TOMATO RECIPES.

New Zealand Herald, Volume LXIX, Issue 21118, 27 February 1932, Page 7 (Supplement)

TOMATO RECIPES.

0 Ripe Tomato Jam.—This is a very easy one to follow. Scald and peel any quantity of tomatoes required, and to every pound of tomatoes add gib. of sugar, the juice of half a lemon, half a teaspoonful of ground ginger. Place the ripe tomatoes in a pan with half the sugar and let it boil quickly. When well-mixed, add tho rest of the sugar, ginger, and lemon, and let boil quickly to preserve the colour for about half t£> three-quarters of an hour till it is well done. Tomato Sauce.—Use 121b. tomatoes and boil till broken up, then rub through a colander; then add £lb. salt, two pints vinegar, lib. sugar, white pepper, ginger, jOz. allspice, ioz. onions and ioz. each of„ maco and cloves. Boil all well for about two hours, then bottle and cork when cold. Tomato Pudding.—Scald £lb. tomatoes, add sugar to' taste, juice of one lemon, and put all in a well-greased piedisli. Placo in hot oven for a few minutes, then cover with the following mixture:—Two tablespoonsful of' butter, one tablespoonful sugar, beaten together: then add one wellbeaten egg, one cupful of flour, one teaspoonful baking powder, a pinch of salt, a few drops of lemon-essence, and one tablespoonful of .milk. Mix lightly nnd pour over hot tomatoes; bako for 35 to 40 riinutes in a moderate oven and servo with cream or custard.