BAKED BEANS

3 Cups navy beans, i pound fresh pork, J cup molassesj 2 tablespoons catsup, salt and pepper to taste. Soak, scald and drain the beans as directed above. Put the beans in a baking pan, add the molasses, catsup, salt and pepper. Score the pork on top and bury in the beans. Add water enough to come to the top of the beans but not cover them. Bake from six to eight hours, adding water a little at a time if necessary. Salt pork may be used or the catsup left out.

VEGETABLES 6i

BOSTON BAKED BEANS

The small white pea bean is the best for ''Boston Baked Beans." Wash well one pound of beans and soak over night. In the morning drain and put on to cook well covered with cold water. Let come to a boil and cook < minutes. Drain and put in baking pot. Add i tablespoon salt, small onion cut very fine, i teaspoon mustard, j cup good molasses, ot- i tablespoons of brown sugar, i cup tomatoes mashed fine, pepper and parpika. Cover \ pound of salt pork with beans and pour in boiling water to nearly cover beans. Do not cover tightly and during the last half hour of cooking remove cover entirely to let beans brown. Bake eight hours. Mrs. D. B. Harvey.

BEANS WITH PORK

Boil a medium sized and rather lean pork roast with i pint of navy beans until tender, season with salt. Place roast and beans in baking pan and bake i hour; do not stir while cooking. They will be brown and crisp.

DRIED LIMA BEANS SAUTE

Wash, soak, scald and drain as for dried beans. Cook until beans are tender but not broken. Drain off the water and save it for soup. For i quart of beans put 3 tablespoons of savory drippings or butter in a large bottomed saucepan. When the fat is hot pour in the drained beans seasoned with i^ teaspoons salt and \ teaspoon of pepper. Cook over a hot fire for 10 or 15 minutes, frequently turning the beans over with a fork. Cover and let cook for half an hour where they will not burn. If the beans are liked moist add a cup of meat broth, milk, or water before putting them to cook the last half hour. Instead of the fat, lima beans may be seasoned with White Sauce II, allowing i cup of sauce to i quart of beans. Mrs. D. B. Harvey.

KIDNEY BEANS

Kidney or other dried beans may be cooked and seasoned as Lima Beans, or seasoned with salt pork as Baked Beans.

62 p. E. 0. COOK BOOK

GREEN BEANS

^ Gallon green beans when prepared, f pods and J shelled beans, 3 tablespoons fat, i tablespoon salt, | tablespoon sugar. Put fat in aluminum vessel with tight fitting lid. When hot enough to fry, add beans, cover tightly and shake occasionally. When juice is cooked out of the beans, add water to cover, the salt and sugar, and cook briskly. If needed add a little hot water at a time while cooking. Beans should cook down until only a small amount of gravy is left, when they are done. Mrs. J. H. Berry.

GREEN BEANS

String and break up beans, shelling those that are large enough. Cover with water, season with salt and fat bacon or fried meat grease. Cook slowly 3 hours. The water should all be cooked out when done. The proportion is about I pound of medium bacon to a gallon of beans.

Mrs. C. a. Taylor.

WHITE WAX BEANS

The white wax bean has a light yellow pod and is milder in flavor than the green string bean. Wash, break in i-inch pieces and cook in boiling salted water until tender, allowing 2 teaspoons of salt to i quart of water. Drain and serve with White Sauce II or with the following sauce:

Sauce: 2 Tablespoons bacon drippings, 2 tablespoons flour, 2 tablespoons scraped onion, 2 teaspoons salt, i cup milk, dash of white pepper. Heat drippings, add flour and onion and mix well. Add milk slowly, stirring constantly, add salt and pepper and cook 3 minutes.

Mrs. D. B. Harvey.

STRING BEANS

Put 3 or 4 tablespoons of bacon fryings and a sliced medium sized onion in bottom of kettle and fry until about half done. Put in beans and water enough to cover. Boil until tender, using i quart of green beans.

BUTTER BEANS

It is best to buy butter beans in the pod and shell them

VEGETABLES 63

just before using, as they deteriorate very quickly. Rinse in cold water, put in saucepan, cover with boiling water and boil until tender, from 26 to 30 minutes. When tender there should be little water left. Add i teaspoon salt to each quart of beans, a pinch of pepper, and i tablespoon of butter; shake the saucepan (do not stir, as that breaks the bean) and pour into tureen.

Butter beans may be served with White Sauce II and i tablespoon finely cut parsley or celery tops.

Mrs. D. B. Harvey.

BEANS AND TOMATOES

Boil green beans with bacon and season with salt. Cook beans very low. Have ready tomatoes prepared in this manner: Cook chopped onion in bacon drippings or oil until light brown, add i can tomatoes, season with salt, pepper, paprika, W^orcestershire sauce, pinch soda, sugar and i tablespoon vinegar. Cook until done, add to beans and cook low. Bess S. Parish.

Wash beets, beinp careful not to break the skins. Cover generously with boilmg water and cook till tender. Young beets will cook in i hour, older ones from 2 to 4 hours. When tender drop into cold water and rub off the skins. Slice beets and season with salt, pepper and butter. Serve at once.

SUGARED BEETS

4 Good-sized beets, 3 tablespoons butter, ij tablespoons sugar, I teaspoon salt. Boil beets tender and slice. Add butter, sugar and salt. Reheat and serve.

Mrs. D. B. Harvey.

BEETS, SOUR SAUCE

W^ash 12 small beets, cook in boiling salted water until soft, remove skins and cut beets in slices, cubes, or fancy shapes. Serve with either of the following sauces:

Sauce: 2 Tablespoons butter, add 2 tablespoons flour, I cup hot water, stirring constantly until thick. Add J cup

64 P. E. O. COOK BOOK

each of vinegar and cream, i teaspoon sugar, ^ teaspoon salt, and a few grains pepper.

Sauce: 2 Tablespoons butter, ^ cup sugar, ^ tablespoon cornstarch, | cup vinegar, let boil 5 minutes. Pour over beets and let stand on back of range ^ hour.

BEET GREENS

Beets are usually thickly sowed, and as the young plants begin to grow they must be thinned out. These plants make delicious greens, and even the tops of ordinary market beets are good if properly prepared. Examine the leaves carefully to be sure there are no insects on them, wash thoroughly in several waters and put over the fire in a large kettle ot boiling water. Add a teaspoon of salt for every two quarts of greens; boil rapidly about 30 minutes or until tender, drain off the water, chop well and season with butter and salt. These may also be seasoned with bacon drippings or salt pork.

BRUSSELS SPROUTS

Blanch brussels sprouts in the following manner: Re- move the wilted or yellow leaves from the little heads, cut the stalk close to the head and soak in cold salted water for an hour or more. Drain well and put into boiling salted water, allowing i teaspoon of salt to 2 quarts of water. Boil rapidly for 15 minutes, depending on the size of the sprouts. Drain in colander and pour cold water over the heads. They are now ready to season. They may be served with Bechamel, Hollandaise, or White Sauce II, using i cup of sauce to i pint of sprouts. *

BRUSSELS SPROUTS SAUTE

I quart Brussels sprouts, 3 tablespoons butter, J tea- spoon salt, J teaspoon pepper. Blanch the sprouts and drain well. Put them in a broad bottomed saucepan with the butter and other seasonings. Place over the fire and shake frequently. Cook five minutes and serve hot.

ESCALLOPED BRUSSELS SPROUTS

1 1 cups celery cut in pieces, 3 tablespoons butter, 3 tablespoons flour, i J cups scalded milk. Blanch the sprouts,

VEGETABLES 6 s

cook soft and drain. Melt the butter, add the celery, cook 2 minutes, add the flour, and pour on gradually the scalded milk, stirring constantly until thick. Add sprouts and turn the mixture into a baking dish, cover with buttered crumbs and bake in a hot oven until brown.

Mrs. D. B. Harvey.

Cabbage is one of our most useful vegetables, being available during the late fall, winter and spring months when other green vegetables are dif^cult to procure. Be- cause of a relatively large amount of sulphur which cabbage contains, it is apt to be indigestible and cause flatulence when it is improperly cooked. The quickest and simplest methods of cooking cabbage are the best. The essentials for the proper cooking of this vegetable are plenty of boiling water, a hot fire to keep the water boiling all the time, and thorough ventilation, that the strong-smelling gases, liber- ated by the high temperature may be carried off in the steam.

Young cabbage will cook in 25 or 30 minutes; late in the winter it may require 45 minutes. The vegetable when done should be crisp and tender, any green portion should retain the color, and the white portion should be white and not yellow or brown. Overcooked cabbage or cauliflower is more or less yellow, has a strong flavor, and is very inferior to the same dish properly cooked. In addition, overcooking is a cause of digestive disturbances, as well as making a very unpalatable dish. — U. S. Dept. of Agriculture, Maria Parola.

TO BOIL CABBAGE

Cut a small head of cabbage into four parts, cutting down through the stock. Soak for half an hour in a pan of cold water to which has been added a tablespoon of salt; this is to draw out any insects that may be hidden in the leaves. Take from the water and cut into slices. Have a large stew- pan, half full of boiling water; put in the cabbage, pushing it under the water with a spoon. Boil ten minutes, drain.

66 P. E. 0. COOK BOOK

put on to co^xK again in boiling water. Add one tablespoon of salt and cook from fifteen to thirty-five minutes, depend- ing upon the age of the cabbage. Turn into a colander and drain for about 2 minutes. Put into a chopping bowl and mince. Season with butter, pepper and more salt if it requires it. Allow a tablespoon of butter to a generous pint of the cooked vegetable. Cabbage cooked in this manner will be of delicate flavor and may be generally eaten without distress. Have the kitchen windows open at the top while the cabbage is boiling and there will be little, if any, odor of cabbage in the house.

CREAMED CABBAGE

I Pint cabbage cooked as directed above chopped rather fine. Season with salt if necessary, pepper and i cup of White Sauce II. Mix all together and simmer 5 minutes.

CABBAGE COOKED WITH PORK

For a small head of cabbage use about \ pound of mixed salt pork. Boil the pork gently for three or four hours. Prepare the cabbage as for plain boiled cabbage. Drain well and put on to boil with the pork. Boil rapidly for 25 to 45 minutes. Serve the pork with the cabbage. Ham or corned beef may be substituted for the pork.

CABBAGE WITH SAUSAGE

6 Sausages, i quart boiled minced cabbage, J teaspoon pepper, salt if necessary. Fry the sausages crisp and brown. Take from the frying pan and pour off all but 3 tablespoons of the fat. Put the minced cabbage in the frying pan and cook 6 minutes. Arrange in a hot dish and garnish with the sausages. Serve mashed potatoes with this dish.

