Baked Lamb Chops with Potatoes and Tomato Sauce
6 lamb chops
6 potatoes
1 can of tomatoes (medium)
1 tablespoon butter
Salt
Pare potatoes cut in half, and place in buttered baking dish. Cover with juice and tomato pulp put through a strainer. Place bits of butter in the juice and add salt to taste. Lay the chops on the top and bake from thirty to forty five minutes, or until potatoes and chops are done. Mrs JFM Chicago Ill
RECIPE WAS FOUND IN
VOL IV No 7 CHILDREN The PARENTS Magazine Title registered US Patent Office and in Canada July 1929