JELLIED TOMATOES.

New Zealand Herald, Volume LXVI, Issue 20366, 21 September 1929, Page 7 (Supplement)

JELLIED TOMATOES.

Six medium-sized tomatoes, one cupful trater, half a small onion, half a teagpoouful salt, one teaspoonfnl sugar, half a tabtepooninl gelatine, one tablespoonfal cold water, one tablespctonful vinegar, one mrrfnl vegetables, chopped. ftemeva the skins from the tomatoes, cut a slice from the stem end of each and scoop- oat tie pulp. Sprinkle the inside' of the tomatoes with salt and invert frhom to drain. To the tomato palp add water, onion cut in small pieces yfir? ths salt and sugar. Cook fifteen minutes and rub through a sieve. There jknTriri be about three-fourths cf a cupful ef the liquid. Add water, if necessary, to make up this amount or cook lander to reduce it. Add gelatine which has bam softened in cold water and, when dissa]4ad, add the vinegar.' Let stand until partially thickened and then add the chopped "vegetables. Diced celery, encumbers, a little chopped green pepper or cabbage makes a good combination. Till the tomato shells with the mixture and let stand until firm. Serve topped with 'parsley and mayonnaise.