The Waterbury Democrat., 1935-08-20
SISTER MARYS
 KITCHEN

about 1-2 inch thick. Sprinkle lightly with sugar, salt and pep. per and dip in fine cracke, crumbs. Brown quickly in buttci in a frying pan. first on one sidt and then on the other. Serve at once.
 Veal Outlets
 Veal steak cut 1-2 inch thick, 1 egg, ? tablespoons melted butter. fine dried bread crumbs, 1 tea spoon salt, IA teaspoon pepper. l cup water.
 Cut the steak in neat pieces about the size of silver dollar. Season with salt and pepper and dip in melted butter. Roll in crumbs. dip in egg slightly beaten and roll again in crumbs. Saute until we'll Drowned on both sides. Add water, cover closely and sim- mer slowly for forty-flve minutes. If the oven is going for baking. cook the outlets, closely covered in the oven. Serve with the gravy in the pan.
 Baked Tomatoes and Cheese
 This is a splendid luncheon dish. Serve it with toasted rolls and fresh fruit salad. Iced choc- olate or iced tea may accompany it.
 Four firm large tomatoes, cup soft bread crumbs, IA pound American or Swiss cheese, 1-2 tea spoon salt, IA teaspoon pepper. IA teaspoon mustard, IA tea spoon Worcestershire sauce, thin slices bacon.
 Wash tomatoes and scoop out seeds. Season bread crumbs with salt. pepper. mustard and Wor- cestershire sauce. Slice cheese in thin slivers. Put alternate layers of cheese and crumbs in scooped out tomatoes until filled to the top. Put a strip of bacon across each tomato. Put in shallow pan with n little water in the bot moderate oven (375 degrees F) Another good tomato and cheese edish is the form of a scallop.
 Scaliopcd Tomtaocs and Cheese Four firm tomatoes. 1-2 cup bread crumbs. tablespoons grat- cd cheese, butter, salt and pep per, sugar.
 Wash tomatoes and cut out stem end. Cut in thick slices and fry slowly fin butter. Put them carefully in a shallow baking dish, sprinkle with salt. pepper and su- gar and cover with cheese mixed with bread crumbs. Dot gener- ously with butter and bake in hot oven (400 degrees F.) until brown on top. Serve from baking | dish.
 This tomato dish is especially good with baked fish. It's also an excellent vegetable dish for when you plan to be out in the afternoon. You see the tomato slices can be cooked and arranged in the baking dish already to slip in the oven for browning the last few minutes while you are setting the table.
 Bluebcrry Padding
 One and one-half cups blueber- ries, 1 cup sugar, Ia cup softened butter, 1-2 cup sweet milk, ? table, spoons molasses, teaspoon soda, 2 teaspoons cream of tartar, cups flour, 1-2 teaspoon salt. E Look over, wash and drain ber- ries. Sprinkle with 2 tablespoons flour. Beat egg until light, beat ing in sugar and softened butter. Add molasses and milk and mix well. Mix and sift several times flour, soda, cream of tartar and salt. stir into first mixture and when well blended add berries carefully. Turn into an oiled and floured shallow pudding dish and bake thirty minutes in a moderate oven (375 degrees F.) Serve warm with sugar and cream. MONDAYS MENU BREAKFAST: Sliced peaches, cereal. cream, wal
 fies, honey. milk, coffee. | LUNCHEON: Sweet corn
 ramikins, apple-celery-nut sal
 ad, cinnamon rols. milk, tea.
 DINNER: Cantaloupe boats filled with melon balls. veal
 outlets. potatoes au gratin.
 grilled tomatoes, cabbage m
 sour cream dressing, steamed
 blackberry pudding. milk. cof-
 fee.