Tomatoes Rich in Vitamins

New Zealand Herald, Volume LXXIV, Issue 22628, 16 January 1937, Page 7 (Supplement)

Tomatoes Rich in Vitamins

Some Unusual Recipes T2EIXG particularly rich in tho vitamins most essential (>•> maintain pood health, tomatoes are a most valuable addition to the daily diet. Thc.v contain vitamin C, which helps to preserve the teeth, vitamin B, which aids digestion by stimulating the appetite, and vitamin A, the most vital of all, which builds up body resistance. Tomato juice makes a delicious and healthful drink. It is already popular in America as an early-morning cocktail or a before-dinner appetiser, and is gaining favour elsewhere. Siinplv put the tomatoes in a saucepan with a little water and cook slowly until soft. Strain the liquid into a container and leave in tlio ice-chest or refrigerator until required. Horo are a few particularly tempting recipes. Jellied Tomatoes and Peas.—For the savoury part of lunch jellied tomatoes and peas are ideal. Cook lib. tomatoes jn a little butter. When soft, rub through a hair sieve, season with pepper. ?alt. a pinch of sugar, and chopped mint. Return to tlio pan, add a cupfnl of cooked green peas, then stir in Joz. dissolved gelatine and a tea-

Pineapple and Tomato Jam

j7"ake three large pineapples, tomatoes, sugar according to weight. Peel the pineapples, remove the "eyes," and chop up finely. Put the tomatoes into boiling water, so that the skins come off easily; then put the pineapple and tomitocs into a preserving pan and stew gently till the pineapple is soft. Then add threequarters of a pound of sugar to each pound of mixture and boil till it is done. Let it cool a little before putting into the jars, which must be Warm and perfectly dry.

spoonful of vinegar. Pour into small moulds rinsed out with cold water, and stand in a cold place to set. Turn out, garnish with rings of hardboiled (Ogg, and thin slices of cold potato —if .any—or any other leftover, such as crisp lettuce leaves or cucumber.

Supper Savoury.—A tasty supper dish made with tomatoes and macaroni. Break 3oz. macaroni into short lengths, and cook in boiling, salted water until tender. Strain and turn into a buttered pieclish. Season with pepper and salt, then cover with a layer of skinned, sliced tomatoes. Pour over half a pint of white sauce, sprinkle witlr breadcrumbs and grated cheese, dot with butter, then bake in a hot oven for 20 minutes.

Tomatj Brawn.—One pound tomatoes, J onion, sugar, salt, cloves, mace to taste, 2.. tablespoons water, 1 dessertspoon gelatine Jib. ham* 2 hard-boiled eggs, lettuce "leaves. Wash tomatoes and chop finely with onion. Add water, sugar, cloves, mace, and salt, and simmer gently till mixture is. quite soft. Then rub through a fine sieve. 'Add'gelatine, chop ham and cut eggs into slices. Arrange ham and egg in small jvetted moulds, in the liquid and place or. ice to set. Unmoukl and arrange on lettuce , leaves. Serve with mayonnaise Tomato Sausages.—Two large tomatoes, small onion, 2 cups breadcrumbs, ]|b. pii need steak. Jib. fat bacon, chopped/parsley, salt, cayenne, 2 eggs. Skin, and chop tomatoes; add onion, crumbs; bacon, meat, parsley, salt and cayenne. Mix well together. Bind with the well-beaten eggs. Form into a compact sausage shape. Tie in floured pudding cloth. Plunge into boiling water, boil for two hours, remove from cloth r.nd serve on a hot dish with gravy or tomato sauce.