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Tomato Toast


Run a quart of stewed ripe tomatoes through a colander, place in a porcelain kettle, season with butter, pepper, salt and sugar to taste. Cut thin slices of bread, brown on both sides, place on a platter, and when ready to serve, add a pint of sweet cream to the tomatoes and pour over the toast.


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Attributed to Mrs. A. J. Lampshire.


Cloud City Cook-Book (1889).

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