FOR THE KITCHEN

Rotorua Morning Post, Volume 1, Issue 150, 18 February 1932, Page 7

FOR THE KITCHEN

• SOME TOMATO RECIPES. GREEN TOMATO AND ORANGE JiM. Ingredients. — 81b green tomatoes, 7 or 8 oranges, 71b sugar. Method. — Cut tomatoes into slices. Cut rind thinly from the oranges and cut into shreds. Squeeze the juice of oranges. Place all in a bowl. Sprinkle with a little sugar and allow to soak for a few hours. Bring to hoil; add remainder of sugar, warmed, stir until it is dissolved, and hoil steadily about 1 hour or until it will jell. A little citrie aeid crystals may he added just as it is finished to flavour and to help to make it jell. Bottle while hot and seal when cold. TOMATOES STUFFED WITH RICE. Ingredients. — Choose 1 dozen tomatoes, smooth, and of even size. Method. — Remove. a thin slice from the top, and scoop out centre. Cook 1 cupful of riee in 1 quart of well seasoned stock, add i small onion, cut fine, and cook until tender and the liquid has all been absorbed. TOMATO JAM. Ingredients. — Six or 7 lemons, 81b ripe tomatoes, 71b sugar, loz root ginger. Method. — Cut tomatoes in slices, peel lemons very thinly and cut the rind into fine shreds. Sqeeze the juice, and put all into a large bowl: Skin ginger and cut into dice. Sprinkle with some of the sugar and stand for a few hours. Bring to hoil. Add balance of sugar, which should have been warmed. Stir until dissolved, and hoil steadily until it will jell, if a little is plaeed on a saucer to cool. Bottle while hot. Seal when cold. TASTY MARROW TOAST. Pare a medium-sized marrow. Cut up into four or eight pieces, according to the size of it. Boil until tender, drain away all water, and mash through a sieve. Pnt the pulp into a saucepan, heat well with a pieee of butter, salt and pepper. Drop in a new-laid egg. Stir well over the fire, until the mixture is quite dry and nice and lumpy. Have ready some hot, buttered toast. Pile on it the mixture. Grate over the top a little cheese and serve piping hot. GREEN TOMATO MUSTARD PICELE. Ingredients. — 31b green tomatoes, 2 lb onions, 1 cup brown sugar, 3 tablespoons mustard, § cup flour, 1 teaspoon mixed spice, 1 tablespoon tumeric, h teaspoon cayenne, liqts vinegar. Method. — Slice tomatoes and onions. Make a brine by boiling 4qts water and 11b salt and pour over the vegetables in a large bowl. Keep standing for 12 hours. Drain off the hrine after bringing just to boiling point. Then put the vegetables into a saucepan with the other ingredients, which have been mixed to a paste with the vinegar. Add rest of vinegar and bring to hoil, stirring until it is boiling. Boil i houiq then allow to cool slightly before bottling. Bottle and seal when cold with sealing wax. Keep in a cool place for a few weeks before using.