and bake in a greased dish 10 to 15 minutes in moderate oven. Serve in the dish in which they were cooked.

Tomato Soup.—lngredients: 21b. tomatoes, one carrot, one onion, one turnip, three pints stock, quarter pint milk. Hoz. cornflour, one teaspoonful sugar, a little parslev. four cloves, and a blade of mace. Method.—lst: Slice all the vegetables and simmer in the stock until tender, then rub through a wire sieve. 2nd: Return to the saucepan and bring to the boil. Blend cornflour and milk, add to boiling soup, stirring well, cook 10 to 15 minutes. Add sugar and seasoning. Tomato Sauce. —Ingredients: £lb. tomatoes, half teaspoonful salt, two or three cloves, one teaspoonful cornflour, one small teac.upful vinegar and water mixed, one onion, a good dust of pepper, a teaspoonful butter, one teaspoonful brown sugar. Method. —lst:_ Cut the tomatoes into thick slices, put into a jar, and add all the other ingredients. Mix well and cover the jar closely ,2nd: Stand this in the oven, and let the contents cook slowly for about one and ahalf hours. 3rd: Rub through a hair sieve and bottle for use. Note.—This sauce keeps well, so can be stored. Tomato Jam.—lngredients: Tomatoes, sugar, bruised ginger, and lemon juice, salt, water. Method.-lst: Use small yellow or red tomatoes and lib. sugar to each lib. of fruit. Prick tomatoes and steep for 20 minutes in salt and water, using one tablesjjoonful salt to three quarts water. 2nd; Rinse tomatoes m fresh water and drain well. Put half cupful of water in the preserving pan, then layers of fruit and sugar, starting with fruit Bring slowly to the boil, then boil quickly for about two hours—skimming carefully—until fruit is transparent. Add the ginger while boiling and remove when sufficiently flavoured. Bottle and store in a dry place.