THE COOK
». Stuffed Tomatoes.—Tomatoes, 2; onion (minced) 1 tablespoon; stale breadcrumbs, 1 tablespoon; milk, about 1 tablespoon;' and salt and pepper to taste. Cut top off tomatoes, take out pulp. Mix all ingredients together, and fill tomatoes with mixture. Bake in oven until, soft.. - "POPPY." (13) City.
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Bibliographic details
Evening Post, Volume CX, Issue 148, 20 December 1930, Page 20
Word Count
47THE COOK Evening Post, Volume CX, Issue 148, 20 December 1930, Page 20
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