PUREE OF CABBAGE AND POTATOES

I Pint boiled finely-minced cabbage, 6 medium sized potatoes, 2 tablespoons butter or savory drippings, 2 tea- spoons salt, I teaspoon pepper, J pint hot milk. Peel po- tatoes and put them in a stewpan with boiling water

VEGETABLES 61

enough to cover them. Cook just 30 minutes. Pour off water and mash fine and light. Beat . in the hot milk, seasoning and cabbage. Cook about 5 minutes longer.

ESCALLOPED CABBAGE

Cut ^ boiled cabbage in pieces; put one layer in buttered baking dish, sprinkle with salt, pepper and bits of butter, then cracker crumbs. Add another layer with cracker crumbs and butter on top. Moisten with milk, put in the oven until brown on top.

GERMAN SOUR CABBAGE

Soak cabbage in cold water. Slice and put in stewpan of boiling water. Boil briskly 10 minutes and then drain. Put back in pan with 2 tablespoons butter, ^ teaspoon salt, , I tablespoon finely chopped onion, few gratings of nutmeg, and few grains cayenne; add i cup boiling water and cook until tender, then add 2 tablespoons vinegar and J table- spoon sugar, letting it cook low.

COLD SLAW

Select a small heavy cabbage, take off outside leaves, and cut in half. With a sharp knife slice very thinly. Soak in cold water until crisp, drain and dry between towels, and mix with sour cream dressing.

Sour Cream Dressing: ^ pint sour cream, 2 table- spoons lemon juice, 2 tablespoons vinegar, i tablespoon sugar, I teaspoon salt, | teaspoon pepper, i teaspoon mixed mustard. Beat the cream with egg beater until smooth, thick and light. Mix the other ingredients together and gradually add to the cream, beating all the while.

Mrs. D. B. Harvey.

CABBAGE IN SALAD Cabbage should be served often in salads uncooked. It is excellent either alone or combined with other vegetables.

Slice cabbage as for cold slaw, using J cabbage. Heat in a dressing made of yolks of two eggs slightly beaten, j cup

68 P. E. 0. COOK BOOK

cold water, i tablespoon butter, \ cup hot vinegar, and J teaspoon salt, stirred over hot water until thickened.

CABBAGE AU GRATIN

Cook cabbage as for plain boiled cabbage. Arrange in a buttered baking dish. Pour over the following sauce, sprinkle with cracker crumbs and bake until crumbs are brown.

Sauce: Melt 2 tablespoons butter, add 2 tablespoons flour, ^ teaspoon salt, pepper to taste. Stir until frothy, then add i cup milk, stirring constantly until thick, then add I cup grated cheese. Cook until cheese is melted.

Mrs. D. a. Lehman.

VIRGINIA CABBAGE

Use a pointed head of cabbage. Pull leaves apart but do not cut from stalk at the end. Remove stalk from the center. Mix ground ham or other cold meats with raw eggs, season with salt, pepper, paprika, and Worcestershire sauce. Place the mixture in the center of the cabbage, put the leaves back in place. Put in muslin bag and boil for i hour. Serve with White Sauce. Bess S. Parish.

BAKED CABBAGE WITH TOMATOES

Prepare as for Boiled Cabbage and cook with the cabbage I large green pepper cut rather fine. Boil i^o minutes and drain. Place cabbage and pepper in buttered baking dish. Season with salt and pepper, and cover well- with Tomato Sauce. Lift cabbage with a fork to be sure that the sauce is well mixed with the cabbage. Cover top with buttered bread crumbs and brown in oven. Mrs. D. B. Harvey.

STUFFED CABBAGE

I Cabbage, 2 ounces fat salt pork and 2. ounces tender beef, chopped fine, 2 tablespoons butter, 2 egg yolks, i tea- spoon salt, I teaspoon parsley, i teaspoon minced onion, few grains cayenne, i French roll. Soak cabbage i hour in cold salted water. Cook in boiling water until thoroughly wilted, about 15 minutes. Drain and cool; unfold leaf by

VEGETABLES 69

leaf, until the heart is reached. Remove the center and chop the tender leaves removed. Soak the roll in milk and •press dry. Beat the egg and bread together, add the creamed butter and mix with the meat, chopped cabbage and seasoning. Form into a ball and place in the cabbage head. Refold the leaves and bake three to four hours, basting with butter and water. Serve on a round hot platter with the gravy from the pan.

CABBAGE ROLLS

Cabbage leaves may be stuffed with boiled rice or meat mixture, roll and tie. Boil until tender and serve with Tomato Sauce.

SAUER KRAUT

The outside leaves of cabbage should be removed, the core cut crosswise several times and shredded very finely with the rest of the cabbage. Either summer grown or fall cabbage may be used. Immediately pack into a barrel, keg or tub, which is perfectly clean, or into an earthenware crock holding four or five gallons. The smaller containers are recommended for household use. If a wooden container is used line bottom and sides with large outer leaves of cabbage as it is being filled. While packing distribute salt as uniformly as possible, using i pound of salt to 40 pounds of cabbage. Sprinkle a little salt in the container and put in a layer of three or four inches of shredded cabbage and pack down gently with a wooden potato "masher. Repeat with salt, cabbage and packing until the container is full or the shredded cabbage is all used. Press the cabbage down as tightly as possible and apply a cloth and then a glazed plate or a board which will go inside the container. If using a wooden cover select wood free from pitch, such as basswood. On top of this cover place stones or other weights (using flint or granite and avoiding the use of lime- stone or sandstone.) These weights serve to force the brine about the cover.

Allow fermentation to proceed for 10 days or 2 weeks, if in a warm room. In the cellar or other cool place 3 to 5

70 P. E. 0. COOK BOOK

weeks may be required. Skim off the film which forms when fermentation starts, and repeat this daily if necessary to keep this film from becoming scum. When gas bubbles cease to arise, if the container is tapped, the fermentation is complete. If there is a scum it should be removed. As a final step pour melted paraffine over the brine until it forms a layer from i to ^ inch thick to prevent the formation of the scum which occurs if the weather is warm or the storage place is not well cooled. This is not necessary unless the kraut is to be kept a long time. The kraut may be used as soon as the bubbles cease to arise. If scum forms and remains the kraut will spoil. If desired kraut may be canned as soon as bubbles cease to rise. — U. S. Dept. of Agriculture.

CAULIFLOWER

This is a most delicious vegetable when properly cooked, and vile when improperly cooked, which generally means over-cooked. Remove all the large green leaves and cut off the stalk. Soak (head down) in a pan of cold water to which has been added i teaspoon of salt to each quart of water and a teaspoon of vinegar. Let soak an hour or more in order to draw out the insects hidden in the vegetable. Rinse, drain and put on to cook in a large stewpan, stem end down, and cover well with boiling water. Cook gently with the cover off the pan. A large head will require a full half hour, small heads from 20 to 25 minutes. The cauli- flower begins to deteriorate the minute it begins to be over- cooked. When tender drain, separate the flowerets. This is ready for seasoning.

CREAMED CAULIFLOWER

Prepare cauliflower as above and mix with White Sauce II, allowing i cup of sauce to i pint of cauliflower.

CAULIFLOWER WITH HOLLANDAISE

Prepare as for Creamed Cauliflower, using Hollandaise Sauce instead of White Sauce.

VEGETABLES ji_

CAULIFLOWER SERVED WHOLE

Soak, wash and drain. Tie in thin cloth and cook whole in salted water. Drain and serve whole with White Sauce poured over it. Mrs. Fred Baumer.

I CAULIFLOWER A LA HUNTINGTON

Prepare cauliflower as for boiled cauliflower, and cook until soft. Separate in pieces and pour over the following sauce:

HuxTiNGTON Sauce: Mix ij teaspoons mustard, li teaspoons salt, i teaspoon powdered sugar, and \ teaspoon paprika. /\dd yolks of 3 eggs slightly beaten, \ cup olive oil, and ^ cup vinegar in which \ teaspoonful finely chopped shallot has been infused 5 minutes. Cook over hot water until mixture thickens. Remove from range and add | tablespoon curry powder, 2 tablespoons melted butter, and I teaspoon finely chopped parsley. — Boston Cooking School Cook Book.

CAULIFLOWER AU GRATIN

Soak cauliflower in salted water i hour. Drain and cook whole in salted water until tender, about 25 or 30 minutes. Drain and separate and arrange in a baking dish. Pour over the following sauce, sprinkle with cracker crumbs and bake until crumbs are brown.

Sauce: Melt 2 tablespoons butter, add 2 tablespoons flour, ^ teaspoon salt, pepper to taste. Stir until frothy, then add i cup milk, stirring constantly until boiling, then add \ cup grated cheese. Cook until cheese is melted.

Mrs. D. a. Lehman.

HOT CAULIFLOWER SALAD

Cook until tender i head of cauliflower. Drain from the salted water, break in pieces and marinate in the following dressing:

Dressing: 4 Tablespoons olive oil or Mazola, 4 table- spoons vinegar, i teaspoon sugar, i teaspoon salt, \ tea- spoon paprika. Set on back of stove 5 minutes.

Mrs. M. S. Coleman.

p. E. 0. COOK BOOK

' COOKED CELERY

Remove all leaves from the stalks, scrape off all rusted spots, cut into inch pieces and put into cold water. Drain and put on to cook in boiling water. Boil rapidly for 15 minutes, having the cover partly off. Drain; put back on the stove with i tablespoon of butter and i teaspoon of salt for each quart of celery. Cover and cook slowly for 15 minutes. Shake the pan frequently while celery is cooking. Serve hot.

CREAMED CELERY

Prepare celery as above and cook 25 or 30 minutes. Drain and season with White Sauce II, allowing i cup of sauce to i pint of celery.

CREAMED CARROTS

Wash, scrape and cut young carrots into ^ inch cubes. Cover with boiling water and let stand 5 minutes. Drain and cook in boiling salted water, to which has been added ^ tablespoon butter, until soft. Drain and add i cup White Sauce II to each pint of cooked carrots. Simmer 5 minutes and serve. Mrs. D. B. Harvev.

CARROTS, POULETTE SAUCE

Prepare and cook carrots as above and dress with the following sauce:

Sauce: 3 Tablespoons butter, 3 tablespoons flour, i cup chicken broth, and ^ cup cream. Season to taste with salt and pepper, and just before serving add yolks of 2 eggs and ^ tablespoon of lemon juice. Mrs. D. B. Harvey.

GREEN CORN

This most delicious of summer vegetables is frequently spoiled by over-cooking. If the corn is fresh and tender, as it should be, 15 minutes is enough. If only a few ears are cooked so that the water does not stop boiling, 10 min- utes is sufficient. Wrap at once in a thick napkin and send to the table covered, as the skin toughens if allowed to dry while hot.

