O/he PURITY CDK BOK

LUNCHEON axD SUPPER DISHES

596 SCALLOPED TOMATOES

Bread crumbs
4 cups fresh or stewed tomatoes seasoned
with salt and pepper

Onions
Butter

Method:—Place layer each of
crumbs, tomatoes and minced
onions in buttered baking dish. Dot
with pieces of butter (about 1 table-
spoon). Repeat in alternating
layers, having layer of crumbs on
top. Dot liberally with butter and
bake in moderate oven of 375
degrees until brown.

597 STUFFED TOMATOES

Method:—Wipe 6 medium-sized
tomatoes and remove thin slice from
stem end. Take out seeds and pulp
and sprinkle inside of tomatoes with
salt; invert and let stand 30 min-
utes. Cook 2 tablespoons butter
with 14 tablespoon finely chopped
onion for 5 minutes; then add %
cup soft bread crumbs, tomato pulp,
salt and pepper to taste, and cook
for 5 minutes; add 1 egg slightly
beaten and cook 1 minute longer.
Refill tomatoes with mixture, place
in buttered pan and sprinkle with
buttered cracker crumbs. Bake 20
minutes in moderate of oven 350

degrees.

598 TOMATO SOUFFLE

2 tablespoons butter

4 tablespoons Purity Flour
| teaspoon salt

4 teaspoon pepper

| cup stewed tomatoes

5 eggs

Method:—Melt butter, stir in
flour and seasonings and gradually
add tomatoes; add well-beaten egg
yolks. Beat egg whites until stiff
and fold into tomato mixture. Turn
into well-oiled dish and bake for 25
minutes in moderate oven of 350
degrees.

599 FRIED TOMATOES
Method:—Wash and wipe dry,

smooth tomatoes, either green or
ripe. Slice about 14 inch thick, dip
in beaten egg, then in Purity Flour.
Place in hot frying pan in which
have been melted 2 tablespoons of
butter. Season with salt and pepper.
Cover and fry on both sides until
brown.

600 CREAMED TOMATOES
ON TOAST

Tomatoes
Purity Flour
Butter

Salt and pepper
Toast

Lettuce

Method:—To each cup of canned
tomatoes add 1 teaspoon each of
Purity Flour and butter, creamed

PURITY FLOUR

~*~ BEST FOR ALL YOUR BAKING +