Vegetable Casserole - 1940

2 large mild onions
4 large firm tomatoes
2 cups diced potatoes
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
4 tablespoons fat

Slice onions and tomatoes about 1/2 inch thick and place in layers in greased casserole with potatoes, celery and carrots. Sprinkle each layer with salt, pepper and paprika; add fat, cover and bake in moderate oven (375) 1 hour or until tender. Serves 6 to 8.

Recipe taken from 250 Ways to Serve Fresh Vegetables, edited by Ruth Berolzheimer, published for the Culinary Arts Institute, copyright 1940