VEGETABLES 73

GREEN CORN OFF THE COB

Cut corn from the cob, being careful not to cut too deeply. Scrape with the back of knife to press all the corn from the hulls. Put- in saucepan with salt, pepper and but- ter. Add enough milk to moisten well and cook from lo to 20 minutes.

CORN BALLS

I Cup corn, 2 eggs, \ cup milk, \ cup flour, \ teaspoon baking powder, salt to taste. Butter the poacher cups and fill f full of the mixture; steam 30 minutes. Serve with roast beef or fried ham. Mrs. D. B. Harvey.

CORN CUSTARD

6 Ears corn, ij cups hot milk, \ teaspoon salt, ^ teaspoon sugar, I tablespoon butter, \ tablespoon flour, 2 eggs. Melt the butter, mix well with the flour; add the milk gradually, then the seasoning and corn, and last of all the beaten eggs. Pour into a buttered baking dish and bake in a moderate oven for half an hour.

Mrs. D. B. Harvey.

CORN AND CHEESE SOUFFLE

I Tablespoon butter, i tablespoon chopped green pep- per, \ cup flour, 2 cups milk, i cup grated cheese, i cup corn, 3 eggs, ^ teaspoon salt. Melt the butter and cook the pepper thoroughly in it; make a sauce by adding the flour, milk and cheese; add the corn, yolks of eggs and seasoning; fold in the stiffly beaten whites; turn into a buttered baking dish and bake in a moderate oven for 30 minutes.

Mrs. D. B. Harvey.

ESCALLOPED CORN

Corn, salt, pepper, butter and cracker or bread crumbs. Arrange in a buttered baking dish in layers of corn, crumbs and seasoning, having the last layer of crumbs. Bake until brown on top.

CORN OYSTERS

I Pint oysters, i can corn, salt, pepper, butter, milk, cracker crumbs. Butter a baking; dish. Put in a layer of

74 P' E, 0. COOK BOOK

corn than a layer of oysters, salt, pepper and butter. Repeat until all I'ngredients are used. Put a layer of crumbs on top, sprinkle with bits of butter, and add milk until nearly covered. Bake in a fairly hot oven. .

Mrs. G. T. Gaskins.

5 Ears of corn, i pint green Lima beans, i tablespoon butter, J teaspoon salt, dash of pepper, i cup cream. Cut corn from the cob, add to the beans the last 15 minutes of cooking. The mixture should be cooked nearly dry. Add butter, seasoning and cream, and simmer 10 minutes.

STUFFED CUCUMBER

Cut cucumbers in half lengthwise, scoop out the seeds and fill the hollow with a mixture of cold chopped meat, about f of a cup, J cup fine stale bread crumbs, J cup milk, 2 tablespoons butter, white i egg, salt, few grains cayenne, a little nutmeg. Lay in a pan with enough butter to keep from sticking. Simmer till the juice flows freely, then add a little good broth, and boil gently till very tender. Lift the slices carefully. Reduce the juice to just enough to cover, and pour over the cooked cucumber.

STUFFED EGG PLANT

I Egg plant, I cup fine bread crumbs, 2 tablespoons chopped onion, i tablespoon melted butter, i egg beaten, i saltspoon salt, i saltspoon pepper, i large can Underwood Deviled Ham. Cut the egg plant into halves lengthwise without peeling. Cook about fifteen minutes. Remove the pulp. Chop and mix with bread crumbs, tongue and onion, melted butter, egg and seasoning. Fill the halves of the egg plant with this mixture, cover with buttered crumbs and bake about 25 minutes. Can be baked in casserole instead of halves. Mrs. G. T. Gaskins.

BAKED EGG PLANT

Pare, slice and put inside of egg plant in salt water and boil till tender. Drain and mash. Add yolk of i egg, salt.

VEGETABLES 75

butter, I cup of bread crumbs, a little milk and beaten white of two eggs. Bake 45 minutes. Mrs. Fred Baumer.

FRIED EGG PLANT

Cut the vegetable in slices half an inch thick and pare. Sprinkle with salt and pile them upon one another; put a plate with a weight on top. Let them rest an hour, then remove weight and plate. Add i tablespoon water, ^ table- spoon salt, and ^ teaspoon pepper to an egg. Beat well. Dip the slices of egg plant in the egg, then in dried bread crumbs. Fry in deep fat.

ESCALLOPED EGG PLANT Pare an egg plant and cut in f-inch cubes. Cook in a small quantity of boiling water until soft, then drain. Cook two tablespoons butter with J onion, finely chopped, until yellow, add f tablespoon finely chopped parsley and egg plant. Turn into a buttered baking dish. Cover with buttered crumbs and bake until crumbs are brown.

Cut fine. Boil i potato and mash; mix while hot with endiv^e, season with salt and pepper. Heat 2 tablespoons of bacon fryings, add 2 tablespoons vinegar and pour over the potato and endive.

Mrs. Fred Baumer.

ENDIVE II

Cut endive fine. Slice i onion fine and brown in 2 table- spoons bacon fryings; add i tablespoon of flour but do not brown. Add i cup milk and cook until thick, stirring con- stantly, then add 2 tablespoons vinegar. Mix i hot mashed potato, and i chopped hard boiled egg, and the cut endive. Pour the hot sauce over it and serve.

Mrs. Fred Baumer.

GREENS FOR IRON

The green leaves of spinach contain iron and vitamines. Their importance cannot be over-emphasized in the diet, by those who value health. So kindly do most stomachs

76 P. E. 0. COOK BOOK

take to them that greens are among the foods for invaHds and strained spinach water is the first food besides milk given to tiny babies.

Take care in the cooking. Unless your family is trained, choose the mild-flavored greens, such as Swiss Chard. Always cook the greens in steam if you appreciate their food value, or boil them down until no water need be discarded. They should be watched carefully and when tender should be seasoned and eaten at once. The cook is often the cause for her family's dislike for greens. If they cook on, they develop a strong, disagreeable flavor instead of the delicate one they should have.

Don't fail to teach the children to relish the green leaf vegetables, so valuable for their health-giving elements.

Miss Wright, Home Adviser.

The most common greens, both cultivated and wild, are as follows: Swiss chard, kale, Chinese cabbage leaves, water cress, endive, turnip tops, spinach, beet tops, dandelion, mustard, pepper cress, lamb's quarter, sour dock, smart weed, purslane, pokeweed sprouts, milkweed.

Spinach should be cut when young and tender. Care- fully pick over and wash in several waters to be sure that it is free from all sand. Put into kettle with \ cup boiling water, cover and let steam for 25 minutes. Remove cover and let cook down, turning often. Chop fine and reheat with salt, pepper and butter. Mound on a serving dish and garnish with hard boiled eggs.

Wash well, boil in salted water until tender, drain and chop fine. Brown flour in meat fryings, add spinach and a little water. Season with salt, pepper and nutmeg.

Mrs. Fred Baumer.

VEGETABLES 77

SPINACH WITH CREAM

2 Cups cooked spinach, 2 tablespoons butter, i table- spoon flour, I teaspoon salt, ^ teaspoon pepper, i cup scalded cream. Mince the spinach. Put the butter in a pan on the fire; when hot, add the flour and stir until smooth, then add the minced spinach and salt and pepper. Cook 5 minutes; then add cream, and cook 3 minutes more.

Mrs. D. B. Harvey.

SPINACH WITH EGGS

Wash the spinach and steam until tender. Chop fine, put over fire with a large tablespoon of butter, a little sugar, salt and pepper to taste. Turn into a deep dish, cover with dressing made with yolks of 4 hard boiled eggs rubbed'to a paste with a teaspoon of melted butter, one of cream and lastly I tablespoon of lemon juice. Spread the dressing over the spinach, garnish with the whites of the eggs.

SPINACH LOAF

Mix i^ cups of cooked and chopped spinach, i cup bread crumbs, i well beaten egg, ^ cup grated cheese, i tablespoon lemon juice, i teaspoon salt, and | teaspoon pepper. Pour into a greased baking dish and steam over boiling water, or bake in oven 25 minutes. Serve with Tomato Sauce I.

SWISS CHARD

When tender, chard may be cooked like spinach. If the midribs are large, strip the green leaves off and cook like spinach, but cook the ribs as asparagus.

DANDELIONS

Gather only the freshly grown plants; best when the dew is on them. The whole plant, after thorough washing, may be cooked till tender, drained, chopped fine, seasoned with salt, vinegar and a liberal amount of butter. Those who think it bitter may use half spinach or beet, or sorrel, in which case the dandelion should be partly cooked before the more succulent plant is added.

78 P. E. 0. COOK BOOK

Kale may be cooked as spinach, or as cabbage, or as Cabbage with Pork.

Kohl-rabi should be used when it has a diameter of 2 or 3 inches. As it becomes large it becomes tough and fibrous. Wash and pare the vegetable and cut in ^ inch cubes. Put into boiling salted water and boil, with the cover partly off the pan, until tender. This will take about 30 minutes. Pour off the water and season with butter, salt, and pepper.

Kohl-rabi may also be served with White Sauce II.

KOHL-RABI AU GRATIN

Kohl-rabi is delicious cooked in this way: Pare, cut in |-inch dice and cook till tender. Pour into a buttered bak- ing dish, season with salt and pepper, and pour over it a cream sauce made in the following manner: Melt 2 table- spoons of butter, add 2 tablespoons flour, salt and pepper to taste. Add i cup of milk and cook until thick, stirring all the time. Add j cup grated cheese, stir until melted and pour sauce over kohl-rabi in baking dish. Melt i table- spoon butter in small pan, add ^ cup toasted bread crumbs, stir until thoroughly mixed, then place on top of other ingredients, put in the oven and brown.

Mrs. D. B. Harvey.

DUTCH LETTUCE

W^ash carefully 2 heads of lettuce, separate the leaves and tear each leaf into about three pieces. Cut a quarter of a pound of ham or bacon into dice and fry until brown; while hot add 2 tablespoons of vinegar; beat one egg till light, add 2 tablespoons of sour cream and stir into the ham. Stir this over the fire until it thickens and pour it while hot over the lettuce. Mix carefully with a fork and serve immediate- ly. Mrs. D. B. Harvey.

TO KEEP LETTUCE FRESH

Lettuce is useid principally uncooked, either by itself or in combination with other food as salads. To be palatable

VEGETABLES 79

It must be crisp and fresh. The best way to keep it fresh is to have a small pail with a tight lid. Put lettuce in the pail, sprinkle W'.^^h cold water, put the lid on tight and set in icebox. It may also be wrapped in paper.

BOILED ONIONS

Put onions in cold water and remove skins while under water. Put on to cook in boiling water; boil 5 minutes, drain and again cover with boiling water which has been salted. If the onions are very strong change the water twice while cooking, cook from 45 to 60 minutes. When tender, drain, add a little milk, simmer 5 minutes, season with salt, pepper and butter.

