Tomato Creole

Tomatoes, 6. Green peppers, 2. Chopped onion, 1 teaspoon.

Butter, 4 tablespoons. Flour, 2 tablespoons. Cream, 1 cup.

Salt and paprika.

The tomatoes should be large and perfect. Cut them in halves, crosswise, and place in buttered baking pan. Chop the peppers fine and sprinkle over tomatoes, also onion, 2 tablespoons of the butter, in small bits, and seasoning. When baked, place the tomato rounds on slices of buttered toast. Add to the liquid left in pan the remaining butter and flour melted together and browned. Stir well and add cream. Let boil up once, then strain over tomatoes and toast. A. B. C, Newton Upper Falls.

Green Tomato Stew

Green tomatoes, 6. Pepper and salt.

Bread crumbs, 1/2 cup. Egg, 1.

Butter, 1 teaspoon.

Cut tomatoes in slices and stew in closely covered saucepan without water for 1/2 hour. Season and stir in bread crumbs to which beaten egg has been added. Add butter and serve hot.