CURRIED TOMATOES.
Peel and slice about 21b. tomatoes and put a layer of them in the bottom of a pie-dish; sprinkle with salt and a pinch of sugar, dot with bits of butter and add a dusting of curry powder, allowing about one teaspoonful of the latter for the whole dish. On the tomatoes put a thin layer of cold, boiled rice, then another of sliced tomatoes. Proceed in this way till the dish is full, the top layer being tomatoes. Cover with breadcrumbs and dot with bits of butter. Bake slowly for half-an-hour serve verv hot.
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Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20982, 19 September 1931, Page 7 (Supplement)
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97CURRIED TOMATOES. New Zealand Herald, Volume LXVIII, Issue 20982, 19 September 1931, Page 7 (Supplement)
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