THE TOMATO AND ITS USES

Wairarapa Times-Age, 2 November 1938, Page 8

THE TOMATO AND ITS USES

DISHES YOU MUST TRY. The tomato season in the majority of homes means no more than an occasional salad, sandwich, or soup, each excellent in its way, but certain to lose favour if served without variation. Most housewives will not venture to experiment, and yet it is not always a wholly new recipe, or a more elaborate one that is needed when the popularity of the old one wanes. A perfectly ordinary tomato sandwich, for instance, is very much exalted by the , addition of a little strip of gherkin, and who but an enterprising home cook would think of serving cream cheese with the tomato course? Tomatoes are rich in vitamines, which, unlike those of other fruits and vegetables, are not destroyed in the canning or bottling processes, so that the introduction of this product to the menu, whenever possible, should be regarded as a duty. Here are two dishes that the cookery j expert of “The Australian Journal” says you really must try before the | season is over, for, although your preserved tomatoes will enable you to serve some of them during the winter, too, others, because the fruit must be firm, require the freshly picked article. For .breakfast —tomatoes with scrambled eggs and cheese. Take one egg, two small tomatoes, one dessertspoonful of milk, one dessertspoonful of grated cheese, salt and pepper, four rounds of buttered toast. Beat the egg and seasonings together. Beat in the milk and grated cheese, then add the tomatoes peeled and cut into small pieces. Stir over a low jet until lightly set, then pile on the toast and garnish with a sprig of parsley. Serve this at once. A nice cheese and tomato dish is made from one cream cheese, three firm tomatoes, lettuce, salt, and cayenne pepper. Wipe the tomatoes and rub well to give a polish. Slice off the stem ends with a sharp knife, then scoop out the pulp with a teaspoon and turn upside down to drain. Beat up the cheese with flavourings. Fill the tomatoes with the mixture and. sprinkle lightly with cayenne. Serve very cold on a bed of lettuce or cress.