String Bean Salad Baked Tomatoes

Bread And Butter

Baked Custard

String Bean Salad

To 1 c cooked string beans add 2 hard cooked eggs sliced, 1/4 c nut meats, 1/4 c chopped sweet pickles and 1/4 t salt. Cover with salad dressing and serve on lettuce leaf.

Baked Tomatoes

Cut a slice from the end of each of 4 tomatoes, and scoop out the pulp, taking care that the outer shell remains firm and retains its shape well. Season the pulp with 1 t salt, 1/4 t pepper, 1/4 t onion juice, add 1/2 c bread crumbs and 2 T melted butter. Mix all well together, return to the shells and bake 1/2 h or until tender in a moderate oven.

Preparing The Meal

About 40 m before luncheon time prepare the tomatoes and place in the oven. Then make the string bean salad from the beans left from Friday dinner; cook the eggs for it while preparing the tomatoes. Mix the salad and set in a cold place until ready to serve. Ten m before luncheon cut the bread and butter, serve the custard baked in the morning, fill the glasses, serve the salad, and place all on the table. Remove the tomatoes from the oven, and serve the luncheon.