Moisten slices of toast and serve with a dressing prepared by heating a pt. of strained, stewed tomatoes to boiling, and thickened with a tablespoon of cornstarch or flour, rubbed smooth in a little cold water. Season with salt and 1/2 cup hot cream. Cream may be omitted. Dainty for an invalid. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Variation I

Stew 1 pt. of ripe tomatoes, season with salt and pepper, a little butter and a teaspoon of sugar. Scald 1/2 cup of cream, and add. Pour the cream and tomatoes over toasted bread. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation II

Pare and arrange 6 tomatoes on a buttered pan, sprinkle over some fine bread crumbs, 1/2 teaspoon of salt, pepper, 1 tablespoon of butter, dotted on top, and bake in a hot oven 20 minutes. Serve on hot buttered toast. Pour the gravy in the dish over all. - Mrs. C. J. Jeffries, Winnetka, 111.