The Blue Grass Cook Book

page 149

      FRIED GREEN TOMATOES
Slice green tomatoes and lay them in salt water. Drain and sprinkle with sugar.
Roll in corn meal and fry in hot lard. Salt and pepper to taste.

      FRIED TOMATOES
Mrs. Henry C. Buckner

Cut fresh tomatoes in thick slices. Fry 1/2 hour in little butter and take out
of frying-pan. Stir into what is left in frying-pan 1 teaspoon of flour
moistened in milk. Add a little milk. When consistency of cream sauce, pour over
tomatoes.

      SCALLOPED TOMATOES
Peel and slice the tomatoes. Grate bread-crumbs on them and season highly with
sugar, butter, cayenne pepper, and salt. Alternate the layers of tomatoes and
bread-crumbs and bake in a dish for 2 hours.

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