CREAMED ONIONS

Cook as Boiled Onions, drain and add White Sauce II until covered. Simmer 5 minutes and serve.

ESCALLOPED ONIONS

Cut Boiled Onions in quarters. Put in a buttered bak- ing dish, cover with White Sauce II, sprinkle with buttered crumbs, and brown in oven. J Cup of cheese may be added to the White Sauce if desired. Mrs. D. B. Harvey.

STUFFED ONIONS

Boil onions in salted water whole, drain and make an opening in center with fork and fill with little dices of bread which have been fried in butter to a golden brown. Pour some of the fried butter over them and sprinkle minced parsley over top.

Miss Lena May Sherman, Chicago, III.

FRIED ONIONS

Remove skins from onions, put on in boiling salted water, cook for 15 minutes and drain. Put ij tablespoons butter in hot frying pan, add the onions and fry until well browned, stirring often to prevent sticking. Sprinkle with salt and pepper i minute before taking from the fire.

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FRENCH FRIED ONIONS

Peel onions, cut in j inch slices and separate into rings. Dip in milk, then in flour and fry in deep fat. Drain on brown paper and sprinkle with salt. Nice for garnishing.

STUFFED ONIONS

Parboil onions whole lo minutes. Turn upside down to cool. Take out part of the center. Fill with equal parts finely chopped cooked meat, stale bread crumbs, and the finely chopped onion which was removed, seasoned with salt, pepper, and enough cream or melted butter mix well. Place in buttered pan, sprinkle with buttered crumbs and bake in moderate oven till onions are soft.

Mrs. D. B. Harvey.

GREEN PEPPERS IN MEXICAN STYLE

Put your green peppers on an iron plate and set over the fire, being careful not to burn; but they must be scorched; let them stand in cold water for an hour after the scorching and the outer skin will then peel off readily; split peppers up the side and remove the seeds. Make a batter of 2 eggs, a teaspoon of salt, a tablespoon of sweet cream, and flour enough to make a batter; dip each pepper in the batter and fry in boiling fat; they will fry a nice golden brown and should be eaten immediately. Mrs. G. T. Gaskins.

STUFFED GREEN PEPPERS WITH BROWN SAUCE

Cut a slice from the stem end of each pepper, remove the seeds and parboil 15 minutes. Cook an onion, finely chop- ped, in butter until slightly brown and add 4 tablespoons chopped mushrooms and the same amount of lean ham, finely chopped; cook for i minute, then add J cup of brown sauce and 3 tablespoons of bread crumbs. Let the mixture cool, sprinkle the peppers with salt, and fill with the mixture; cover with buttered bread crumbs and bake 10 minutes.

Mrs. G. T. Gaskins.

STUFFED GREEN PEPPERS

Cut a slice from the stem end of each pepper, remove the seeds and parboil 10 minutes. Place peppers upright in

VEGETABLES 8i

baking pan. Into medium sized peppers put 2 teaspoons of uncooked rice, salt and a piece of butter the size of a hickory nut. Fill the pepper with tomatoes which have been peeled and mashed. Take the slice from the top of pepper, cut out the stem and put pieces in the pan around the upright peppers; add some of the mashed tomato and water enough to come half way up on the peppers. Bake 45 minutes in a moderate oven. Mrs. D. B. Harvey.

OTHER FILLINGS FOR PEPPERS

1. Soak in water bread crumbs sufficient to make i pint when the water is pressed out; mix with i teaspoon salt, pepper to taste, | teaspoon finely pulverized sage, | teaspoon minced parsley, \ teaspoon minced onion, 2 table- spoons melted butter, i egg; Fill peppers and pour over them I cup White Sauce II, thinned with i cup white stock. Bake 45 to 50 minutes.

2. I Cup cooked rice, 2 tablespoons finely cut bacon, i tablespoon finely cut onion, i hard-boiled egg, i raw egg,

1 teaspoon salt, ^teaspoon paprika. Put bacon in frying pan, add onion and brown, add rice, the hard-boiled egg, chopped fine, and heat through. Remove from the fire and add the well-beaten raw egg, salt and paprika. Mix well, fill peppers, dust top with bread crumbs, place in deep dish, and bake in hot oven 30 minutes. Macaroni may be used instead of rice.

3. Tomatoes stewed till tender, thickened with fine cracker crum.bs and nicely seasoned with salt, pepper and a dash ot lemon juice make a good filling.

4. Peppers may be filled with well seasoned chopped meat, with or without the addition of bread crumbs or boiled rice.

PIMENTO ROAST

3 Canned pimentos, \ pound cream or cottage cheese,

2 cups cooked lima beans, bread crumbs, butter and water. Chop the first 3 ingredients; mix thoroughly and add bread crumbs until the mixture is stiff enough to form a roll.

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Brown in the oven, basting occasionally with butter and water. Mrs. D. B. Harvey.

FRIED PARSNIPS

Scrape and slice lengthwise;, boil till tender, drain and season with salt and pepper; dip first in melted butter, then in flour and dust with sugar. Put i tablespoons of drippings into a frying pan; when hot put in the parsnips and fry brown. Serve with pork.

STEWED PARSNIPS

Scrape and slice crosswise about § inch thick; have a saucepan ready with a half pint of hot'water and a table- spoon of butter; add the parsnips, season with salt and pepper, cover closely, and stew until the water is cooked away, stirring occasionally to prevent burning. When done the parsnips will be of a creamy, light brown color.

BOILED PEAS WITH BUTTER

Put peas on to cook in boiling water. When water comes to a boil again, draw peas back where the water will bubble gently. Peas should always be boiled slowly, and with the cover partially off the pan. It is impossible to give the ex:act time of cooking this vegetable, since so much depends on the maturity of the peas, the length of time they have been picked, etc. Young, tender peas will generally cook in 20 or 30 minutes, and the seasoning should be added while they are still firm and crisp. If the peas are cooked until the green color is destroyed they are overdone and their delicate flavor is spoiled. Add i teaspoon of salt the last 15 minutes of cooking. There should be very little water left. Add 2 tablespoons of butter, and if the peas are not the sweet kind, add i teaspoon of sugar. Let sim- mer a little longer and serve.

CREAMED PEAS

Cook as for Boiled Peas and serve with White Sauce II, allowing i cup of sauce to i pint of peas.

VEGETABLES 83

GREEN PEA SOUFFLE

I J Tablespoons bi?,tter, ij tablespoons flour, \ teaspoon salt, I cup milk, | teaspoon pepper, 3 egg yolks, \ teaspoon grated onion or i teaspoon chopped mint, 3 egg whites stiflly beaten, i pint cooked green peas or i can. Make a white sauce of the first four ingredients. Mash the peas and add with the yolks and seasoning to the sauce. Fold in the egg whites and pour into a greased baking dish. Set in a pan of warm water and bake in a slow oven till firm. Do not allow water in pan to boil. Mrs. D. B. Harvey.

PEAS AND CARROTS

Cook peas until tender in boiling salted water and drain. Cook diced carrots till tender, drain and save water in which they are cooked. Make a sauce with 2 tablespoons butter, 2 tablespoons flour, i cup of liquor in which carrots were cooked, I tablespoon vinegar, i tablespoon sugar. Cook until thick and pour over carrots and peas mixed.

Bess S. Parish.

PEAS IN TURNIP SHELLS

Select turnips of even size, peel and scoop out centers. Drop in boiling salted water and cook until tender. Lift out carefully, drain, and fill with French peas. Pour over peas a rich white sauce, garnish and serve.

Mrs. G. O. Proffitt, St. Louis, Mo.

PEA TIMBALES Drain and rinse one can of peas, and rub through a sieve. To I cup mashed peas add 2 well beaten eggs, 2 tablespoons melted butter, | teaspoon salt, J teaspoon pepper, a few grains cayenne and a few drops onion juice. Turn into buttered moulds, set in pan of hot water, cover with oiled paper, and bake until firm. Serve with i cup White Sauc^ to which is added \ cup canned peas drained and rinsed.

POTAT9ES AU GRATIN

Boil potatoes, peel either before or after boiling. Left- over potatoes may be used. Dice them. Grease a pan, put in a layer of potatoes, sprinkle with salt and pepper.

84 P- E. 0. COOK BOOK

moisten with White Sauce, add a layer of freshly diced American cheese, then tiny bits of butter. Add another layer of potatoes, seasoning, sauce, cheese, and bits of butter. Sprinkle cracker crumbs over top layer, add a few more bits of butter and place in the oven until top is brown- ed. These may be baked in ramekins.

Mrs. Fred Baumer.

BAKED POTATOES WITH PIMENTOS Bake the potatoes and when done scoop out the contents. Mash thoroughly, season with salt, pepper, paprika, butter and a little hot milk, then add chopped pimentos. Put back into shells, sprinkle with crumbs and cheese, and brown in oven. Bess S. Parish.

BAKED STUFFED POTATOES Bake medium sized potatoes until done. Cut open, take the inside out, put in butter, salt, pepper, hot milk, and I cup of grated cheese. Put back in shells and sprinkle top with cheese. Brown in oven. Mrs. D. A. Lehman.

POTATO BALLS

Mash potatoes and season the same as for mashed potatoes. Make into balls a little larger than a walnut, roll in egg, then in cracker crumbs and fry in deep fat until brown. Mrs. G. O. Proffitt.

HOT POTATO SALAD

Boil potatoes with jackets on. Peel while warm. Dice, add salt, pepper, chopped celery and a little minced onion. Dice bacon and fry brown, add ^ cup vinegar (diluted if necessary). Pour hot over potato mixture. Add hard cooked eggs if you like. Serve hot.

Mrs. Fred Baumer.

CREAMED POTATOES

Peel potatoes and cut in J-inch dice. Put on to cook in boiling salted water. Boil 15 minutes and drain. Put back in pan with i cup White Sauce II to 2 cups potatoes, add pepper and more salt if necessary. Simmer 10 minutes.

Mrs. D. B. Harvey.

VEGETABLES 85

CHEESE AND POTATO CROQUETTES

I Cup cottage cheese, 2 tablespoons chopped parsley, i tablespoon chopped green pepper, \ teaspoon soda, | tea- spoon salt, dash of cayenne, dash of paprika. Mix these ingredients very thoroughly and form into small rolls. Then imbed the rolls in mashed potatoes which have been seasoned with salt and pepper, forming a larger roll of each. Roll the finished croquettes in egg and bread crumbs and fry in deep fat. Mrs. D. B. Harvey.

MASHED POTATOES IN CASSEROLE

To a quart of mashed potatoes add i egg, | cup cream or milk, a little butter, salt, pepper. Beat all together and place in a well buttered casserole. Chop or cut very fine i medium sized onion and sprinkle over top of potatoes. On top of that place small pieces of butter and bake for \ hour. When ready to serve sprinkle minced parsley over the top. Miss Lena May Sherman, Chicago, 111. .

