FOR THE HOME.

Thames Star, Volume LXVI, Issue 20242, 19 February 1938, Page 4

FOR THE HOME.

SELECTED RECIPES. HOUSEWIFE'S PKOBLEM. A question that is continually ton' fronting the housewife is the matte) of preparing new dishes for the dailj menu. Below are some selected re eipes that should prove helpful:— TOMATO SEASON IS HERE. TOMATO PULP. This recipe is good and will keep lor a year if directions strictly followed: 41b peeled tomatoes, 1 teaspoonful salt, 1 dessertspoonful sugar, 1 dessertspoonful butter. Boil these ingredients together for 10 minutes. Have ready some powder milk, tins or syrup tins, made hot, by standing on stove or in hot water. Fill tins to overflowing with the cooked pulp and when full press lids tightly town; when cool, run hot wax or fat round the edge to make airtight. Store in cool place. TO PRESERVE TOMATOES. Take 121 b firm, ripe tomatoes, pour over them boiling water, and remove the skins. Melt about lib butter in a preserving pan, and in it gently simmer tomatoes until soft. While very hot, place in warmed airtight preserving jars. Screw down lids at once, making sure that bottles are absolutely airtight. Tomatoes done in this way will keep for a year or longer provided they are properly sealed, and can be used in many ways, such as soups and breakfast dishes. Add any seasonings require when reheating.

TOMATOES VIRGINIA STYLE. Select 6 sound, ripe, medium-sized tomatoes. Wipe, prick each several times with a fork, arrange in baking dish and bake in a moderate oven until soft. Remove skins, arrange on serving dish and pour over a sauce mado of 2 tablespoonsful butter, three tablespoonsful flour, 1 teaspoonful salt, one-eighth teaspoonful pepper, and 1 cup thin cream. TOMATO SAVOURY. Cut tomatoes into rounds and fry in a little butter. Take some rounds of hot buttered toast or fried bread, and place a slice of the fried tomato on each round, and put a layer of grated cheese on top. GarnisTi each with a few capers. Put into oven to thoroughly heat, and serve hot. TOMATO AND CHEESE PASTE. ■ilb tomatoes, -loz butter, 2oz grated cheese, 4oz breadcrumbs, 1 egg, a littlo grated onion, salt and pepper. Scald, skin and cut up tomatoes, put into a saucepan with the butter, and simmer for 5 minutes; add cheese and breadcrumbs, beaten egg, grated onion, salt and pepper. Let cook slowly, stirring all the while until it thickens. Put into small pots, pour some melted butter on top. It will keep for several weeks. Delicious for sandwiches or as a savoury spread on toast or buttered biscuits. SPANISH TOMATOES. 24 green tomatoes, sliced; 1 large onion; 2 green peppers; \ cupful salt; 1 tablespoonful peppercorns; 1 tablespoonful mustard seed; 1 cupful brown sugar; 2 quarts vinegar. Alternate layers of sliced tomatoes with layers of sliced onion and chopped green peppers, in a large crock, and sprinkle each layer with salt. Let stand 24 hours, then drain. Put the vegetables in a preserving kettle, add the spices and sugar and cover with the vinegar. Cook gently for 45 minutes. Placo in clean, hot jars and seal.