Poinsettia Salad

Cut nice, firm tomatoes into nine sections so as to form a poinsettia, leaving the sections joined together at the bottom. Scoop out the inside of tomatoes and fill with chopped celery and hard boiled eggs covered with mayonnaise. Place on lettuce leaves and serve.

Submitted by Miss Dorothy Scharrill of St. Louis 

Slumgullion

3 slices of bacon

3 onions

1 green pepper

1 red pepper

6 tomatoes

Salt and pepper

Cut bacon in small pieces and fry with the finely chopped onionns. Put in other ingredients in order given and let cook about 10 minutes.

Contributed by Miss Maud Smith of Breese, Ill. 

Tomato Rare-Bit

Melt one tablespoon butter, add 2 tablespoons flour and 1 teaspoon salt. When well mixed add 2 cups tomatoes cooked. Bring to boiling point, stirring constantly. Remove from fire and add 1 cup grated cheese and beat until it melts. Add two tablespoons salad dressing. Serve immediately on crisp slices of toast or toasted crackers.

Contributed by Mrs. Ernest G. Smith of Alton, Ill.