SOUR-KROUT COOKED

Put your sour-krout on with a quart of cold water ; let it come to a boil, then simmer three hours, with a piece of pork that has been in brine three days. Wiener or Frankfurter wurst are served. They are put in a pan of boiling water and kept very hot, not to boil, for fifteen minutes ; then put around the pork as garnish.

Mrs. J. G. Mossin. SPINACH.

Wash and pick over the spinach carefully and thoroughly, let soak in clean water until ready to cook. Put just enough water in stew-pan to cover the bottom, about one-fourth of a cup. Put in spinach, crowding down well; cook until wilted or tender, about thirty minutes, drain, put in chopping bowl, and chop very fine, return to stew-pan and dry out ; add a tea- spoonful of melted butter, pepper and salt to taste ; serve with hard-boiled eggs cut in slices or chopped finely, and sprinkled over the top.

N. B. Tripe and spinach are very easily digested.

Mrs. Henry Worthington. PLAIN SPINACH.

Boil spinach ten or fifteen minutes in just enough water to prevent burning, with a little salt. Drain, squeeze quite dry and chop fine. Put into a clean stew-pan with one ounce of butter and a little pepper. Stir over the fire until quite hot, put on a hot dish and garnish with small pieces of toast.

Mrs. Walter Allen. CREAMED SPINACH.

Boil spinach in very little water ten or fifteen minutes, drain well, chop it fine and put into stew-pan with two ounces of butter, stir over a gentle fire and when the butter has dried away add a little pepper and tablespoon of boiled cream. Simmer for about five minutes. Serve with small pieces of toast.

Mrs. Walter Allen. SPANISH SOUFFLE

Take a cupful of spinach prepared as in "Spinach a la Crema." Beat up one yolk of an tgg, mix with the spinach and stir over the fire until the egg is set. Then let it cool, and

112 LANDMARKS CLUB COOK BOOK.

before serving stir the well-beaten whites of three eggs lightly into it. Fill china cups, or buttered paper forms, half full ; put them into a hot oven for ten or fifteen minutes, and serve at once. If too little baked, or not served at once, the souffle will be spoiled.

Mrs. H. W. O'Melveny. SUCCOTASH.

Place corn scraped from six medium sized ears (or a can of corn) in a saucepan with a pint of cooked lima beans, adding one tablespoon butter, a pinch of salt and pepper, half pint of milk. Heat it thoroughly for five minutes, add two tablespoons of hot bechamel sauce ; stir all together. Serve very hot.

Mrs. J. G. Mossin. GREEN TOMATOS SERVED AS A VEGETABLE.

Six green tomatos ; slice the tomatos, then roll them in flour and dip in a beaten egg. Have the lard boiling, so that a piece of bread browns as soon as dropped in it ; then drop in the slices of tomato, a few at a time, and let them remain until well cooked. Serve at once.

Mrs. M. A. Wilcox. BAKED TOMATOS.

Cut a half dozen tomatos in halves, remove the pips and fill the inside with a mixture of one part Parmesan cheese and two parts bread crumbs. Place a piece of butter on each half and lay them close together in a well buttered tin. Bake half an hour in a slow oven and serve.

Mrs. Fred Walton. BAKED TOMATOS, STUEEED WITH MACARONI AND CHEESE.

Six tomatos, as near the same size as possible, one and a half cup of macaroni, broken in small pieces ; two tablespoon fuls of grated cheese, any good, dry kind, but Holland cheese is the best ; butter the size of a walnut, dash of paprika, salt and pep- per to taste. Cook macaroni in boiling water until soft. Cut a small opening in the top of the tomatos, remove seeds with a teaspoon, leaving as much of the pulp as possible. Fill tomatos with macaroni, add butter, salt and pepper, put cheese on last, cook in medium hot oven thirty minutes.

Mrs. Henry Worthtngton.

VEGETABLES. *13