RECIPES

Waikato Times, Volume 114, Issue 19054, 19 September 1933, Page 3

RECIPES

Lentil Cutlets. Boil together 1 pint of Egyptian lentils, 2 tablespoons of rice, an onion and a carrot in a quart of water. When they have become a stiff paste, turn on to a board, shape into cutlets, roll in breadcrumbs, and fry in boiling oil, browning both sides. Green Tomato Pie. Line a pie-pish with paste as for apple pie, sprinkle on it some dry flour, then a layer of green tomato thinly sliced. Sprinkle again with flour, add 2 cup of sugar, a lew small lumps of butter, and a teaspoon of water. Cover with paste, and hake till nicely browned. Tomato Souffle. Take 0 large tomatoes, squeeze through a coarse sieve. Beat \ cggyolks well, add them to the tomatoes, then a cup of breadcrumbs, a lablespoonl'ul of butter, a pinch of salt, a teaspoon of sugar, and a little cayenne. Beat all thoroughly, then fold in .the stiffly whipped whites of the eggs. Pour all into a buttered dish, and bake in a moderate oven for twentyfive minutes.