SURPRISE POTATOES

4 Cups mashed potatoes, \ cup cold meat, J teaspoon salt, \ teaspoon nutmeg, dash of pepper, dash of paprika, I tablespoon onion juice, 2 tablespoons chopped parsley, I egg, breadcrumbs. Add salt, pepper, paprika, onion juice and half the parsley to the mashed potatoes; mix well and if too dry add a little cold milk. The meat is put through the food chopper; add the rest of the parsley, a little salt and pepper; mix well. Take a spoonful of potatoes, flatten out, then lay a teaspoon of meat in the center. Put the potatoes around the meat, then form into roll about 3 inches long, being sure that the meat is all covered. Roll in crumbs then in beaten egg, then in crumbs again. Fry in deep fat.

POTATO CAKES

Grate 4 large raw potatoes, add a little salt, 3 eggs, i tablespoon flour, \ teaspoon baking powder. Make into cakes and fry in deep fat. . Mrs. Carrie Morris.

86 P. E. 0. COOK BOOK

POTATO OYSTER PATS

Peel and boil potatoes and mash line, salt to taste, add piece of butter the size of an egg, and 4 tablespoons sweet cream. Beat lightly; when cold work into pats, putting 2 oysters into each. Dip in beaten eggs, roll in cracker crumbs; put butter on the top of each and bake a light brown in a quick oven. Mrs. D. B. Harvey.

POTATO RISSOLES

Boil and mash a few potatoes, add a little finely chopped ham, season with salt and pepper and roll into small balls. Dip into beaten egg, then in bread crumbs and fry in deep fat until brown.

ESCALLOPED POTATOES, RAW

Peel potatoes, cut in ^-inch dice; place a layer in bottom of buttered casserole, season with salt, pepper, bits of butter, and a sprinkle of flour. Repeat layers until casserole is full, using plenty of butter. Place bits of butter on top. Pour milk over potatoes until they are almost covered. Bake ^o minutes, or until tender. Mrs. D. B. Harvey.

POTATO DUMPLINGS FOR SOUP

6 Medium sized potatoes boiled and mashed fine with i large tablespoon of butter; 4 eggs broken into potatoes and all beaten together until very light; about i tablespoon flour, just enough to keep batter together. Drop from side of spoon in pear shape into boiling soup and cook 3 minutes. Should be as light as feathers.

Pare and cut onions in thin slices. Pare and cut potatoes in J-inch dice. There should be i pint of each. Put onions on to cook in boiling water, and cook 1 5 minutes ; drain, put back on stove, add the potatoes, cover with boil- ing water and cook 15 minutes longer, adding i teaspoon of salt. Drain and add 2 cups White Sauce II.

Mrs. Odelphia Harvey, Galesburg, 111.

VEGEfABLES 87

COTTAGE PIE

1 Pound beef, i medium sized carrot, i medium turnip, I tablespoon chopped onion, | teaspoon salt, \ teaspoon pepper, i tablespoon butter, 2 tablespoons flour, ^ cup meat stock, I cup milk or vegetable stock, i egg. Simmer meat until tender. Cut carrot and turnip in cubes, cook until tender in little water. Save water. Melt fat, add flour and onion and cook until slightly browned. Add stock and milk, cook until thick, remove from fire and stir in egg yolk. Add to meat; cook and mash potatoes, add salt, pepper and beaten egg white. Line baking dish with thick layer of potato, pour in meat mixture, cover with mashed potato. Bake until brown.

POTATOES FOR GARNISHING (Duchess Potatoes)

2 Cups hot potato, 3 tablespoons butter, J teaspoon salt, yolks of 3 eggs. Press the potatoes through a potato ricer, add the butter, the salt, and the yolks of eggs slightly beaten. Put the mixture into a pastry bag and press out in the desired shape on a buttered pan. Brown in the oven. Remove with a spatula or broad-bladed knife and use as a garnish for meat or fish. Miss Emma Wright.

POTATO MARBLES

Wash and peel potatoes. Cut into balls, using a French vegetable cutter. Soak 15 minutes in cold water; take from water and dry between towels. Fry in deep fat, drain and sprinkle with salt. Use for garnishing.

POTATO RIBBONS

Wash and pare large, long potatoes. Cut round and round as if paring an apple. Soak in salt water for an hour, drain, dry between towels, and fry in deep fat; drain and sprinkle with salt. Use for garnishing.

Mrs. D. B. Harvey.

HOW TO USE SMALL POTATOES

Wash small potatoes and cook with the jackets on. Pare, brown in butter, and season with salt and pepper.

88 P. E. 0. COOK BOOK

SWEET POTATO CROQUETTES

^ Cup hot milk, 2 tablespoons butter, \ cup sugar, more or less as the potato requires, beaten into i pint smoothly mashed sweet potato. Beat i egg very light and beat into the mixture; add i teaspoon salt, and enough cracker crumbs to make it stiff enough to form into croquettes. Roll in beaten egg, then in cracker crumbs and fry.

Bess S. Parish.

SWEET POTATO CROQUETTES

Boil, peel and mash about 6 good sized sweet potatoes. Add salt, pepper and \ cup milk or cream. Mold into small cones, place in a pan, pour melted butter over them and bake brown in the oven. Mrs. D. B. H'arvev.

CANDIED SWEET POTATOES

Boil, pare and slice sweet potatoes lengthwise. Place in a buttered baking dish; butter each slice and sprinkle well with sugar. Add \ cup water and cook until syrup is candied and the potatoes are brown.

Mrs. D. a. Lehman.

SWEET POTATOES WITH MARSHMALLOW^S

Sweet potatoes may be prepared as above and when almost ready to serve place marshmallows on each slice; put back into oven until marshmallows are soft and brown- ed. Not quite so much sugar is needed.

Or, cook and mash sweet potatoes, and season with salt, pepper and butter. Add a little milk and beat until light. Put into a buttered casserole, place marshmallows on top and brown in the oven.

SALSIFY OR VEGETABLE OYSTER

Scrape, slice crosswise in ^-inch slices, and drop into cold water at once so salsify will not turn dark. Drain; cover with boiling water, boil slowly 45 minutes, drain and cover with I cup White Sauce II. Simmer 5 minutes and serve.

The creamed salsify may be turned into a baking dish covered with buttered crumbs and browned in the oven.

VEGETABLES 89

SALSIFY CROQUETTES

I Quart boiled and mashed salsify, 2 eggs, i tablespoon melted butter, i teaspoon salt, a little pepper, i cup flour, I teaspoon baking powder. Add the well beaten eggs to the mashed salsify, add salt, pepper and melted butter and flour sifted with baking powder. Mix all well together and drop a tablespoon at a time in deep fat.

OTHER WAYS OF USING SALSIFY

Salsify makes good mock oyster soup. It may also be escalloped as oysters with cracker crumbs, salt, pepper and butter.

Cut squash in halves and take out seeds. Put in a drip- ping pan with the skin side down and cook in the oven until tender. In this way all the hard work of cutting up the squash is avoided. When tender scrape the pulp out of the shell. No water is used in cooking this way, so there is no need of cooking it down, which is such a slow process.

FRIED SUMMER SQUASH

Cut a tender squash into slices a little less than ^ inch thick and dip into well beaten egg which has been salted and peppered, then into cracker crumbs which have had salt and pepper added. Fry in plenty of fat very slowly. Serve with fresh stewed or ripe fried tomatoes.

Miss Lena May Sherman, Chicago, 111.

ENGLISH RICE

i Cup rice, \ cup pecans, J cup cooked tomatoes, i salt- spoon salt, dash of pepper. Wash, boil and drain rice; strain the tomatoes and add to them the seasoning. Put a layer of rice in the bottom of a baking dish, then a layer of nuts, then rice, then nuts again until the entire quantity is used, making the last layer of rice. Pour the tomatoes over this and bake in a moderate oven 30 minutes.

Mrs. b. B. Harvey.

90 P. E. 0. COOK BOOK

PORTO RICAN RICE

Cut about an inch and a half cube of salt pork into small cubes and fry out. Into this fat put ^ cup of dry washed rice and stir until thoroughly mixed with grease and hot through, then cut up a medium sized tomato and small onion into this. Season with salt and pepper. Cover with hot water and cook until almost dry.

Mrs. C. D. Stilwell.

RICE AND PINEAPPLE

I Cup rice, 2 cups boiling water, i teaspoon salt, i can pineapple. Wash rice, drain, and add to boiling water "and salt and steam | hour. Add juice from pineapple and steam 15 minutes longer. Remove from fire, add pineapple cut in small pieces. Serve hot or cold, with or without cream.

RICE FAN-TAN

Cook J cup of well washed rice in i pint of milk until very soft. Stir in a heaping tablespoon of sugar and i well- beaten egg and remove at once from the fire. Mix in ^ cup of assorted candied fruits — cherries, apricots, and pine- apples— and turn into a shallow, well-buttered pan to cool. When firm cut into strips about i| inches wide and 3 inches long; dip in egg and bread crumbs and brown delicately .on both sides in butter. Drain, dust with powdered sugar and serve hot.

BAKED STUFFED TOMATOES

Take medium sized tomatoes, wash and wipe dry, scoop out inside and add cracker crumbs, lots of butter, salt and pepper. Refill shells with mixture and put tops on with toothpicks. Bake in hot oven 10 minutes.

Mrs. W. V. Rath bone.

BAKED RIPE TOMATOES

Scald and peel the number of tomatoes needed, scooping out a small tablespoon of the center to make room for the filling. Butter a casserole, placing tomatoes in and scatter pieces taken out of centers around the tomatoes to help form a liquid. For each tomato use i level teaspoon of

VEGETABLES 91

sugar (for medium sized tomatoes), salt and pepper to taste. Fill the rest of space heaping with cracker or toast crumbs and place a piece of butter on the top of each. Add a little hot water in pan and bake in rather hot oven J hour. Miss Lena May Sherman, Chicago, 111.

TOMATO CROQUETTES

1 Quart can of tomatoes, i medium sized onion, 8 spice cloves; boil together 20 minutes and strain through colan- der. Add 1 1 tea'-poons salt, \ teaspoon pepper, i table- spoon sugar. Melt 4 tablespoons of butter and add | cup of cornstarch, and blend to a paste. Add the tomato gradually, cook until it is very stiff, stirring constantly. Cool and add i egg well beaten; pour into pan and let set until cold. Cut in squares, roll in beaten egg and cracker crumbs and fry brown in skillet of fairly deep fat.

Mrs. G. T. Gaskins.

FRIED GREEN TOMATOES

Slice green tomatoes, soak in salt water 2 hours, then dip in batter made of flour, egg and water. Fry in fat".

Mrs. p. S. Parish.

