The New Zealand Railways Magazine, Volume 9, Issue 2 (May 1, 1934.)
Anyone travelling through N.Z. at present and seeing the large number of pine plantations now being milled cannot fail to appreciate the potential value of the large pine forests established by N.Z. Perpetual Forests Ltd.
Sawmillers are finding that it costs less, and is much more profitable to mill plantations instead of natural forests, which are now mostly inaccessible.
The importation of foreign boxing timber has dropped considerably and the milling of Insignis Plantations has been responsible for this.
Very satisfactory returns are being received for trees planted without any thought of profit.*
cakes. Put the halves of the tomatoes in the oven in a baking dish and fry the sausage cakes in smoking fat. When the tomatoes are just tender, lay the bottom halves on a hot dish. Put a sausage cake (which has been drained on paper) on each, then the second half of the tomato. Garnish with fried parsley and serve.
N.B. —Any cold minced meat or ham may be substituted for the sausage meat.
Tomato Savoury. —Biscuits (creamcracker or water), or puffs cut in half, hard boiled eggs, tomatoes, cheese, salt and pepper.
Cut the tomatoes in nice rings and place on biscuits. On top of the tomato put a ring of hard boiled egg, and decorate the egg with grated cheese.
The above make a tasty and colourful savoury, which one can produce “on the spur of the moment” in the tomato season.
In addition to the tomato savoury the following recipe for a sardine one comes in handy for an emergency. It is simply a sardine placed on hot buttered toast, cut to the size of the sardine.
Tomatoes Stuffed with Mushrooms.—Four tomatoes, 2ozs. butter, 4 fresh mushrooms, 2 shalots, 1/2 teaspoon chopped parsley, 2 tablespoons breadcrumbs, 2 tablespoons gravy, seasoning.
Wash the tomatoes. Take a small slice off each and carefully scoop out some of the pulp, taking care not to break the sides of the tomatoes. Wash and dry the mushrooms and chop them finely. Melt one ounce of the butter in a saucepan, add the shalots (peeled and chopped) and fry them a golden brown, then stir in the mushrooms, breadcrumbs and parsley. Mix well, and moisten with the gravy. Heat the mixture and season with salt, pepper and cayenne. Fill the tomato cases with this. Put the remaining butter here and there on the top of the tomatoes, arrange them on a buttered dish, and cook in a sharp oven for about ten minutes. Serve very hot on buttered toast.
“It makes me tired when people who ought to know better class tobacco as a mere luxury—something that can easily be done without,” remarked a Wellington tobacconist to a customer the other day. “As a member of the trade for forty years I know that the weed is almost as necessary to very many smokers as the food they eat, and that enforced abstinence from its soothing, calming influence is to them a very real hardship, especially when times are bad. Particularly is this the case in New Zealand where we are producing tobacco of the very finest quality. To what brands do I refer? Why, to all four brands so popular with smokers—Riverhead Gold, Navy Cut No. 3 (Bulldog), Cavendish, and Cut Plug No. 10 (Bullshead). I need hardly tell you that their purity is largely owing to the fact that they are toasted and are thus rendered as harmless to smokers as they are fragrant and delicious. Such tobacco may well be considered a ‘necessary commodity.’ It is certainly something more than a luxury.”*