TO-DAY'S RECIPES

Sun (Auckland), Volume II, Issue 614, 16 March 1929, Page 22

TO-DAY'S RECIPES

ItOMATO PIE pj This is very much liked by vege- Cj tarians. Skin and slice some toma- Gj toes, and lay them in a pie-dish. Cj Sprinkle with salt, and pepper, and Cj a sprinkling of white sugar; add a Cj well-beaten egg and half -pint of Cj rich milk (or cream if you have j“ it). When the pic-dish is full put [V a layer of rich pastry over and 3 bake in a hot oven. fjj H TOMATO* FRITTERS ft

I Make some mushroom forcemeat hj and spread it out on a plate thinly In os possible. Take some ripe toma- Cj toes , cut them in slices, dip each Cj slice in vinegar, drain it, sprinkle Cj with pepper and salt, then wrap Cj each slice of tomatoes in a casing (j{ of forcemeat. Bring the edges to- [Jj gether, flour it, dip in butler and QJ fry in boiling fat. The mushroom qJ forcemeat is made by chopping up ru some mushrooms and frying in pj butter, sprinkling the mushrooms p] before chopping with a little lemon r£] “] juice to preserve colour. Add tv jD r 3 the mushrooms one or two hard- jy3 p] boiled eggs, and rub mixture p] p] through sieve while it is hoi. rQ ft TOMATOES STUFFED WITH ft ft RICE | r] Take a pint of boiled rice, and p] S mix with a. little broth, pepper “J “] and salt. After cooking these in- £] grcdicnls together for a few Cj l<l minutes, stir in two Lablcspoonfuls Cj Ci of butter. Simmer a little longer Cj Cj till the mixture is fairly stiff. Now Gj Cj tai four large tomatoes, cut off a Cj Cj small piece at the tops, and scoop Qj Cj out seeds and pulp, filling them Cj []j with the rice stuffing. Replace the cj Cj top slices, and cook in a little fj butter in a rather hot oven for 10 qJ pJ minutes, basting them wcli with the qJ jt3 butter. Serve on a hot dish .w.iih rG ji) fried parsley. pj