SPAGHETTI AND TOMATOES

2 Onions, 2 green peppers, 2 tablespoons butter, 2 table- spoons flour, i\ cups strained tomatoes, i cup spaghetti cooked tender in 2 quarts of boiling salted water. Chop onions and 'peppers, brown in butter, then add flour, then tomatoes, stirring constantly. Add spaghetti and simmer 10 minutes and serve. Mrs. D. B. Harvey.

SPAGHETTI ITALIAN STYLE

Put a package of spaghetti in boiling water and boil till tender and drain, f Pound American cheese (cream) grated, i can Campbell's tomato soup. Melt 2 tablespoons butter and fry i medium sized onion till brown. Into a greased baking dish put a layer of spaghetti, cover with the tomato soup, cheese, onion, salt, pepper and dash of cayenne. Continue in layers until all ingredients have been used.

92 p. E. 0. COO A" BOOK

Pour In whole milk until it comes to the top when pressed down with a fork. Bake slowly i hour or longer.

Mrs. C. E. Combe.

SPAGHETTI ITALIAN STYLE

Cook spaghetti in salt water until tender, pour in colan- der, drain well, and let cold water run over it well. Cook a pot roast. To the liquor add i can of tomato paste, green peppers and onions chopped fine; cook several hours or until tender. Pour this tomato sauce over spaghetti and grate \ pound of Italian cheese and sprinkle over all.

Mrs. G. O. Proffitt, St. Louis, Mo.

' CREAMED TOMATOES— FRIED

Pare medium sized tomatoes, cut in half, roll in flour, fry in hot butter till nice brown. Lift into a dish and sprinkle with salt and pepper. Thicken butter in frying pan with i tablespoon flour, add teacup of rich sweet milk, boil till thick and pour over tomatoes. Mrs. D. B. Harvey.

TOMATO RAREBIT

2 Tablespoons butter, 2 tablespoons flour, f cup milk, f cup tomatoes, strained, \ teaspoon soda, i pound cheese, 2 eggs beaten, salt, mustard and pepper. Cook the butter and flour together, add the milk, and as soon as the mixture thickens add the tomatoes and soda; then add the cheese, eggs and seasoning. Serve hot on toast or crapkers.

STUFFED TOMATOES

Cut a thin slice from the stem end of 8 tomatoes, and with a spoon scoop out the juice and pulp. Put a table- spoon of butter in a frying pan over the fire, and when melted add a scant tablespoon of flour. Stir quickly, add I cup of stock, and as soon as it boils up add \ cup of finely chopped veal, salt and pepper to taste, ^ cup of dried bread crumbs and a teaspoon of grated onion. Remove from the fire immediately, and add the pulp and juice of the tomatoes. Fill the tomatoeis with this mixture and bake slowly tor 20

VEGETABLES 93

or 30 minutes. Decorate the dish with parsley and serve hot. Mrs. D. B. Harvey.

BAKED MACARONI WITH CHEESE

I Cup broken macaroni, 2 quarts boihng salted water, i pint White Sauce II, i cup grated cheese, i cup buttered bread crumbs. Cook the macaroni in the water for 20 to 30 minutes; drain and blanch with cold water. Put the macaroni in a casserole in layers, covering each with cream sauce and grated cheese and making the top, layer of bread crumbs. ' If rnacaroni is not salted enough add a little to each layer and also a little cayenne. Bake in the oven until crumbs are brown. Mrs. D. B. Harvey.

This vegetable is generally spoiled by overcooking. The flat, white summer turnip, when sliced, will cook in 30 minutes. If the cooking is prolonged beyond this time, the vegetable grows dark in color and strong irT flavor. The winter turnips require from 45 to 60 minutes.

'When tender, drain well, put back on the stove and sea- son with salt, pepper and butter. They may be mashed and seasoned with salt, pepper, butter and beaten light with a little cream. Another way to dress turnips is with cream sauce, allowing i cup of sauce to i pint of turnips.

SOUTHERN FRIED APPLES

Put a rounding tablespoontul of butter or pork drippings in a hot skillet. Then fill the skillet with sliced firm apples, not peeled, and pour over them i cup of sugar and 2 table- spoons oi water. Cover and cook until heated through and beginning to soften, then remove the cover and turn the apples gently, occasionally, until done. They should be slightlv brown and have a waxv syrup.

Mrs. D. B. McGehee.

94 P' E. 0. COOK BOOK

CUCUMBER AND PINEAPPLE ASPIC

Juice of 4 lemons, juice from i small can pineapple, l\ teaspoons hot water, i cup sugar. Heat all together and add 2^ teaspoons gelatine which has been dissolved in | cup cold water; 4 slices pineapple, 2 medium size cucumbers, all cut fine, add few drops green coloring. Mix all together and put in molds. Serve with mayonnaise.

Mrs. Schoeman, St. Louis, Mo.

FRUIT SALAD

For each cup of diced pineapple use \ cup nut meats, ^ cup marshmallows cut in pieces, and | cup chopped dates. Use a boiled salad dressing, substituting pineapple and lemon juice for the liquid in making. Ruby Rice.

PINEAPPLE SALAD

Drain juice from small can pineapple; add hot water to make 2 cups; add i cup sugar and let come to a boil. Dis- solve I tablespoon gelatine in ^ cup cold water and add to juices; cool and pour over sliced pineapple; add 4 small sweet pickles chopped and i cup nuts, allow to harden and serve with dressing. Mrs. R. F. Brown.

MARSHMALLOW SALAD

I Pound marshmallows quartered with scissors, i pound white grapes seeded and halved, i pound English walnuts, I can pineapple cut in cubes. Mix with following dressing half hour before serving: Yolks of 4 eggs, ^ cup sweet milk, juice I lemon. Cook until thick. When cool mix with i pint whipped cream. Mrs. Jennie Rogers.

APPLE AND DATE SALAD

Cut 3 ripe Jonathan apples in straws to amount of 3 cups, sprinkle with lemon juice; clean \ pound dates and cut in strips. Mix apples and dates and marinate with French dressing. Allow to stand i hour then add | cup blanched almonds cut in strips. Serve on lettuce leaves with a mild mayonnaise.

SALADS 95

FROZEN SALAD

I Cup candied cherries cut in samll pieces, i tablespoon lemon juice, J cup orange pulp, \ cup crushed pineapple. Dressing: i Tablespoon butter, 2 egg yolks slightly beaten, 3^ tablespoons flour, and 3^ tablespoons sugar mixed; i teaspoon salt, \ teaspoon paprika, cayenne to taste, f cup milk, f cup vinegar. Cook in double boiler until thick; remove from fire and beat 2 minutes. Combine fruit and dressing and add ^ cup cream measured before whipping, and 2 tablespoons pineapple juice. Pack in molds until overflowing, then pack in equal parts ice and salt for 2 hours. Mrs. C. E. Combe.

EASTER "APPLE" SALAD

Cover required number eggs with boiling water in double boiler, set in lower vessel and allow water in lower vessel to boil gently for 2S minutes. Remove eggs, peel and while hot press in the ends and shape like apples; press a twig and 2 green leaves in one end. Color the entire surface delicate- ly with green coloring, then tint each side lightly with red; chill and when ready to serve put i tablespoon mayonnaise around "apple."

TOMATO JELLY WITH BAKED BEANS Make tomato jelly and pour into ring mold; fill center with baked beans to which has been added finely chopped onion and French dressing.

Mrs. C. a. Ledman, Boston.

POTATO SALAD

Cut cooked potatoes in cubes, add onion, green peppers, pickles and parsley, all chopped fine; toss together lightly, add thin mayonnaise and fill cups made from medium sized onions or tomatoes.

POTATO SALAD

Boil 8 large potatoes, mash and add i small onion, i red mango, 2 pickles and some parsley all finely cut; i teaspoon each of celery seed and sugar, and salt to taste; moisten

96 P. E. 0. COOK BOOK

with mayonnaise dressing but leave stiff; butter a glass bread pan (a deep pan is best) and on the bottom and sides place slices of hard boiled eggs; pack potatoes in solidly; make this the day before using. Turn out from mold and slice, placing a tablespoon mild mayonnaise on each slice.

Mrs. a. C. Clark.

WHITE PERFECTION SALAD

I Quart cabbage shredded fine and crisped in cold water 2 hours, I pint marshmallows cut in pieces, i can pineapple cut in pieces, and i cup blanched almonds cut in strips.

Dressing; Juice of 2 lemons, i tablespoons vinegar, \ cup sugar, i tablespoon flour, whites of 2 eggs. Cook until thick. When cool mix with i pint whipped cream and com- bine with salad not longer than half an hour before serving.

Serve on lettuce leaf and garnish with marischino cherries. Mrs. G. T. Gaskins.

CABBAGE SALAD

1 Small head cabbage shredded fine and crisped in cold water, i small onion cut fine; put together, add salt, pepper and I tablespoon sugar; open can pimentos, use \ contents, chop fine and add to cabbage; use all the liquor from the can of peppers and dilute \ cup vinegar (more or less, accord- ing to strength) with it and pour over cabbage; add \ cup ground roasted peanuts. Mix and serve.

Mrs. a. C. Clark.

CORN SALAD

2 Dozen ears corn cut from cob, 2 large heads cabbage chopped fine, 8 large onions chopped, 6 mangoes chopped, 4 cups sugar, i tablespoon pepper, \ cup salt, \ cup ground mustard and 3 pints vinegar. Color with turmeric if desired. Mix and boil 12 minutes, can and seal.

Mrs. Andy Gates.

GELATINE SALAD

Soak I package gelatine in 2 tablespoons cold water, pour on this i cup boiling water, add i cup walnut meats, 5 hard boiled eggs minced, i can pimentos, 2 sweet pickles, ^

* SALADS 97

cup onion, all chopped fine, \ cup vinegar and salt and pep- per to taste; let stand until cold, then stir in i cup stiff mayonnaise and chill in individual molds. Serve on lettuce with teaspoon mayonnaise on top.

COMBINATION SALAD

Shred fine i small head of cabbage and crisp in cold water; to this add small can of pineapple diced, i table- spoon sugar, I cup marshmallows cut in halves, 3 small tomatoes sliced, 4 radishes and 2 cucumbers sliced, salt and pepper. Serve on shredded lettuce with mayonnaise on top. Decorate with mango rings. Mrs. A. C. Clark.

A JELLO SALAD

Dissolve I package lemon Jello in i pint boiling water when beginning to set add | can pimentos, \ cup chopped celery, ^ cup nut meats, \ cup chopped onion, \ cup chopped pickle and parsley mixed; add 2 tablespoons vinegar. Mold in cups and serve with mayonnaise.

GRAPE NUTS SALAD

2 Packages lemon Jello,' i orange cut in small pieces, i cup nuts cvit fine, i cup Grape Nuts and i package dates cut fine. Prepare Jello as directed on package and when partly set add above ingredients. Mrs. R. B. Nyberg.

