Tomato Bread

1 1/3 cup milk

2/3 cup grapenut cereal

2 1/4 cup presifted flour

3/4 cup sugar

3 tsp baking powder

1 1/2 tsp salt

1/4 cup butter, melted

2 eggs, well beaten

1 cup chopped fresh tomatoes

Day before, In a small saucepan, heat milk just until bubbles form

around the edge; remove from heat. Pour over cereal in a medium

size bowl. Let it cool. Preheat oven to 375 degrees.

Grease 9 1/2 inch loaf pan. Into a large mixing bowl mix together

dry ingredients. Stir butter, eggs and tomatoes into cereal mixture.

Add to dry ingredients, stirring just until moistened. Turn batter into pan.

Bake in preheated oven for about 1 hour. Wrap cooked in waxed paper

or transparent film. Refrigerate overnight. When ready to serve, cut into

thin slices.