Scrambled Tomatoes
12 Tomatoes
1 teaspoon of butter
1 teaspoon of salt
5 eggs
Remove the skin from twelve tomatoes, cut them up, add a teaspoon of butter and a teaspoon of salt and bring them to a boil. When tender, add five beaten eggs. Stir one way for four minutes, until tomatoes have thickened, Serve hot on toast by a reader in Kalamazoo, See Menu X
RECIPE WAS FOUND IN
FROM CRIB TO COLLEGE The PARENTS Magazine Title registered US Patent Office and in Canada
May 1929 VOL IV No 5
May 1929 VOL IV No 5