Measure three-quarters of a cup of tomatoes after the water has been
drained off, put in a saucepan over the fire and stir into it a cupful
of mashed potatoes, a heaping tablespoonful of butter, salt and pepper
to taste, half a cup of grated bread crumbs. Mix thoroughly and add one
egg beaten light. Remove from the fire, turn into a deep plate, let it
get cold, then form in the shape of chops, dip in egg and roll in dried
bread or cracker crumbs and fry a nice brown in boiling fat. Arrange on
a platter and serve with tomato sauce, or place around a dish of stewed
tomatoes.