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Newspaper Page Text
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Green Corn, Tomato and Cheese.
One tablespoonfurof butter, 2
cups of grated cheese, CUP f
canned or grated fresh corn, 1
ripe pimiento, J cup ofomato
puree, 2 egg yolks, 1 teaspoonful
of salt, Yz teaspoonful of paprika,
1 clove of garlic, 4 slices of bread.
Into the melted butter stir the
cheese until it, too, is melted.
Then add the corn and pimiento,
stir for a moment and add the egg
yolks beaten and mixed with the
tomato Njuice and the salt and
papnkar Have "ready the bread
toasted on one side and very
lightly rubbed on its untoasted
Side with thergarKc cot in. two.
Pour the mixture over the un
toasted side of the bread and
serve at once. A poached egg i$
sometimes placed on top of each
portion, making a very nutritious5"
Tomato Rabbit. r
Two tablespoonfuls of butter,
2 tablespoonfuls of flour, $ cup
ful of milk cupful of stewed
and strained tomatoes, teai
spoonful of soda, 1 pound o
cheese, 2 eggs, slightly beaten"
salt, mustard, cayenne pepper.
Cook the butter and the flour
together, add the milk, and '.as
soon as the mixture thickens add
tomatoes and soda. Then' add
cheese, eggs and seasoning. Serve
on toasted whole wheat or gra
ham crackers. x 1
.wivs "-', d