| Cheese and Tomato Pie | | | | | | | |
| | | | | | | | | | |
| 3 or 4 slices white bread, crusts off | salt and pepper to taste | | | | |
| butter | | | | 1 tsp sugar | | | | | |
| 1 egg white, slightly beaten | | 4 oz grated Cheddar cheese | | | | |
| 4 tbsp fine dry bread crumbs | | 2 eggs | | | | | | |
| 1 can tomatoes, medium size | | 1 cup milk | | | | | |
| 1 tbsp finely grated onion | | | | | | | | |
| | | | | | | | | | |
| Butter the bread slices, then generously butter a 9-inch glass pie plate. Arrange the bread slices to line the |
| plate, butter side down. Brush the top of the bread with the beaten egg white and sprinkle evenly with the |
| crumbs. Drain the can of tomatoes and lay the tomato pieces on the crumbs, saving the juice for another |
| day. Sprinkle with salt, pepper, sugar and onion. Top with grated cheese. Now beat together the eggs and |
| milk and pour over all. Bake at 350 degrees F for 30 minutes. Serves four. |
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