TOMATO RECIPES

Shannon News, 14 January 1927, Page 4

TOMATO RECIPES

Savoury Tomato. Half pound tomatoes, 1 yolk egg, 2 teaspoonsfuls salad oil, 1 teaspoonful anchovy essence, 1 teaspoonful each ot mustard and Yorkshire relish, cayenne pepper, small piece of butter. Skin the tomatoes as for stewed tomatoes, and cook them and rub them through a sieve. Mix with.the pulp the butter and egg yolk. Mix the other ingredients well together, and mix with the tomato. Heat well, but it must not boil. Serve piled on small rounds of buttered toast. Green Tomato Ghutney. Wash 21b. green tomatoes and cut them up and put into a big. Covei with 1 pint of vinegar and cover jar and cook in oven until tender. Then add lib. stoned raisins chopped, lib. brown sugar, £oz. mustard seed crushed, Joz. cayenne, 2oz. salt, and 2large chopped onions. Add another I pint of vinegar. Turn all into preserving pan and boil 15 minutes. Pour into hot bottles, and when cold cover tightly. Tomato Jelly. Cut up 61b. of tomatoes, put them irto a pan with the rind of 3 large lemons and heat gradually until the juice runs out well. Simmer for a few minutes and. then strain through a jelly bag. Boil up the juice, add lib. of sugar for each pint of juice .d? the lemons, and boil together till the jelly sets when tested. Tomatoes A La Fortugaise. Six tomatoes, 3oz. rice, 1 cupful of light stock, loz. butter, 1 small chopped onion, grated cheese, salt and pepper. Wash and dry the rice. Melt the butter in a pan, add the chopped onion and fry until lightly browned. Add the rice and cook a few minutes without allowing it to colour. Then add the stock. Season 'nicely, cover the pan, and cook in moderate oven until the rice is tender and the stock absorbed. Wipe the tomatoes, cut, slice off the top or stalk end, and sco,op out the soft inside. Fill up with the rice mixture, piling it high hi centre. Sprinkle with grated cheese, put a piece of butter on top or' each, and cook in a moderate oven 12 to 15 minutes. Serve very hot, garnished with parsley. Ripe Tomato Chutney. One pound ripe tomatoes, lib green juicy apples, lib onions, lib. brown sugar, 1 pint of vinegar, one tablespoonful each of mustard and salt, 1 teaspoonful each. of cayenne and mixed spice. ' Skin the tomatoes and slice and put them in preserving pan. Peel, core and slice apples, and also the onions, add the other ingredients and bring to the boil. Boil gently for two hours, stirring frequently. Then carefully pour into warm jars, and when cold cover tightly.