TOMATO DAINTIES

Sun (Auckland), Volume III, Issue 852, 21 December 1929, Page 25

TOMATO DAINTIES

APPETISING SUMMER DISHES AS HORS D’OEUVRES Allow half tomato a person. Choose firm, medium-sized tomatoes, plunge them into boiling water for a minute or two, then peel. Cut each in half with a sharp knife, remove the soft i part out of the centre, and fill up with shrimps mixed with mayonnaise or tartare sauce, and well seasoned. Dish each on a slice of cucumber and garnish with watercress. Other Fillings Preserved tunny fish pounded and j sieved with the hard-boiled yolk of an j egg, salt, pepper and mustard. Pour j on oil and vinegar dressing over the j tomatoes before filling them with this j mixture. Dish each on a small, crisp lettuce leaf. For Luncheon or Supper Fill some halved tomatoes with cur-

ried rice, place each on a small slice of grilled bacon, arrange on a fireproof dish, and bake in a moderate over for about 10 minutes. Serve in the dish in which they were cool'ed. For Dinner Souffle. Stew a pound of sliced tomatoes in an ounce of butter, add a chopped onion and a bunch of herbs, ! salt and pepper. When soft remove the herbs and sieve the tomatoes and : onion. Melt an ounce of butter in a pan, add loz of cornflour, and blend smoothly, then stir in a gill of the tomat.o puree, and stir rapidly until the mixture draws from the sides of the pan. Remove from the fire, and beat in the yolks of two eggs, one by | one. Whip the whites of the eggs to j a stiff froth, and stir them in lightly, j add more seasoning if necessary. Put J the mixture iinto small greased china | or paper ramakin cases, and bake in a moderate oven until firm when pressed, about 10 minutes. Serve immediately. Note. —The herbs may be omitted and a pinch of nutmeg used instead.