Tomatoes Stuffed with Cheese and Mushrooms

Ingredients

• one-half pound fresh mushrooms
• one-half cup of grated cheese
• two tablespoonfuls of boiling water
• two tablespoonfuls of butter
• half teaspoonful salt
• one cup
• ten min- utes

Directions

1. One-half pound fresh mushrooms, one-half cup of grated cheese. Peel and cut the mushrooms in small pieces, stew for five minutes in two tablespoonfuls of boiling water, drain well, put in sauce pan, two tablespoonfuls of butter ; stir into it two of flour, one- half teaspoonful salt and one-eighth of paprica, and the water that was drained from the mushrooms, with enough cream to make one cup in all. Cook ten min- utes, stirring. Then add the mushrooms and grated cheese, fill the tomatoes with the mixture and cover the top with buttered crumbs. Bake with a few table- spoonfuls of stock or hot water in the pan. Serve on buttered toast.