Tasty and Topical

Otago Daily Times, Issue 24492, 28 December 1940, Page 10

Tasty and Topical

< TOMATO SALAD Required: Medium-sized tomatoes, cream cheese, stuffed olives, lettuce, salad cream. Put the tomatoes into boiling water for a minute, then skin them carefully. Take a sharp knife and , cut each tomato into eighths without cutting quite down to the bottom. Open up the tomatoes so that the cut portions resemble the petals of a flower and arrange them on lettuce leaves. Take a little cream cheese and moisten it with salad cream, mashing them together. Form into tiny balls and put one in the centre of each tomato. Garnish with sliced, stuffed olive, and serve salad cream separately. RHUBARB BUTTERSCOTCH PIE Take- three, cupfuls of chopped rhubarb, two eggs (beaten), half a cupful of brown sugar, three tablespoonfuls flour, pinch of salt, three tablespoonfuls thick cream, short pastry. Line a pie plate with pastry and fill loith rhubarb. Mix remaining ingredients together and . spread over rhubarb. Bake in a hot oven for 10 minutes, then reduce to moderate heat and bake until rhubarb is tender and custard set. Serve with whipped cream.