Ways With Tomatoes

Waikato Times, Volume 118, Issue 19762, 18 December 1935, Page 19 (Supplement)

Ways With Tomatoes

POPULAR SUMMER DISHES. Tomato and Apple Salad. Place a thick slice of tomato on a lettuce leaf. Shred some lettuce very finely and mix with mayonaise. Place some on the top of each slice of tomato, then a tablespoonful of very finely shredded apple, mixed with a little chopped mint. Tomato and Pineapple Jam. Take 61b. firm tomatoes (peeled and sliced), 1 large pineapple cut into dice, 4£lb. sugar, pinch of salt, and the juice of 3 lemons. Boil the pineapple with lib. sugar until it is soft, add tomatoes, and the rest of the sugar, and boil rapidly for about one hour. Add lemon j'uice and salt and test on a plate to see if it will set when cool. When ready remove from the fire ancl bottle while still hot. Tomato Relish. Take 51b. tomatoes, li apples, 41b. sugar, 1 pint vinegar, loz. ginger, 3 blades of mace, and a few cloves. Cook slowly till quite thick, and, when cool, bottle in jars. It is delicious for sandwiches or flavouring, and may be used with cold meat. Tomatoes and Peas. Take 3 or 4 firm medium-sized tomatoes cut them in half and scoop out some of the pulp. 'Season with pepper and salt and a finely-chopped onion, place in a buttered dish, and bake in the oven for about 10 minutes. Prepare £ pint rich white 'sauce, add to it 2 beaten egg-yolks, and stir over the fire till thick. Season with pepper and salt and a pinch of chopped mint, add 2 cups of carefully cooked green peas, make all thoroughly hot, and, when the tomatoes are cooked, fill with this mixture and serve. Tomato Toast. Take 1 ripe tomato, 1 egg, loz. cooked ham, ioz. butter, a flavouring of onion, salt, and pepper. Peel the tomato, cut up, and mince the ham and onion. Melt the butter, add the tomato, and cook for a few minutes, stirring all the time. Take from the fire to cool slightly, add the beaten egg, stir over the fire till it thickens, and serve on hot buttered toast. Tomatoes with Cheese Cream. Take 3 or 4 tomatoes, 1 gill cream, ljoz. grated parmesan cheese, 2 tablespoonfuls aspic jelly, salt, and pepper. Cut the tomatoes in half, remove some of the pulp, and drain them. Whip the cream stiffly, season with salt and pepper, whisk in the aspic jelly, which should be liquid, but cold. Add the grated cheese, fill the tomato shells, and pipe a pretty border with a rosepipe. Garnish with cress and serve very cold.