TOMATOES CONTAIN VITAMINS FOR HEALTH

Hawke's Bay Herald-Tribune, Issue 2, 18 January 1937, Page 15

TOMATOES CONTAIN VITAMINS FOR HEALTH

Being particularly rich in the vitamins most esseutial to maintain good health, tomatoes are a most valuable addition' to fhe daily diet. They contain vitamin C, which helps to preserve the teeth, vitamin B which aids digestion by stimulating the appetite, and vitamin A, the most vital of all, which builds up body resistance. Tomato juice inakes a delicious and healthful drink. It is already popular in America as an early-morning cocktail or a before-dinnei* appetiser, and is gaining favour elsewhere. Simply put the tomatoes in a saucepan with a little water and cook slowly until soft. Strain the hquid into a container and leave in the ice^chest or refrigerator until required. Here are a few particularly tempting recipes: Jellied Tomatoes and Peas. — For the savoury part of lunch jellied tomatoes and peas are ideal. Cook 11b. tomatoes in a little butter. When soft, rub through a hair sieve, season with pepper, salt, a pinch of sugar, and chopped mint. Return to the pan, add a cupful of cooked green peas, then stit in &oz. dlssolved gelatin© and a teasooonful of vinegar. Pour into small moulds, rinsed out with cold water and stand in a cold place to set. Turn out, garnish with rings of hardboiled egg, and thin slives of cold potato — if any — or any other leftover, sueh a» crisp lettuce leaves or berTomato Sausages. — Two large tomatoes, small onion, 2 cups breadcrumlis, llb. minced steak, Jlb. fat bacon, chopped parsley, salt, cayenne, 2 eggs. Skin and chop tomatoes ; add onion, crumhs, bacon, meat, parsley, salt aad cayenne. Mix well together. Bind with the wellbeaten eggs. Form into a compact eausage shape. Tie in floured pudding cloth. Plung© into boiling water, bqil for two hours, remove from cloth and

serve on a hot dish with gravy or tomato sauce. Supper Savoury. — A tasty supper dish made with tomatoes and macaroni. Break 3oz. macaroni into short lengths and cook in boiling, salted water until tender. Season with .pepper and salt, then cover with a layer of skinned, sliced tomatoes. Pour over lialf a pint of white sauce, sprinkle with breadcrumbs and grated cheese, dot with butter, then bake in a hot oven for 20 minutea Tomato Brawn. On© pound tomatoes. 1 onion, sugar, salt, cloves, mace to taste, 2 tablespoons water, 1 desr sertspoon gelatine, Jlb. hani, 2 hardboiled eggs, lettuce leaves. || Wash tomatoes and chop finely with onion. Add water, sugar, cloves, mace and salt, and sijnmer gently till misture is quite soft. Then rub through a fine sieve. Add gelatine, . chop ham and out eggs into slices. Arrange ham and egg in small wetted moulds, pour in the liauid and place on ice to set. Unmould and arrange on lettuce leaves. Serve with mavonnaise