TO-DAY’S RECIPE
TOMATOES A LA MARSEILLAISE For tomatoes a la Marseillaise have eight tomatoes, placed the outside up in a shallow baking dish. Sprinkle the tomatoes with salt and pepper and a thin layer of chopped green pepper, onion and celery, all chopped together until fine. Lay a slice of butter over each and bake for 45 minutes, or until the tomatoes are tender.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/WPRESS19350318.2.18
Bibliographic details
Waipukurau Press, Volume XXX, Issue 62, 18 March 1935, Page 4
Word Count
64TO-DAY’S RECIPE Waipukurau Press, Volume XXX, Issue 62, 18 March 1935, Page 4
Using This Item
NZME is the copyright owner for the Waipukurau Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in