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Vi teaspoon each ground allspice, nutmeg and cloves 1 teaspoon baking soda Vi teaspoon baking powder Pinch salt Vi cup sliced almonds
Peel and seed tomatoes. Puree in blender or food processor until smooth. Measure off 1 Vi cups tomato puree. Set aside.
Place eggs, oil and sugars in bowl of electric mixer. Beat at high speed about 3 minutes, until fluffy and doubled in volume. Add tomato puree and mix well.
Combine flour, spices, baking soda, baking powder and salt. Add to liquid mixture and beat about 2 minutes on medium speed until batter is smooth. Batter will be thin.
Scrape batter into well-greased flinch loaf pan. Sprinkle top with sliced almonds. Bake in preheated 350-degree F oven until skewer inserted in center of bread comes out clean, about 50 minutes. Cool in pan 20 minutes and turn out to cool completely on rack. Store wrapped tightly in plastic. Best served next day. SUMMER VEGETABLE SALAD 8 white potatoes 2 ears corn 12 radishes 1 small head lettuce Vi cup fresh basil leaves Vi cup fresh borage leaves 1 tablespoon cracked pink peppercorns 1 tablespoon rice wine vinegar V4 cup vegetable oil V4 cup ohve oil
Yields 4 servings.
Steam or boil potatoes until tender, about 10 or 15 minutes. Blanch ears of com; remove kernels from cob. Arrange vegetables and lettuce on 4 plates. Garnish with herb leaves and flowers. Mix peppercorns, vinegar and oils. Spoon on salad.
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