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Creamed Salsify
½ C White Sauce
¼ C Salsify

Wash + scrape salsify root
and put at once into cold water with
either a little salt or a little vinegar
which is to prevent discoloring
Cut into slices one inch thick cook
in boiling salted water until soft
Drain - Add to White Sauce

Escalloped Tomatoes
½ C tomatoes juice + pulp
4 tbsp Buttered crumbs
1 tsp flour
1 tsp Butter
⅛ tsp salt
½ tsp sugar
Spk Pepper