TOMATO RECIPES.

New Zealand Herald, Volume LXVII, Issue 20722, 15 November 1930, Page 7 (Supplement)

TOMATO RECIPES.

.As a foundation for a good dinner tomato pie is good. Grease a piedish, find cover the bottom with breadcrumbs f.nd grated clieese.

Put mi slices of tomato, sprinkled with chopped onions and seasoning. Repent, ciinnbs, cheese and tomato, until the disli is full, villi crumbs at the top. Dab bits of butter over, and bake in a hot oven.

For tomato pudding lino a greased basin with good suet crust. Scald and skin lib. or tomatoes, cut into thick slices, find put one-half into the crust. Sprinkle with 2nz. Of sugar, and add rind and

juice of two lemons. Add the rest, of the tomatoes, and more Migar, and cover with crust. Place a layer of greased paper on top, and steam three hours Tea and Supper Dishes. Tomato patties are fine for tea. Pour boiling water over two largo tomatoes, skin and pulp. Add ,',lb. breadcrumbs, two tablespoonfuls self-raising flour, 2oz. shredded suet, and pepper and salt. Bind with a tcaspoonful of meat extract, and ono < 4 gg. Form into small patties, and fry in hot fat. Tomato toast is nearly as good. Skin four largo tomatoes, mirico one small onion, 'and fry in loz. of dripping, but do not brown. Add tomatoes anil cook for 20 minutes. Stir in one well-beaten egg, thicken, and serve on slices of hot buttered toast. Sweet Tomatoes. Halve some largo tomatoes. Add sugar to a small cup of unsweetened cream, and beat until thick. Spread on and serve. Another way is to cook tomatoes in 11 syrufi of sugar and water, flavoured with lemon or cloves. Small fruit cooked jiu this way rn;iko a change from plums.