Sweet Potato Croquettes

10 sweet potatoes

2 eggs

1 cup boiling milk

1 teaspoon butter Salt

Mash sweet potatoes, add eggs, boiling milk, butter, and salt. Mould, dip in egg and cracked crumbs, and drop in deep fat.

Tamale Loaf

1 can corn

1 cup tomato sauce

1 cup cornmeal (uncooked)

2 eggs beaten 2/3 cup milk

1 cup olives

1 onion, chopped fine

2 cloves garlic, cut fine 1 teaspoon pepper

1 slice butter

Mix ingredients together, season. Put into buttered baking dish and bake in moderate oven half an hour.

Tomatoes Stuffed With Beans

Remove pulp from tomatoes, fill cases with left-over baked beans mixed with a part of the pulp and seasoned with salt, pepper, olive oil. Cover with buttered bread crumbs, bake three-quarters of an hour.

Tomatoes Stuffed With Macaroni

7 large tomatoes 1 1/2 cups cut macaroni 1 1/2 cups White Sauce 1 egg

1/3 cup grated cheese 1/2 small can pimento Salt, onion salt

Wash macaroni thoroughly, boil twenty minutes, drain and rinse. Make white sauce, adding pimento, cheese and seasoning, cook long enough to melt cheese, mix with macaroni, add egg. Fill tomatoes from which centers have been scooped. Bake three-quarters of an hour.

Baked Tomato And Egg Plant

1 cup cream 8 large tomatoes Egg plant Green pepper

Rice or spaghetti Grated cheese Salt, pepper

Pour cream in deep dish. Slice egg plant very thin, line bottom of dish, to this add layer of tomatoes sliced, a layer of rice or spaghetti, sprinkle with cheese, salt, pepper, a layer of tomatoes, sprinkle with chopped green pepper. Last a layer of egg plant. Bake.

Baked Tomatoes And Corn

3 small cans tomatoes 1 can corn

1 cup stuffed ripe olives Cheese

Mix tomatoes, corn, olives, and spread slices of cheese on top and bake.

Tomato Newberg

Brown together a half tablespoonful of finely chopped onion and butter, size of walnut, add a pint of tomatoes and season. When hot add three eggs. Beat the whites stiff and drop the unbroken yokes into whites, pour this into the tomato and mix a little. Serve on toast.

Turkish Pilaf

2 cups rice

2 tablespoons butter

1 cup tomato juice Onion salt, and salt

Wash and dry in cloth two cups of rice. Fry rice in two tablespoons of butter, add one cup of tomato juice, season, then boil in about four cups of water, either in double boiler or fire-less cooker. If any is left over can be made into croquettes by using protose, nuts, bread crumbs and egg.

Variations In Shredded Wheat Biscuits

1. Shredded Wheat Biscuit with Tomato - Stew tomatoes, season with butter, salt, sugar and pepper. Pour this over the toasted biscuits.

2. Shredded Wheat Biscuits with Cheese - Over Shredded Wheat Biscuits sprinkle grated cheese (a cheese that will melt), salt and paprika. Toast in oven until brown.

3. Shredded Wheat Biscuits halved, toasted and buttered, served -

(a) with white sauce No. 1 and sliced hard-boiled eggs.

(b) with browned flour gravy.

(c) with poached eggs.

(d) with clams or oysters