3 tsps. gelatine, 3 tbsps. hot water, 1/4 pint cold water, 6 medium tomatoes, 1 tsp. sugar, salt and pepper, 2 cups chopped ham.
Method: Cut the tops off the tomatoes, scoop out the centres. Place cold water and tomato pulp in saucepan, add sugar, salt and pepper, bring slowly to boiling point, put through sieve, add vinegar and gelatine dissolved in hot water. When thickening, add ham and fill the tomato cases. Leave to set. Serve with mayonnaise on lettuce.
Source: contributed by Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.23.
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