Tomatoes With Cheese

3 tomatoes

1/4 cup (2 ozs.) grated cheese 1 tablespoon (1/2 oz.) butter substitute

1 egg, beaten

1 cup (4 ozs.) bread crumbs

1 teaspoon salt

1/2 teaspoon pepper

Toast

Peel tomatoes and cut them into slices; put them into a saucepan with butter and cook until soft, add egg and stir until mixture is thick, add seasonings, cheese, and crumbs. Serve hot on buttered toast. This makes a tasty supper or luncheon dish. Or the mixture may be put into small jars, covered with melted butter, and used for sandwiches.

Tripe, Parisienne Style

1 pound tripe, diced

2 medium-sized onions, sliced fine 2 green peppers, cut small

1 can tomatoes

1 clove garlic, sliced

1 1/2 teaspoons salt

1/2 teaspoon paprika

Into saucepan put tripe, add onions, peppers, tomatoes, and garlic, mix and cook slowly one hour or longer, taking care the mixture does not burn. When tripe is almost ready, add seasonings. Serve hot or cold. If eaten cold, it will be found to be a thick jelly, a delicious dish. A little water may be added, but no thickening should be used.

Baked Peanut Pudding

1 cup (1/2 lb.) barley 1 cup (1/4 lb.) peanuts, chopped 1 cup (1/4 lb.) bread crumbs 1 onion, chopped

1 cup (1/2 pt.) tomatoes 1 egg, beaten 1 teaspoon salt 1/2 teaspoon pepper

1 tablespoon (1/2 oz.) butter substitute

Cook barley thirty minutes in boiling salted water, drain, and keep liquor for stock. To barley add nuts, bread crumbs, onion, tomatoes, egg, and seasonings. Mix well and pour into a greased fireproof dish, sprinkle over a few crumbs, dot with butter substitute, and bake in moderate oven one hour. Serve hot.

Beans And Potatoes En Casserole

1 cup (1/2 pt.) cooked beans 6 cooked potatoes

2 onions, sliced

4 tablespoons (2 ozs.) butter substitute

1 cup (1/2pt.) white sauce

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons hot milk

Rub one half of potatoes through a sieve, add two tablespoons of the butter substitute, seasonings, and milk, and heat thoroughly over the fire. Grease a fireproof dish and line sides and bottom with potato mixture. Fry onions in remainder of butter substitute until they are a golden brown color. Place layer of beans in prepared dish, then layer onions, add seasonings, cover with sauce; repeat layers until dish is full. Cut remaining potatoes into thin slices, cover top with these, dot top well with butter substitute, place in oven, and bake until browned. Serve hot.

Peas may be used in place of beans.

Bean Pies

3 cups (1 1/2 pts.) cooked beans 1/2 cup (4 ozs.) butter substitute, melted 1 cup (1/2 lb.) sugar or honey

2 large eggs, beaten 1 square chocolate, grated 1 tablespoon flour Pastry

Rub beans through a sieve, add butter substitute, sugar, eggs, chocolate, and flour. Beat five minutes and divide into two pastry-lined pie plates and bake in moderate oven twenty to twenty-five minutes.