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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

FRENCH FRIED TOMATOES
 
 
 Cut firm ripe tomatoes in thick slices, dip each slice in beaten egg, then in cracker crumbs and fry brown in butter.

Sister Effie Eugenia Reese, Warrensburg, Mo.
 
 

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