Peel and trim the mushrooms, sprinkle with pepper and salt and cook in butter until tender. Boil the potatoes, mash them, add salt, butter and milk. Line a buttered pie dish with the potatoes, put in the mushrooms and any juice that may have come from them.
Cover with a very light crust, and bake in a pie dish. Or a top crust of the potatoes may be used.
8 ounces of nouilles 3 pints of boiling water 2 ounces of butter
2 ounces grated Gruyere or Parmesan cheese
3 good sized tomatoes
Pepper and salt to taste
Let the water be boiling in an aluminum saucepan, and throw in the nouilles gently, let it boil slowly for about ten minutes, and allow it to stand for a few minutes. Have ready another enamel or aluminum saucepan about the same size, into which put the butter and tomatoes, which must be skinned and cut up, and let them cook while the nouilles are straining, about fifteen minutes. Now add the nouilles and seasoning to the tomatoes and butter, also the cheese. Mix all together.
1 tablespoon tapioca
1 ounce butter
2 medium-sized tomatoes
1 ounce Parmesan 1 ounce bread crumbs Pepper and salt
Soak the tapioca for two hours in water, and then put it on to boil; add a little more water if necessary, until it is quite done, and the consistency of porridge. Put the tomatoes in boiling water for a few seconds, when the peel will come off easily. Slice them after they are peeled, and lay them at the bottom of a well-buttered baking dish. Season the tapioca with pepper and salt, and stir in half the butter, and spread it over the tomatoes. Now put in the Parmesan, and sprinkle the bread crumbs over the top. Break up the remainder of the butter in bits, and place it over the bread crumbs. Bake in a hot oven for about twenty minutes. The preparation of this dish will take less time if the Minute Tapioca is used. Follow the directions for cooking which appear on the package and proceed as in the above recipe. Season well.
1 tablespoon grated cheese
1 teaspoon sugar
2 tablespoons bread crumbs
1 tablespoon cream
1 teaspoon minced onion
Paprika and salt
Cut three tomatoes of uniform size in half and take out the pulp. Sprinkle the shell with salt and put the pulp in a saucepan with the cheese, onion, cream, paprika, salt, bread and a teaspoon of sugar. Cook a few minutes, then put the mixture in the halves with butter on top. Put into the oven, and cook until browned.
Serve each half on a piece of buttered toast.
2 tablespoons butter 2 tablespoons flour 3/4 cup of milk Salt, mustard, cayenne
1/8 teaspoon soda I pound cheese
3/4 cup stewed and strained tomatoes
Cook the butter and flour together, add the milk, and as soon as the mixture thickens, add tomatoes and soda. Then add cheese and seasoning. Serve on toasted whole wheat or graham bread.