FOR TOMATO TIME

Wairarapa Times-Age, 23 October 1939, Page 8

FOR TOMATO TIME

SOME SAVOURY DISHES. Stuffed Tomatoes. Take 6 firm, ripe tomatoes, salt and pepper, 1 teaspoonful minced onion, soft breadcrumbs, } cupful dry breadcrumbs (buttered). / Wash tomatoes, remove stem ends, and scoop out centre pulp, leaving a shell a quarter of an inch thick. Sprinkle with salt. Chop, pulp, and mix with an equal amount of soft breadcrumbs. Add onion, which has been sauted, and season to taste. Fill tomatoes with stuffing and place in a greased baking dish. Sprinkle with buttered crumbs and bake in a moderately hot oven for twenty minutes. Serve with cheese sauce. Tomato and Sausage Pie. Take 4 tomatoes, 11b. Sausages, 1 or 2 parboiled onions, 1 gill stock, 1 lb. rnashed potatoes. Peel the tomatoes by placing them for a minute or two in boiling water, then slice them and put them at the bottom of a greased pie-dish. Season to taste. Lay on the sausages and then the onions, sliced. Add one gill of stock. Now pile the mashed potatoes on top and cook in a moderate oven lor three-quarters of an nour. Serve hot. Tomatoes on Toast. Take 4 tomatoes, 4 rounds of toast, salt and pepper, l}oz. butter, chopped parsley. Toast and butter the bread while hot. Slice the tomatoes and place on the toast. Sprinkle buttered scallop shells. Cover lightly with browned breadcrumbs, add two or three small pieces of butter, bake in a moderately hot oven from ten to fifteen minutes, then serve as quickly as possible. This should be sufficient for six or eight shells. Tomato Cheese. Take 5 or 6 tomatoes, 2oz. cheese, seasoning, breadcrumbs. Cut the tomatoes into slices and pul a layer into a greased pie-dish. Grate the cheese and sprinkle a layer over the tomatoes, then breadcrumbs. Continue with alternate layers until the dish is full, but finish of! with breadcrumbs. Bake for half an hour in a quick oven. Tomatoes and Eggs. Take 4 tomatoes, 2 eggs, salad, chopped parsley, }oz. butter. Wash, wipe, and cut the tomatoes in halves and scoop out the centre. Melt a little butter in a saucepan and scramble the eggs with the pulp, of the tomato and add seasoning to taste. Fill this into the tomatoes; sprinkle some chopped parsley over them. Serve with green salad. Or if preferred fry the tomatoes for a few minutes and serve on fried bread.