TOMATO SOP
Slice firm, ripe tomatoes; roll in flour and fry in equal parts of lard and butter until brown on both sides. Remove several slices to a platter, stir those remaining with flour and small lumps of butter: then thicken with milk and season to taste.
Sop with bread or toast.
Editor’s Note:—This is good. But in the interest of the culinary art it should be stated that the flour, and not the milk, is the thickening agent.
Try it—you’ll thank the author of “tomato sop.”