TOMATO RECIPES.

New Zealand Herald, Volume LXIV, Issue 19626, 3 May 1927, Page 5

TOMATO RECIPES.

Tomato Scallops —Grease some scallop shells and put a layer of peeled sliced tomatoes in each Sprinkle with salt and pepper and cover with a layer of breadcrumb* mixed with grated chew. Continue a Item a! <• layers of tomatoes and breadcrumbs mixed with grtSed cheese, f'ontinue alternate lave, s of tomatoes and breadcrumbs until the shells are full, but the top layer must be crumbs. Put » fijvf small pieces cf butter here and lii('rc cvthe top. and in a f'.O-Of r ate oven from 15 to 30 minutes. Servi in the shells. Tomatoes a ritaheoo®. —Cut as JS&fl} tomatoes a» are desired m halves. Choos* large, firm one# for this dish. Scoop out the seeds, and place the tomatoes, cut H'.t'it up. to & fir reproof dish, with at ; ounce of oiled butter. Sprinkle them with salt and pepper, &M bake in a fairly hot oven for five minutes. lut an egg on each tomato half very careftsily. It is advisable to break the eggs separately into a cup. Return the dish t« the" oven, and let the ««gs just set Sprinkle them with chopped parsley, ann pour round a little hot tomato sauce e» Wowjj gravy and serve. , . Tomato ' Fingers.--Cut soms thick • fingers of wholemeal bread. _ Dip both j sides m tomato satire and let it soak im ' Then wtfsilb dip them in * _ better sad • frv a golden brown. Stack high oo on* and seree hot. " To make 'be battert , Two ■ tablespoonfoS". of who'eweal »* * | on# egg, and quarter pint of tatiM.