Escalloped Tomatoes and Onions

Ingredients

• 63 tinue in this order
• 66 bethany union cook book beth
• 67 saladf let my heart staiid still a moment
• salt
• pepper

Directions

1. Peel half a dozen small onions, slice them thin and saute in butter or oil without browning them. Peel and slice as many ripe tomatoes, butter a baking dish, put in a layer of the tomatoes, season with salt and pepper, cover with bread crumbs, then add a layer of onions ; con-

2. BETHANY UNION COOK BOOK 63

3. tinue in this order, having the last layer crumbs, and bake one-half hour to forty-five minutes in a moderate oven. Cold cooked onions and canned tomatoes may be used for this dish. Mrs. John T. Edw.vrds.

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16. BETHANY UNION COOK ROOK 65

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