or twice, according to size, or split the entire
length with a sharp knife. Wash and drop into
boiling salted water. Boil for 1-1/2 hours.

_Scalloped Tomato_

Butter a dish or pan, put in it alternate layers
of tomatoes and bread cut in dice. The thick part
of a can of tomatoes or sliced raw tomatoes can be
used. Put pieces of butter on top of the bread
crumbs, salt, sprinkle sugar on top, put a layer
of bread crumbs over all, cover, and bake in a hot
oven three-quarters of an hour. Save the tomato
liquid (if canned tomatoes are used) for soup or
sauce. Do not allow it to stay in the tin.

_Stewed Tomatoes_

Add a pinch of soda and simmer for an hour or
more; season with salt, butter and a little sugar.
Bread cut in very small squares can be added to
thicken the tomato.

_Tomato and Rice_

To one quart can of tomatoes add a teaspoonful of
salt, a teaspoonful of sugar, soda the size of a
pea, and one tablespoonful of raw rice well
washed. Bake for three hours in a deep dish,
stirring occasionally with a fork. Serve as a
vegetable. It is particularly nice with beef.

MENUS SUITABLE FOR OVERNIGHT HIKES

_Breakfast_

Fruit
Scrambled Eggs
Toast
Cocoa

Fruit
Cereal
Bacon
Biscuits
Cocoa

Fruit
Bacon
Griddle Cakes
Cocoa

Cereal
Cocoa
Toast
Jam

_Lunch_ (To be eaten en route)

Sandwiches: Peanut Butter Bread and Butter Cheese
Jam or Jelly

Sweet Chocolate Raisins Fruit

_Supper_

Komac Stew
Green Corn
Bread and butter
Raisins
Sweet chocolate

Steero bouillon
Cheese and eggs
Raw tomatoes
Biscuit and jam

Irish stew with dumplings
Bread and butter
Baked apples
Milk (if obtainable from nearby farm)

Baked beans (canned)
Brown bread
Berry or Apple slump
Milk

Lamb kidneys
Bacon
Bread and butter
Apple cake
Cocoa

Sardines an