4 ripe tomatoes, peeled
1/2 cup (4 ozs.) drippings
1 pound cooked Brussels sprouts
1 teaspoon salt 1/2 teaspoon paprika 6 slices fried bacon
Stewed Endive. Page 134.
Stuffed Tomatoes. Page 136.
Cauliflower and Brussels Sprouts Salad. Page 141.
Marshmallow Fruit Salad. Page 143.
Cabbage, Apple, and Nut Salad. Page 140.
Slice tomatoes and fry them in frying pan with one half of drippings. When done, remove to platter and keep hot. Melt remainder of drippings in same pan, add Brussels sprouts well drained, and fry them a few minutes. Add seasonings, turn on to hot dish, and garnish with tomatoes and bacon.