TOMATO PULP

Timaru Herald, Volume CXXXVII, Issue 19750, 17 March 1934, Page 14

TOMATO PULP

Ten pounds of ripe skinned tomatoes, half a pound of butter, pepper, and salt to taste. Boil all together for twenty minutes, stirring well. Put into hot jars with new rubbers, and screw down immediately. This pulp will keep for years, and is delicious added to scrambled eggs, soups, and gravies. Many other uses will suggest themselves. I often add breadcrumbs and serve with roast beef. The above proportions are sufficient to fill five 21b. quart jars. TRY SOME OF THESE. Cucumber and Pineapple Salad: Two cups grated pineapple (cooked), 1 cup diced cucumber, 1 lemon, 3 tablespoons vinegar, l cup cold water, 3 cup boiling water, * cup sugar, sprigs mint. Put half cup water in a saucepan with lemon rind and mint, and bring slowly to boiling-point; add salt and sugar. Soak gelatine in cold water and lemon juice five minutes. Strain boiling liquid over gelatine and stir until it dissolves. Stand aside to cool. When

cold (not set) add diced cucumber, pineapple. Pour into wetted individual moulds. When set, turn on to lettuce leaves and serve with a cream salad dressing.

Fruit Cocktail.—One and a half cups diced bananas, 1 cup orange juice, 2 tablespoons diced pineapple, 2 b cups diced peaches, 11= tablespoons icing sugar, preserved ginger. Mix all the fruits together, add the icing sugar, and pour over the orange juice. Serve in glass with a little finely-chopped ginger over each. Chill. (Enough for

six persons). Chicken in Jelly.—One fowl, 1 me-dium-size onion, 7 or 8 peppercorns, ham or bacon bone, gelatine, 2 hardboiled eggs, parsley, salt, lemon rind, and juice. Clean and dress fowl. Cut into joints and put into a saucepan with the onion, peppercorns, and sufficient boiling water to cover. Cook for three-quarters of an hour, add the salt, and continue to simmer until the meat falls from the bones. Remove fowl, and strain and skim fat from the liquid. Add lemon-juice, and 1 teaspoon gelatine to every cup of stock. Rinse the mould in cold water, and decorate with parsley and slices of hard-boiled egg. Pack in meat free from skim. Mince Tarts.—A rich short crust or puff pastry, quantity of mincemeat, icing sugar. Cut out and line individual tins with the pastry. Fill with mincemeat. Cover or leave open as desired, and bake in a hot oven for ten miifutes; reduce the heat and cook for another fifteen minutes. If covered with pastry, dust tops with powdered

icing-sugar before serving. Savoury Leaf.—Three cups flour, 1 egg, 1 heaped tablespoon butter, 3 tablespoons grated cheese, salt and pepper to taste, 2 teaspoons baking powder, 2 tablespoons finely-chopped ham, 1 tablespoon finely-chopped olives and gherkins. Sift flour, salt, and baking powder into a basin; rub butter in with finger-tips; add ham, cheese, olives, and gherkins. When mixed, add the well-beaten egg and milk—adding more milk if necessary. Mix into a moist but firm dough, and put into a well-greased scone tin and bake in a hot oven for the first 15 minutes; lower the gas, and cook 55 minutes in a slow oven. When cooked, turn on to a sieve to cool before cutting. Spread with butter and

Gooseberry Fool Preserve.—Take the required quantity of green gooseberries, not over-ripe. Cook the fruit till the juice flows, crushing with a spoon if necessay. Pour into a pointed flannel jelly-bag and squeeze out firmly as much as possible. All seeds and skins are retained. Measure the juice and pulp, place in the preserving pan, and add lib heated sugar to each pint of pulp. Boil until a few drops stiffen on a cold plate. Cool for a few minutes, pour gently into heated jam pots, seeing that each is quite full. Cover with a thin layer of melted hard paraffin or gummed covers, and store. When required for use, ice the pot if

possible. Place the necessary quantity in champagne or custard glasses, add a dessertspoonful of cream. Mix well. It should be served very cold. Place a layer of cream on the top and add a cherry. “Gooseberry fool” made in this way keeps indefinitely. Sparkling Punch.—One pint bottle grape-juice, 1 pint soda water, 1 pint bottle dry ginger ale, mint leaves, ice (ice cubes from a refrigerator, tinted green). Chill the above the ingredients and mix before serving. Garnish sprigs of mint.