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An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to
advantage is the stuffed tomato salad. Medium-sized, well-ripened tomatoes are best to select. The
vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus,
green peas, and string beans. Any one or any desirable combination of these vegetables will make a
satisfactory filling.
6 medium-sized tomatoes
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1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in
flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and
serve immediately.
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