BEANS SPANISH

Soak over night two small cups of pink beans. Then boil until tender. Put five or six red peppers on to boil until soft enough to rub through hair sieve. Put a large tablespoonful of lard in the frying pan and add a couple of slices of bacon or salt pork. Let fry until a little brown, and add the pep- per sauce and a green pepper cut in small pieces. Put in small quantities of garlic cut very fine, so as not to be noticeable. Then put in the beans and plenty of the juice. Add a little salt, some grated California cheese; cook all together until thoroughly done and well flavored.

Mrs. George W. Lichtenberger. STATE OF MAINE BAKED BEANS.

Soak one pint of beans over night. In the morning drain from water and add one teaspoon molasses, one teaspoon of sugar and a little salt, if there is no lean in the pork, and one- half pound of salt pork (in one piece, not cut in slices). Cover with water and bake in the oven slowly all day. Water should be added frequently during the forenoon, but if properly cooked none will be needed at least two hours before serving.

Mrs. Florence Porter Collins. STRING BEANS.

Two pounds of string beans, half small onion cut fine, one teaspoon chopped parsley, two tablespoons butter. Cut the ends and remove the strings. When large, cut them diagonally in small pieces. Put in boiling water and boil until tender. By

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adding a pinch of soda to the water, it will keep the beans green. When cooked, pour into the colander to remove all the water, place the butter in the pan • with the onion and brown; then add the beans seasoned with salt, pepper and parsley. Cook for a few minutes, shaking well, then serve.

Mrs. Eugene O. McLaughlin. STRING BEANS.

Take the fresh, tender bean ; break off the tops and bottoms carefully, stringing them both sides ; wash in cold water, drain and place in a saucepan with boiling salted water. Cook until tender. Meanwhile put the yolks of three eggs in a basin, beat with half cup of cream, adding a tablespoon of butter. Put this mixture on the beans when quite hot ; mix in a tablespoon vinegar together with the beans, which have been drained. Re- move pan from the fire, steam gently for six or seven minutes, stirring constantly. When done turn on a dish and serve at once.

Mrs. J. G. Mossin. BRUSSELS SPROUTS.

Wash well in salted water about two pounds of Brussels sprouts ; pick them well ; place on fire in a saucepan filled with water, a little salt, quarter teaspoon bicarbonate of soda. Leave off the lid ; boil fast until quite tender. When done drain out dry on a cloth. Put in a saucepan two tablespoons butter, a tablespoon chopped parsley, juice of one lemon, a little salt and white pepper. Mix together well with a wooden spatula. Place the sprouts on a dish, turn the sauce on them.

Mrs. J. G. Mossin. STEWED RED CABBAGE.

Cut very fine. Put in a saucepan two tablespoons drippings ; when hot put in cabbage, adding half cup vinegar, one-half cup hot water, little salt and pepper. Pare and quarter two good sized apples, cook with cabbage about three-quarters of an hour. Delicious with roast duck or pork.

Mrs. J. G. Mossin. CABBAGE IN CREAM.

Take a well blanched cabbage, chop it fine, placing it in a saucepan with a couple tablespoons of butter, little salt, a little

^8 LANDMARKS CLUB COOK BOOK.

grated nutmeg. Add a tablespoon flour, stirring well, and then pour in a breakfast cup of cream. Cook until the cabbage and cream are thoroughly mixed, about a half hour.

A Friend. CARROTS WITH EGGS.

Scrape, cut in slices and boil in salted water until tender, French carrots. Drain off the water and put in a skillet with butter; add several eggs, which scramble with the carrots.

Carrie T. Waddilove. FRENCH CARROTS.

Scrape nicely and cut in slices, put in a double boiler, cover with milk, season with butter, pepper and salt and let cook all day, or until the milk has thickened.

Carrie T. Waddilove. CARROTS, POULETTE STYLE.

Wash and scrape the required number of carrots, place in a bowl of boiling water to scald for a few moments. Take out, drain, slice, put in a saucepan of boiling water with a bit of butter, boil until they are quite tender; put a little butter (a teaspoon), also flour; cook a few moments, add a little lem- on juice, the yolks of two eggs, salt, pepper, a cup of rich stock. Place the carrots in ; toss them over the fire so as to cook without boiling. Turn out on a dish and serve.

Mrs. J. G. Mossin. CAULIFLOWER.

Pluck off the outside leaves, soak in salted water, top down- ward, to cleanse it ; then cook in salted boiling water twenty minutes, or until quite tender; serve in a shallow dish. Cover with a cream sauce or with cracker crumbs and melted but- ter. Is often served with a French dressing.

Mrs. J. G. Mossin. BOILED CHESTNUTS SERVED AS A VEGETABLE.

Peel off the outside skin of the chestnut. Steep in boiling water until the skin can be easily removed. Then throw into a bowl of cold water. Put two ounces of butter in a saucepan, two tablespoons flour, and stir over the fire until well mixed. Then pour in half pint clear broth and continue to stir while

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boiling. Season with salt, throw in the chestnuts ; keep them simmering at the fire until soft. Serve with turkey. They are delicious.

Mrs. J. G. Mossin. GREEN CORN CUSTARD.

Cut corn from ears to make one cupful. Add four eggs beaten slightly, half teaspoon salt, dash of paprika, a few drops of onion juice and a quart of milk. Bake in buttered molds in hot water. When firm, turn from the molds and surround with sprigs of parsley. Serve with cream sauce.

Mrs. Hugh W. Vail. CORN OMELET.

Cut and scrape the pulp from boiled corn, of which use one- half cupful to three eggs, one teaspoonful of butter cut into bits, one-half teaspoonful of salt and a little pepper. Beat to- gether well, and cook as a plain omelet.

Mrs. E. W. Neff. CORN OYSTERS.

One pint grated corn, one small teacup flour, half cup but- ter. Season to taste ; mix well and fry a light brown.

Mrs. Sumner P. Hunt.

scalloped CORN.

Take six ears of corn, or more, according to size of family ; draw a sharp knife through each row of corn lengthwise ; then cut and scrape out the pulp. Take a layer of corn, season with butter, pepper and salt ; then a layer of cracker crumbs, then corn, and season, the last layer cracker crumbs. Fill bake-dish with sweet milk, just so you can see it up to crumbs. Bake one-half hour. Canned corn can be used.

Mrs. M. A. Lewis. CRAB TAUDERS.

To be served as a vegetable. Line small tart or muffin tins with a rich pastry ; fill with sweet potato which has been boiled tender, mashed and seasoned with a liberal allowance of but- ter, salt and a small quantity of sugar. Cover with the pastry. Crimp edges, perforate the top covering the same as an ordi- nary pie. Bake until a nice brown.

Mrs. M. T. Allen.

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