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The New Zealand Railways Magazine, Volume 9, Issue 2 (May 1, 1934.)

Home Notes

Home Notes.

We are giving here a few specially selected recipes dealing with the useful tomato. It is always a pleasant page 44 page 45 thought that the tomato contains valuable vitamines, as well as being such an aid in the making of attractive and appetising dishes.

Ordinary Tomato Soup. —1 1/2lbs. tomatoes, 1 tablespoon butter, 2 pints milk, 1 small onion, 2 tablespoons flour, pinch of baking soda, pinch ground mace, pinch celery salt; salt and pepper to taste.

Method: Wash and cut up tomatoes into a saucepan with the onion, mace, pepper and salt. Cook for five minutes after coming to the boil. Melt the butter in a double boiler, add the flour and stir to a smooth oily paste. Add the milk and stir until the sauce is smooth and slightly thick. Strain tomatoes into a basin, add baking soda and stand a minute, then gradually stir in the white sauce. Reheat, but do not allow to boil. May be served with a teaspoonful of whipped cream in each bowl. The tomato puree may be made the day before, or bottled tomato soup may be used.

Tomatoes Stuffed with Eggs. —Wash as many large sized tomatoes as required. Cut off the tops, and with a spoon scoop out the centres. Put this into a small saucepan with a small piece of butter, a little pepper and salt, and cook slowly. Now break an egg into each tomato shell, sprinkle with finely shopped parsley, a little pepper and salt, cover with breadcrumbs, put in a small piece of butter on each place on a baking tin, and cook for about half an hour. Have some toast ready on which to place the tomatoes, heat up the pulp to which a little thickening may be added if necessary, and pour over the tomatoes.

Tomatoes and Sausages. —Four tomatoes, 2 sausages, salt and pepper, sprigs of parsley.

Choose tomatoes of uniform size, and cut each in half. Slit the sausages from end to end and scoop out the meat. Season with salt and pepper. Have ready a floured board and with slightly floured hands and knife form the sausage meat into four neat round