Scalloped Tomatoes

Bread And Butter Cottage Cheese

Tea

Scalloped Tomatoes

Drain the liquid from a can of tomatoes and reserve. Cover the bottom of a baking dish with a layer of the solid tomatoes. Over this sprinkle salt and pepper and dots of butter, using about 1 T butter for each layer. Cover with a layer of cracker or bread crumbs, then another layer of tomatoes, and so on until the tomatoes have all been used, having buttered crumbs on the top. Bake 20 m in a hot oven. (Use fresh tomatoes in above if cheaper.)

Cottage Cheese

Heat thick sour milk over hot water until the curd and whey separate. This is accomplished at a low temperature, and for tender cheese the temperature should not go over 100° F.

Pour into a sieve, rinse if desired until all sour taste is removed, and let stand several hours, or until all the whey has drained off. Add salt, pepper and melted butter, form into balls and serve cold.

Preparing The Meal

Twenty minutes before lunch time prepare the scalloped tomatoes. While baking mold the cottage cheese, which should have been made in the morning, or even the preceding day, into balls and arrange on lettuce leaves. Make the tea and serve the meal.

While preparing this meal make the blackberry sponge for dinner.