Tomato Time

Radio Record, Volume II, Issue 23, 21 December 1928, Page 12

Tomato Time

enema [HIS is the best season for tomatoes, and plentiful and cheap supplies will soon be on the market. They are a valuable item in the menn, and can be treated in a number of ways, Tomatoes stuffed and baked are a tasty savoury. You need six medium sized tomatoes, loz. butter, 4-teacupful breadcrumbs, loz. grated cheese, 4-tea-spoonful chopped onion, loz. finely-

— chopped bacon or ham, 1 egg, brown sauce, a pinch of sweet herbs, chopped parsley, and salt and pepper. Remove stalks of the tomatoes, and cut a small slice off the top of each, Scoop out a little of the pulp, taking care not to break the skin, Place all the ingredients, except the brown sauce, in a pan, and cook slowly, adding 2a little sauce gradually. Season well, fill the tomatoes with the mixture, and sprinkle a few crumbs over. Bake in a moderate oven for about 20 minutes, and serve on little round croutes of fried bread, One of the nicest soups is that made with tomatoes, To two pounds of tomatoes, allow 130z, butter, 20z. ham, 1 onion, 1 carrot, 1 quart stoek, 1 dessertspoonful cornflour, stick of celery, 3 cloves, mixed herbs, 5 peppercorns, parsley, a teaspoonful of salt, 4 pint milk, Wipe and peel the onion and tomatoes, and cut into slices. Cut the bacon, celery, and carrot into small pieces, . Place all the vegetables in a pan with the butter, and cook for a few’ minutes, Add the stock, ham, and herbs, and simmer gently. for about 14 hours, Remove the herbs, and rub the mixture through a sieve. Pour it back into the pan, and milk, and boil, Mix the cornfiour with a little milk into a thin paste, and stir into the soup until boiling, then simmer for sahout 10 minutes, and serve. _