TOMATOES.
Tomatoes are “in season” for so loiig that thev arc regarded as more or less permanent items of the family menu. Here are tasty ways of serving them: — ' Tomato Savoury.—Dip thick slices of tomato in egg and biscuit crumbs before frying in butter. Place on toast, sprinkle with grated cheese, season, put in oven until cheese is brown. Serve hot. Tomato fritters are delicious. Make them as follows: Take a half-cup of self-raising flour, two eggs, a pinch of salt and a t„easpoonful of finely chopped parsley. Beat into a batter with a little milk. Cut tomatoes into thick slices, dip in batter, and fry to a golden brown. Servo very hot. Stuffed tomatoes make an ideal salad dish. Secure good, firm tomatoes of uniform size. If large, cut them in' half. If small, cut slice off top, scoop out pulp. Fill with any suitable salad or savoury filling. Fried tomatoes are a welcome breakfast dish, and easy to prepare. Simply slice the tomatoes and fry them in the pan, adding just sufficient butter to prevent sticking; also a little seasoning to taste. Serve on not toast.
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Bibliographic details
Manawatu Standard, Volume LX, Issue 250, 19 September 1940, Page 13
Word Count
188TOMATOES. Manawatu Standard, Volume LX, Issue 250, 19 September 1940, Page 13
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