TOMATOES

Evening Post, Volume CIX, Issue 100, 30 April 1930, Page 15

TOMATOES

■'.■■ Tomatoes will be : at their best for some weeks to comej and for their'tonic qualities alono theyj/should figure in tho menu as often as possible: Tomatoes are one of the few vegetables whose health-giving mineral salts and vitamins are not deteriorated by cooking. All tho same, there is nothing more delicious than ripe red tomatoes eaten straight from the vine, with just a seasoning of salt and pepper. ' 'Scolloped Tomatoes. — Eemove the skins from the tomatoes by covering them with "boiling water for one minute, and then peeling off the skins with the blunt edge of a knife. Well butter a fireproof dish and sprinkle thickly with breadcrumbs. Put in a layer of sliced tomatoes junlafew rounds of finply-slicod onion. Sprinklo -with, salt and pepper. Repeat the layers until the, dish is full. Then coyer with a layer of grated cheese; sprinkle fine breadcrumbs over, put on a few pieces of butter, and bake a quarter of an hour, or until tho top is nicely browned, in a moderate oven. Breakfast or Supper Dish. —Use largo, firm tomatoes. Cut them in 'halves' across the- cores. On each half of tomato place a thin slice of cheeso and a thin slice of bacon. Stand in a baking dish with a few pieces of fat bacon, arid bake in a fairly hot oven until the bacon, is crisp; This is a delicious dish for breakfast or supper. Tomato .Sauce for Bottling.—Bake the tomatoos in a slow oven until tender, tho skins will burst when they are done. Rub them through a. fino sieve; I then measure the pulp. To every pint of tomato pulp allow half 'a pint of chili vinegar, half tablespoonful ahchovy essence, a finely-chopped eschalot, and -a fine-chopped clovo or garlic, a tabespoouful soya bean puste. and salt to taste. Put tho pulp in a stewpan, add the rest of tho ingredients, and simmer,until the eschalot and garlic are tender. Then pass all through a fine hair sieve, add more salt and popper if required, and bottle in airtight bottles. _____^_ - ___