Tomato Pulping
Pear Aunt Daisy, I do quite a lot of tomato work, and, for what it is worth, this is my method of getting tomatoes ready for straining. After boiling for’ about an hour I take my big egg beater and beat the mixture, whatever it jis, soup, relish, pulp or sauce. All thé skins stick to the beater but come off easily. This gives you much more pulp, and if straining is necessary, far more goes through with less trouble.
I.
W.
| Cheviot
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19540423.2.49.2.2
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New Zealand Listener, Volume 30, Issue 770, 23 April 1954, Page 23
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85Tomato Pulping New Zealand Listener, Volume 30, Issue 770, 23 April 1954, Page 23
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