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Tomato Toast

Stew 1/2 of a can of tomatoes, I clove, a sprig of parsley, a slice of onion, ½ of a cupful of water and salt and pepper to taste for twenty minutes, then press through a sieve. Return to the fire, thicken with I scant tablespoonful of corn-starch or I tablespoonful of flour dissolved in a little cold water, and simmer for five minutes. Have ready a number of slices of toasted bread. Spread on a platter, pour the tomato over them, cover for a moment or set in a cool oven that the toast may soak and swell, and serve. Nice for lunch or a hot supper Tomatoes on Toast, Indian Style Cut a number of half-inch slices of stale bread and stamp into rounds with a biscuit cutter.

Sauté them a pale brown on both sides in a little hot butter and drain on unglazed paper. Select large firm tomatoes and cut into thick slices, allowing 2 for each slice of bread. Open a good sized green pepper, remove seeds and veins and shave into strips with a sharp knife. Drop these into boiling water for a moment, skim out, drop into ice water for five minutes and dry in a towel.

Wipe the sliced tomatoes dry, flour thoroughly and fry quickly a golden brown in butter. Lay a slice on each piece of bread, dust with a little salt, sprinkle with some of the prepared strips of pepper, cover with a second slice of tomato.

Have I or 2 yolks of hard-boiled eggs in a potato masher, press a little over the top of each and put a circle of finely chopped parsley round the edge. Serve at once on a heated dish.