CHEESE SALAD

Cut I can pineapple in cubes, i pound cheese grated, 2 cups English walnuts. Mix with mayonnaise.

Mrs. Jennie Rodgers.

COTTAGE CHEESE SALAD •

To each cup of cottage cheese add \ cup each of nut meats and chopped pimentos; form in balls or pile on a lettuce leaf and serve with niciyonnaise.

Mis^ RiiRY Rice.

COTTAGE CHEESE SALAD

I Pound cottage cheese, 3 hard boiled eggs minced, 3 crackers broken fine, 3 pickles and ^ bunch celery cut fine, i

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pimento chopped, i tablespoon sugar. Moisten with mayonnaise. Mrs. Minnie Berry.

CARROT SALAD

2 Cups chopped cabbage, i cup ground raw carrots, i cup ground nuts, 3 cucumber pickles chopped. Mix with rich mayonnaise. Mrs. J. J. Parish.

EGG SALAD

8 Hard boiled eggs chopped, i bunch celery cut in short pieces, 1 pickles and i dozen olives chopped. Moisten with mayonnaise. Add ^ cup grated cheese to make a good cheese and egg salad.

TONGUE SALAD

Chop fine a good sized boiled tongue, salt and pepper to taste; add i cup seeded raisins, i cup English walnuts, 2 cups celery cut in pieces, i tart apple chopped and 2 hard boiled eggs minced. Mask with mayonnaise. Also excel- lent to substitute chicken for the tongue.

STRING BEAN SALAD

One quart cooked beans, J teaspoon salt, 3 hard boiled eggs, \ cup lemon juice,- ^ cup minced onion, i cup chopped celery, i cup broken nut meats. Rub egg yolks to a paste with 3 tablespoons olive oil, add salt and lemon juice, stir through beans and let stand 30 minutes. Just before serving add other ingredients. Will serve 12 guests.

Mrs. D. a. Lehman.

STUFFED TOMATO

Remove, skins from uniform sized tomatoes; remove a part of seeds and pulp, sprinkle inside with salt, invert and let stand half hour. Fill with chicken chopped fine and mixed with chopped celerv, nuts and mayonnaise.

Mrs. L. N. Finley.

COCOANUT SALAD

One-half cocoanut grated, 2 chopped apples, i cup chopped celery, 2 tablespoons chopped onion, i tablespoon

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minced parsley, 3 chili peppers (or any sweet peppers). Mix, marinate with French dressing and chill. Serve on lettuce leaf. Mrs. G. T. Gaskins.

ASPIC JELLY SALAD

Into I quart stock (beef, veal or chicken) put 2 table- spoons each of chopped celery, onion, carrot and green pep- pers, add salt and pepper to taste, juice of i lemon, 3 table- spoons gelatine which has been dissolved in i cup cold water, add slightly beaten whites and shells of 3 eggs; bring slowly to boiling point, stirring constantly. When it boils allow to boil 3 minutes without stirring, then let it stand where it will not boil for 10 minutes, strain and mold. Meat, vegetables or fish may be added. Serve with mayonnaise.

Mrs. D. a. Lehmaist.

CHEESE AND OLIVE SALAD

Mash a cream cheese, moisten with cream, season with salt and pepper; add 6 olives chopped, lettuce finely cut and ^ can pimentos cut in strips. Press in loaf and let stand 2 hours, cut in blocks and serve on lettuce with mayonnaise. Mrs. D. A. Lehman.

FROZEN PINEAPPLE SALAD

Remove paper from No. 2 can grated pineapple, pack unopened in ice and salt for 3 hours or longer.

To I package of Neufchatel cheese (or cottage) add i chopped pimento and enough mayonnaise to moisten, form into balls. Take can of pineapple from ice, cut offend, dip in hot water for a second and turn out on bed of lettuce or slice to serve individually, garnish with cheese balls and a spoonful of mayonnaise.

FROZEN HAM SALAD

Two cups cream, 2 cups ground boiled ham, i teaspoon- ful of horseradish, 6 stuffed olives, 3 tablespoons mayon- naise and a bit of cayenne; 3 tablespoons gelatine softened in 3 tablespoons cold water, then dissolved in J cup boiling water; when cool combine with boiled ham and the other

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ingredients. Fold this mixture into the stiffly beaten cream, turn into a loaf mold, pack in ice and salt for 3 hours, turn out and cut in slices, garnish with sliced stuffed olives and serve with mayonnaise on top.

Mrs. a. C. Clark.

THANKSGIVING SALAD *

Parboil turnips in slightly salted water after peeling; cool and carefully hollow centers with a teaspoon to form cups, sprinkle each cup with pepper and brush with butter. Mix together cooked peas and carrots, season well and mix with mayonnaise. Fill turnip cups and serve on lettuce.

HALLOWEEN SALAD

I Cup tart apples, ,1 cup nuts, i cup celery. Cut apples in cubes and sprinkle with lemon juice, add chopped celery and nuts; mask with mayonnaise. Serve in apple cups made by taking a slice from stem end and carefully taking out core and pulp. Paste on the sides, eyes, nose and mouth made from paper.

CHRISTMAS VEGETABLE SALAD

Place lettuce leaves on individual plates, on each place a beet cup made by scooping out some of the center from a whole pickled beet with a teaspoon. To i cup seasoned peas add \ cup chopped celery and mix with mayonnaise. Fill cups with vegetable mixture. Put teaspoon mayon- naise on top and place a tiny star cut out of a slice of beet on top of mayonnaise.

CHICKEN SALAD

Mix ij cups cold chicken cut in dice, t cup celery cut in pieces and i cup white cherries stoned and halved. Marin- ate with 4 tablespoons olive oil mixed with 2 tablespoons vinegar and i teaspoon salt. Chill. Just before serving mix lightly with \ cup mayonnaise. Excellent to substitute cooked veal for chicken.

SALADS loi

CHEESE AND GELATINE SALAD

I Tablespoon gelatine softened in | cup cold water then dissolved in i cup boiling water, adding ^ teaspoon salt, set aside to solidify. When set beat until fluffy; then fold in ^ pound grated cheese, ^ can pimentos chopped, and i cup whipped cream. Let stand until set, heap lightly on head lettuce. Place half an apricot on one side and a spoonfu! ot mayonnyse on top. Mrs. R. B. Reed, Chicago.

MOLDED CHEESE SALAD

Soften 2 tablespoons gelatine in j cup cold water. Add I cup boiling water. Stir and cool. When beginjiing to set add 3 drops tabasco sauce, ^ teaspoon mustard, | tea- spoon salt, ^ cup grated cheese, ^ cup chopped pimento and

1 cup finely chopped nuts. Beat | cup cream stiff, fold in the gelatine mixture carefully and pour all into a can to mold (wet c*an with cold water first). When stiff turn out and serve in slices with any preferred dressing.

BEAN SALAD

1 Can kidney beans, 4 eggs cooked hard and sliced, loc worth sweet pickles, i green pepper, i red pepper (or canned pimento), i tablespoon each of parsley and onion minced. Mix with cooked Salad Dressing No. i.

Mrs. D. B. Harvey.

POTATO SALAD

2 Quarts potatoes cooked and diced, 3 hard boiled eggs,

2 green and 2 red peppers and i onion, all out fine, i teaspoon minced parsley, 2 teaspoons nasturtium leaves, i cup celery and ^ cup lettuce, both cut fine. W^hen ready to serve mix with Salad Dressing No. i, which has been thinned to con- sistency of heavy cream. Mrs. D. B. Harvey.

TWENTY-FOUR HOUR SALAD

4 Egg yolks, juice of i lemon and j cup cream. Put these ingredients in double boiler and cook until thickened; when cold add ^ pint whipped cream, i pound seeded white grapes (or white cherries), i cup shredded almonds, 2 cups

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marshmallows cut in pieces, i cup pineapple cut fine. Let stand on ice 24 hours after mixing. This will serve 16 people and may be used as salad or a sweet.

Mrs. M. S. Coleman.

TOMATOES WITH ASPARAGUS

Peel and scoop out medium size tomatoes. Take aspar- agus tips and cut an inch off the length. Mix lightly with mayonnaise and stand in opening of tomato cups. Chill and serve on lettuce.

MOCK CHICKEN SALAD

\ Pint pecan nuts, \ pound shelled almonds, \ pint English walnuts, i pint bread crumbs, 2 eggs, i onion, 2 teaspoons salt, i cup boiled rice, i tablespoon chopped parsley, pepper to taste.

Put all nuts through meat grinder and mix with bread crumbs, seasoning and rice; break in the eggs and mix thoroughly, pack this tightly into a loaf mold, stand mold in boiling water and cook a half hour, turn out and when cool cut in small dice and mix dice with an equal quantity of cut celery. Just before serving mix with mayonnaise.

FROZEN TONGUE SALAD

Add to I quart can tomatoes | box of gelatine, i sliced onion, i teaspoon salt, the juice of half a lemon and ^ tea- spoon paprika; stand aside a half hour, then boil and strain; when perfectly cold put in freezer and freeze as you would sherbet; make a French dressing and chill thoroughly on the ice. Serve on crisp lettuce leaves with a teaspoonful of the French dressing over it.

TUNA FISH SALAD \ Package Knox gelatine softened in \ cup cold water, I cup hot chicken broth poured over gelatine and dissolved; I large can tuna fish minced, mix with gelatine, pour into mold previously decorated with parsley and pimento. Slice and serve with mayonnaise.

Mrs. D. B. Harvey.

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MELON SALAD

Cut small cantaloupe in halves, remove seeds and flesh, cut melon flesh in cubes, mixing with canned pears and bananas cut into small pieces. Place in the melon shells and pour over this a thick syrup dressing made of orange and lemon juice. Garnish with white or red cherries. Makes a nice fruit course for a luncheon.

PEAR SALAD

Pack I can Bartlett pears in ice and rock salt. Let stand 5 hours, serve the frozen pears on head lettuce with a sweet salad dressing and whipped cream and garnish with red cherries. Minnie Spurlock Rice, Chicago.

CHEESE SALAD

Soak \ envelope Knox gelatine in \ cup cold water and dissolve over hot water. Moisten 2 cream cheese with a little sweet cream and work until smooth. Add | cup American cheese grated, i cup whipped cream and the dis- solved gelatine. Season with salt and paprika and a little chopped parsley; turn into molds. Allow to harden and cut in strips. Mrs. Elsie Schoeman, Chicago.

PINEAPPLE-ALMOND SALAD

One envelope Knox softened in i cup cold water 5 minutes. Dissolve in 2 cups boiling pineapple juice, add f cup sugar, stir until cool, add | cup lemon juice and strain through cheesecloth; when commencing to congeal pour over I cup blanched almonds and i can diced pineapple. Serve with mayonnaise. Mrs. W. T. Skaggs.

