Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Stewed Tomatoes (Boil tablespoon butter level)

Boil 1 tablespoon butter 1 level tablespoon flour 1 quart tomatoes 1 1 tablespoon sugar Salt and pepper Rub the butter, melted, into the flour; add the tomatoes and seasoning and put in the covered kettle in the cooker for twentyfive minutes. Use one radiator.

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