Mi teaspoon 1/2 teaspoon salt 1 slices bacon, cooked and crumbled Parsley Cut the tops off tomatoes; scoop out pulp, leaving shells intact and rbservihg pulp. Sprinkle the inside of each tomato with salt and pepper. Cut the cores from the tomatoes. Cut the unpeeled'tomatoes into cubes. (I"} There should be 10 cups. Put ■ the tomatoes in a kettle and add the remaining ingredients. Bring to boil and stir so that the tomatoes cook evenly. Cover and cook for 30 minutes. Put the tomatoes through a food mill, pushing to squeeze the pulp through. It is the pulp that gives the juice the body. There should be four cups. Let cool, then chill. If you wish to can )he juice return it to the kettle and reheat until it is almost but not quite boiling. Pour the juict into two pint jars, leaving 1/4 inch pf heat space. Adjust the caps of the Jars, turning them to tighten. Process the juice for 10 minutes in a boiling water bath / can quitp a few tomatoes for winter use and have found the booklets put out by Rutgers University Extention Service most helpful. These are available through your County Home ^Economist Extension. Marioh Olsen. Dennisville Road. Cape

May Coifrt House, N.J. 08210 Following are a few of h\y family's favorite recipes using tomatoes. Fried Tomatoes 6 medium tomatoes, thickly sliced 1/2 cup flour ) ' I teaspoon sugar 1/2 cup butter or oleo I J/2 cups m-ilk i • 1/4 teaspoon basil Dip the tomatoes in flour with the salt and sugar. Brown quickly in the butter. Remove to serving dish. Add the mixture th'f tomatoes were dipped in to the'drippings in the pan slowly, stir until smenth, add the milk gradually, stirring until thidkened. Pour over tomatoes and 'sprinkle with basil. Serves &. (pepper if desired): invert to drain. Chop tomato pulp. Salte grefin peper and onions in butter. Add tomato pulp and remaining ingredients except parsley; stir well Spoon mixture into tomato shells, and place in shallow baking dish. Bake at 350 degrees for 25 minutes. Garnish with parsley. Yield 6 servings. (Florence Heal is former supervisor of home economics for the State of New Jersey and d resident of Cape May ) •

You’ve heard of Arthur’s Round Table From whence young men ^ strong and able, Would rush off to Neil's For their knightly meals (Not bad for a modern fable I)

"Upstairs at Nall's" Now Openl

NEIL’S

„ . _ . STEAK & OYSTER HOUSE

222 E. Schellenger Avenue Wildwood. NJ (609) 522-6060 Open 7 Days o Week ^ .Lunch & Dinnor Lato Sntkks

KREME LEMON CHOCOLATE HONEY DIPPED PlAfo

oowffliuts

th the trip.

It’s worth the trip.

10 WILDWOOD BLVD., RIO SRMDE 000-1101 Open 24 Hours, 7 Days

NOW . OPEN DAILY! w THE' Huntington House FEATURING COOKIES’ BUFFET

‘SOUP TO DESSERT”

Appetizers, Salads, Entrees, Desserts

And Beverage

Srrvr vnurtrl//rom 4 JO I'M at l»lr Raunti/ul Table of Mat foodt and Salad anil Deiitrt Ban

CHILDREN UNDER iVILS KIM

JUST OFF BEACH DRIVE Grant St., Cape May

PHONK

$84-5868

fashioned plain POWDERED JELLY BAVARIAN KRt^

AND THE

NOW UNDER THE SAME ROOF! BIGGER AND BETTER FOR ’82

The Coachman's Dining Koom now open with an exciting

new menu

Breakfast from 7:30 to

12 Noon Daily

•Dinner from 4:30 to 10:00 P.M. Daily Sunday Dinner

4:00 to9:00P.M.

Same FrltMHy Family M-

ra That Haa Ma4r t

-Ua A Favorite with Lacal Paaple And

VlaHaraTaat

Featuring A Delicious SALAD BAR 884-8463

"The Best On The Beach Front The Coachman's Motor Inn 205 Beach Dr., Cape May, N.J.

The Rusty Nail Now Open Wim Music

For Your Listening Pleasure

Nightly Except Monday “DYNASTY

CaMMl Ocetw Frwit towage Per Afteraeon Or Eveatag Relaxtag. • FROSTED MUGS! • FROZEN SPECIALTY DRINKS • OUTSIDE PATIO! • DAILY LUNCH SPECIALS! • LATE NIGHTSNACKS! 884-0220 OPEN DAILY FROM 11:00 AM

CAP£ COUNTY MAGAZINE. 11