PEAR SALAD

Work Philadelphia cream cheese smooth with a bit of sweet cream, fill cavities of Bartlett pears, serving 2 halves to each person. On the cheese place a tablespoon mayon- naise and sprinkle top with nuts.

Mrs. Margaret Hixon.

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CALCUTTA SALAD

2 Neufchatel cheese, \ cup American cheese grated, i cup whipped cream, f tablespoon gelatine, salt and paprika. Soak gelatine in i tablespoon cold water, add i tablespoon boiling water and heat over hot water until dissolved; soften Neufchatel cheese with plain cream, add American cheese, gelatine, salt and paprika, the whipped cream last; turn into mold and chill. Serve with curry or mayonnaise dressing. Mrs. Val B. Campbell.

PINEAPPLE-CHERRY SALAD

Soak I envelope gelatine in \ cup cold water 6 minutes, dissolve in following liquid: Juice i large can pineapple, juice from i8 ounce can Marischino cherries, juice of 3 large lemons and water to make liquid measure 3 cups, sugar to taste; cool and just before it sets add pineapple and cherries cut fine; serve with oil mayonnaise which has been sweet- ened; either green or red cherries make an attractive salad.

Mrs. C. E. Combe.

FRUIT SALAD AND DRESSING

I Quart can pineapple cut in cubes and drained, ^ pound white grapes skinned, ^ pound marshmallows, \ pound pecans, | pint double cream.

Dressing: 4 Egg yolks, J teaspoon mustard, juice and grated rind of lemon, J cup milk. Mix and cook in double boiler until thick but do not boil.

3 Hours before serving pour dressing over fruit but do not add marshmallows and nuts until ready to serve. Re- serve half the. cream, whipped, to garnish top.

Mrs. O. Arensman.

BANANA SALAD

Slice bananas lengthwise in halves, lay on crisp lettuce leaves, put salad dressing on top and sprinkle with nuts.

Mrs. Fred Baumer.

GRAPEFRUIT AND CHERRY SALAD

Prepare and sweeten grapefruit as tor cocktail; pit -white cherries and stuff with softened cream cheese. Place

SALADS 105

grapefruit and cherries on crisp head lettuce; grate a little cheese over salad and use a French dressing made of oil and the juice of the grapefruit. Garnish with green cherries.

Miss Bess Parish.

CHICKEN SALAD

1 Cold boiled chicken cut in J inch cubes, equal quantity celery, washed, scraped, cut in small pieces, chilled in cold water, drained and dried in a towel. Just before serving mix with dressing and serve on lettuce leaves, garnish with with yolks of three hard boiled eggs forced through a potato ricer and a few capers. Dressing: | Cup rich chicken stock, \ cup vinegar, yolks of 5 eggs, 2 tablespoons mixed mustard, i teaspoon salt, dash cayenne pepper,^ cup thick cream. Reduce stock in which chicken has been cooked to h cupful, add vinegar and boil in double boiler. To this adci the dry ingredients mixed to a paste in cold water. Add yolks of eggs beaten until light, chill. When ready to serve fold in the cream which has been whipped. (When eggs are expensive substitute i level tablespoon flour for an egg yolk.) Mrs. Chas. E. Combe.

OLIVE OIL MAYONNAISE

\ Teaspoon mustard, i teaspoon salt, i teaspoon sugar, paprika, 2 egg yolks, i cup olive oil, 3 tablespoons vinegar or lemon juice. Mix dry ingredients with egg yolks until well blended, then add oil drop by drop, beating constantly. When it begins to thicken commence adding the acid, alternating the oil and acid until all are used.

FRENCH DRESSING

2 Tablespoons lemon juice, 4 tablespoons olive oil, \ tea- spoon salt and paprika. Mix salt, paprika and oil, add acid slowly and beat until thick.

MAYONNAISE WITH MAZOLA

2 Egg yolks, I pint Mazola, i teaspoon dry mustard, dash of cayenne or white pepper, i teaspoon salt, 2 teaspoons each of lemon juice and vinegar. Have all ingredients and utensils cold; mix drv ingredients, add beaten yolks and

io6 P. E. O. COOK BOOK

when well mixed add i| teaspoons acid, add oil drop by drop until mixture begins to thicken, add acid a little at a time and beat in oil gradually until all is used. Should be thick enough to hold its shape. Put in Mason jar, keep in cool place and do not stir and will keep for weeks.

Mrs. D. B. McGehee.

GOLDEN DRESSING

J Cup each of pineapple, orange and lemon juice, heat in double boiler, beat 2 eggs, add ^ cup sugar, pour over the hot juice and cook until smooth. Good for any fruit salad. Mrs. Carrie Skaggs.

MAYONNAISE FOR FRUIT SALADS

I Cup vinegar, i cup sugar, ^ cup butter. Let come to a boil, add 3 well beaten eggs (or yolks of 5), i cup cream (sweet or sour), i teaspoon salt, i teaspoon mustard, ^ tea- spoon pepper. Cook until thick. Mrs. W. M. Gregg.

FRUIT SALAD DRESSING

1 Cup sugar and ^ cup butter creamed, yolks of 4 eggs, beat all together, add i heaping tablespoon flour, pour in i pint boiling water and cook until thickened. When half cooked add juice of i lemon and i tablespoon vinegar.

Mrs. G. C. Stephens.

COOKED SALAD DRESSING NO. i

2 Eggs, I teaspoon mustard, i tablespoon flour, 4 round- ing tablespoons sugar, i teaspoon butter, ^ teaspoon salt, I cup vinegar (if strong dilute). Beat eggs well, add dry ingredients, beat again, then add vinegar, cook, stirring constantly. When using thin with cream if too thick.

Mrs. D. B. Harvey.

NUT SALAD DRESSING I Glass of peanut butter thinned with J cup water, add 3 eggs beaten, juice of 3 big lemons, ^ teaspoon salt and dash of cayenne. Stand bowl in a saucepan of hot water and beat until the dressing is thick. Good with vegetable or any ereen salad.

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CHEESE DRESSING

To any mayonnaise add chopped olives, celery and grated cheese; excellent on head lettuce.

RUSSIAN DRESSING

I Pimento, i green pepper, i hard boiled egg, i small onion, all chopped fine. Mix together with 3 tablespoons oil mayonnaise, one of chili sauce and i of K)mato catsup.

Mrs. D. a. Lehman.

THOUSAND ISLAND DRESSING

I Cup mayonnaise, i cup whipped cream, i cup chili sauce, 3 hard boiled eggs and ^ dozen small sweet pickles chopped very fine. Mrs. Roy L. Seright.

CURRY DRESSING

I Teaspoon pepper, f teaspoon salt, I teaspoon curry powder, 3 tablespoons vinegar, 5 tablespoons olive oil.

Mrs. Val B. Campbell.

HONEY DRESSING Heat I cup strained honey very hot, add beaten yolks of

3 eggs, take to cold air and beat until light, thick and cold, then add 2 tablespoons French dressing and j teaspoon salt. Thin with whipped cream before using.

Mrs. D. a. Lehman.

OIL THOUSAND ISLAND

Put into a pint jar ^ cup olive oil, ^ cup lemon juice, juice of ^ orange, i teaspoon finely minced onion, | teaspoon salt, I teaspoon paprika, i teaspoon Worcestershire sauce, ^ teaspoon prepared mustard, 4 tablespoons grated cheese and 3 sprigs of parsley cut fine. Place rubber and cover on jar and shake until well blended. Excellent on head lettuce. Mrs. A. C. Clark.

TARTAR SAUCE

To 2 cups mayonnaise add | tablespoon Spanish onion,

4 tablespoons each capers, gherkins and olives and i table- spoon parsley, all cut fine.

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ASPIC MAYONNAISE

To I cup mayonnaise add slowly 5 tablespoons liquid aspic, beating constantly; chill.

TA TA SALAD DRESSING

Six small sour pickles chopped, 2 small onions chopped and I cup minced parsley; add mayonnaise and whipped cream. Mrs. W. V. Rath bone.

EXCELLENT DRESSING

To ^ pint heavy cream, measured then whipped, add 2 teaspoons prepared mustard-horseradish dressing and i teaspoon sugar. Mrs. Taylor Ferguson.

DRESSING FOR FRUIT SALAD Beat yolks of 3 eggs light, add 3 tablespoons of sugar and 3 tablespoons butter. Cook together in a double boiler until thick. Add grated rind and juice of i lemon. Wliip I pint of cream very stiff, mix with dressing just before serving. Mrs. J. H. Crawford.

I Quart cooked beets, i quart raw cabbage, \ cup horse- radish, cover with vinegar, salt to taste.

» Mrs. W. V. Rath bone.

HOME MADE PICKLES

To every gallon vinegar, i cup sugar, i cup salt, i cup ground mustard. Pick small cucumbers and put into soak whole. Mrs. D. A. Lehman.

SPANISH PICKLE

I I Dozen large cucumbers. Peel, cut lengthwise and seed. 2 Large heads of cabbage, 3 dozen small onions or i dozen medium size, 4 green sWeet peppers, 4 red sweet pep- pers. Chop fine and mix well. Salt and let stand 2 hours. Press dry and put in kettle in alternate layers with the fol- lowing spices: 2 ounces white mustard seed, i ounce tumerick, i ounce celery seed, f pound dry mustard, 2 pounds sugar. Cover with apple vinegar, boil until it begins to thicken and seal while hot. Fannie Gaskins.

CUCUMBER PICKLE

Select small, fresh picked cucumbers, wash and pack in sterilized cans. Fill cans to overflowing with liquid made of I pint of salt dissolved thoroughly in i gallon apple vinegar. You can put up any amount by using the same proportion— I of salt to 8 of vinegar.

Mrs. E. E. Baker.

DIXIE RELISH

Make a brine in proportion of i cup salt to i gallon water. Soak in this brine for a few hours the following: Mix I pint sliced onions, i quart sliced cabbage, i pint of green mango peppers, i pint of red mango peppers, 2 table- spoons salt, 4 tablespoons of mustard seed, 2 tablespoons of celery seed. Drain, pack loosely in hot sterilized jars and

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cover with i quart vinegar in which has been dissolved | cup sugar. Process lo minutes. Used with a dressing makes a nice salad. Mrs. Ida Stilwell.

BEET RELISH

I Quart chopped cooked beets, i quart of chopped raw cabbage, i cup grated horseradish, 2 bunches of chopped celery. Mix all together, add 1 cups sugar, i tablespoon each salt and white mustard seed, i teaspoon celery seed, little ground red pepper, enough vinegar to cover. Place over fire, let come to good boil, seal hot.

Bess S. Parish.