SAUTED POTATOES

6 medium-sized cooked potatoes
2 Tb. butter
1-1/2 tsp.
salt 1/4 tsp.
pepper

Slice the boiled potatoes thin and put the slices in a frying pan in
which the butter has been melted. Add the salt and pepper. Allow the
potatoes to cook until well browned, turning frequently during the
cooking. Serve hot.

STEWED TOMATOES

1 Tb. butter
1 small onion
6 medium-sized ripe tomatoes or 1 can of tomatoes
1 tsp. salt
2 Tb. sugar
1/4 tsp. pepper
1 Tb. flour

Brown the butter in a saucepan, slice the onion into it, and cook for a
few minutes. Add the tomatoes. If fresh tomatoes are to be used, remove
the skins, cut into pieces, put into the saucepan with a few
tablespoonfuls of water, and cook until the tomatoes are thoroughly
softened. If canned tomatoes are to be used, merely allow them to come
to the boiling point. Add the salt, sugar, and pepper, and, a few