Page:Gurney - Things Mother Used to Make.djvu/105

Rh with milk. Let them cook fifteen or twenty minutes, then thicken with one tablespoonful of flour, stirred with half a cupful of water; put in the butter and serve hot.

Butter a baking-dish, pare and slice potatoes in small pieces. Put into the dish with salt, pepper and a little butter. Fill the dish with milk, sprinkle over the top cracker or bread crumbs, and cheese, if you like it. Bake in the oven for an hour and a half or two hours.

Cut off a small piece of each tomato and scoop out the inside. Mix this with two cupfuls, or the same amount of bread crumbs, the chopped onion, salt and pepper. Then fill the tomatoes with this mixture, putting small pieces of butter over the top. Place these in a pan in which is a very little water, to prevent sticking, and bake in a hot oven from twenty minutes to half an hour.

Pare and slice (not very thin), dip into flour and fry on a griddle in hot fat.