Tomato Creole

6 large tomatoes

1 green pepper

1 teaspoon chopped onion

2 tablespoons butter salt and pepper

Method :

Cut tomatoes in slices, place in buttered baking pan. Sprinkle slice with finely chopped pepper, onion, butter cut in bits, salt and pepper. Bake twenty minutes then place on rounds of toast and serve.

Lelia Harwood Smith, Xi.

Chicken Livers

1/2 pound livers cream sauce (use broth of chicken livers instead of milk)

1 pound mushrooms

1 package cooked spaghetti

Method :

Pour one cup of boiling water over livers and parboil twenty minutes. Salt five minutes before finish cooking. Add chopped livers to cream sauce mushrooms which have been peeled and stood in salt water one hour. Cook slowly until mushrooms are done. Pour over spaghetti and sprinkle parmesian cheese on top.

Gladys Mars Becker, Xi.

Bacon And Chicken Livers

6 chicken livers

6 slices bacon

2 tablespoons flour

1/2 teaspoon salt Worcestershire 1 cup tomato soup

Method:

Cut livers in slices and sprinkle with salt and pepper. Add bacon and cook until tender. Add flour, salt and soup and seasoning. Serve on toast.

Lelia Harwood Smith, Xi.

Linky Jim

1/2 pound Welsh rarebit chees 1 can tomato soup

1 egg dash of red pepper

1 can shrimps 1/2 pint cream

Method:

Melt cheese in double boiler; add soup. Beat up egg and add; then cream. Heat. Put in the shrimps, cleaned, about five minutes before serving. Serve on crackers or toast.

Estelle Schoonover, Xi.

Cheese Souffle

1 tablespoon flour (level) 1 tablespoon butter

1/4 cup milk salt and pepper

Method :

Cook until thick. While hot add one-half cup grated cheese, the beaten yolk of a large egg. Cool and add beaten whites. Bake twenty to thirty minutes in moderate oven.

Ethelwynn M. Tidmarsh, Xi.

Cheese Fondue

4 tablespoons cheese (grated)

2 yolks and 3 whites, beaten separately

1 cup bread crumbs

1/2 cup milk

1/4 cud butter

1/2 teaspoon salt pepper

Method :

Bake until firm, about twenty minutes.

Hazel Russell, Xi.

Cheese Toast Make a cream sauce and add grated American cheese (and quite a little salt). When cheese is melted, serve hot on buttered toast. This with a slice of bacon (crisp) and a piece of parsley on the plate will look and be very appetizing.

Evelyn Rose, Xi.

Cheese-Let

1 cup grated cheese 4 slices of bread 3 eggs, beaten well

1 pint milk salt

Method :

Break into small pieces four slices of bread. Place in bottom of a well-buttered baking dish. Cover with cheese, letting some fall to the bottom. Pour milk and eggs over the cheese. Bake one-half hour.

Dorothy Smith, Xi.

Cheese Dreams-Slice white bread into slices about one-third inch. Butter on outside of pairs, put American cheese between sandwich (where no butter is) and then put on spider to fry by a very low gas. Cover spider with lid. Turn cheese dream when brown on one side. Salt a little. The cheese will melt. Serve while hot and they will be delicious.

Evelyn Rose, Xi.