TOMATO RECIPES

New Zealand Times, Volume XXXII, Issue 7077, 15 March 1910, Page 5

TOMATO RECIPES

TOMATO SOUFFLES.

One gill of tomato puree of pulp, o£o table.-oonful of, cream, « of butter, «f oTntrwl cheese, salt and peppei, oTe ofpowdered thyme, lo« Tflour, Lo-eggs. Put the: puree, ma stewpan, add thyme and butter, ai d ! et boil Mix flour and cream, and stu into the puree Stir with a wooden spoon over till firmer five minutes, then add cheese £d let Sol. Season with popper and salt Add one bv one the yolks of. two eggs. Whisk the whites, and mingle Srofnlly with the mixture. Three parts fill paper cases or china oases. Bake in a hot ovon for ten minutes, bcrve i at once. TOMATO TOAST. Eequired: On© ounce of butter, three large tomatoes, two eggs, pepper and salt. Peel and slice the tomatoes, ana Irv in the butter; add the eggs, and pepper and salt to taste. Stu- over the nre m it begins to thicken and then serve on small squares of buttered toast. TOMATO SOUP. . Required: One pint and a half of stock, half a pound of tomatoes, pepper and salt. Have one pint and a half of cleat stock (the boiling from mutton will do it vegetables were boiled in it), put it on the fire to heat. Scald the tomatoes, peel them, remove the seeds, and cut them into dice. Throw the tomato into the soup, season with, pepper and salt, boil up, and serve.