SPANISH STEW

2 lbs. of potatoes
1 lb. of Spanish onions
1 lb. of tomatoes
2 oz. of vermicelli
1/2 pint of milk
1 oz. of butter
pepper and salt

Cut up into dice the potatoes and onions, and stew them with the butter and very little water; when they are tender, add the tomatoes cut in slices, and cook the vegetables 10 minutes longer. Add seasoning, the milk and vermicelli, and a little more water if necessary; let the whole simmer for another 10 minutes, and serve.