Protose and Tomato
Protose, 6 large slices.
Tomato, cooked and strained, 2 cups.
Corn starch, 1 teaspoonful.
Salt to taste.
Cut the protose in rather thick slices and lay in a flat baking-pan (one about two inches deep will answer nicely); boil the tomatoes and thicken with the corn starch; add the salt, and pour over the protose. Bake slowly in a moderate oven. Do not bake too dry. The protose should be nice and juicy with the tomatoes when done. The corn starch may be omitted if desired.