Baked Tomatoes

8 large smooth tomatoes
2 green peppers
1 tsp. salt
1½ pints milk
1 good sized onion
1½ T. sugar
flour

Wash tomatoes, do not peel, slice piece fromtop of each and scoop out a little of the tomato.Cut peppers in two lengthwise and removeseeds—place in cold water.

Now put onion and peppers through meatchopper, sprinkle a little sugar and a little saltover each tomato and place in good sized bakingdish; now put ground onion and ground pepperson top of tomato.

Put butter in skillet and when melted,not brown, stir in flour until a paste isformed, now add gradually the milk as you wouldfor cream dressing, stir constantly.

The dressing must be very thick to allow forthe water from the tomatoes. Put this saucearound the tomatoes, not on top and place in amoderate oven to bake about one hour slow.Serve if possible in the same dish in which it wasbaked as it is very attractive.

Mary Roberts Rinehart.

Green String Beans

¼ Peck

Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove garlic—parsley. Add beans and 1 cup water. Cook 1½ hours.

Fresh Beans (Green or Yellow.)

¼ peck beans
1 good size onion
½ clove of garlic
2 small tomatoes
1 pinch of thyme
½ tablespoon butter
½ tablespoon bacon fat
Salt to taste

Cut beans lengthwise very thin. Put butter and bacon fat in saucepan. Cut up onion and let it fry to a light brown. Then wash beans and put them in the fat. Add garlic and tomatoes, (cut up) and thyme—a little salt and a little water. Cook.

Barbouillade