NATIONAL GROCERY CO

VEGETABLES 75

Stewed Squash.

Peel squash, cut in quarters, put on to boil in cold water and cook until tender. Drain water off. Mash fine and smooth. Add % cup milk or cream, 1 tablespoon butter, pinch salt and pepper, and serve hot. Beat well with a spoon to make light and smooth.

MRS. S. A. ROSENFELD. Mushrooms. Take mushrooms, pare, wash and drain. Put some butter in saucepan and steam mushrooms in it. Then add pepper and salt. Serve on hot toast. MRS. GUSTAVE BROWN.

Mushroom Timbales. One cup white bread crumbs, 1 cup milk. Cook together until smooth. Take from stove and add whites of 5 eggs well beaten, salt and paprika, 1 cup of chopped mushrooms. Bake in buttered timbale forms 20 minutes. Serve with stewed fish.

MRS. S. ARONSON.

Fried Tomatoes. Slice tomatoes thick, season with salt and pepper, dip in flour and fry in hot butter. MRS. A. DINKELSPIEL.

Chestnut Puree. Boil chestnuts until tender. Remove shell and brown skin. Pass through a sieve, add butter and salt, cook 10 minutes and serve.

MRS. A. DINKELSPIEL.

Chestnuts and Prunes. One pound of evaporated chestnuts. Wash well and cover with boiling water and let stand over night. Next morning pick clean and use the water in which they have been soaked for cooking chestnuts, and add 2 tablespoons of nice soup fat, a pinch of salt and y2 CUP °f brown sugar. Put on to boil and keep adding water until the chest- nuts are soft, which will take about 2% hours. When the chestnuts are nearly soft, add 1 dozen prunes and let cook down short. About 15 minutes before serving, add a handful of raisins, seedless. Be sure not to stir the chestnuts with a spoon. Shake the pot if they stick. Each chestnut should stay whole. ROSE CAHEN, San Francisco.

Frijoles or Spanish Beans. Boil 2 cups Spanish beans with 1 onion and 1 clove of garlic fried in butter until light brown, 1 green pepper, a few pepper corns, 1 teaspoon paprika and 1 cup tomatoes, pepper and salt to taste. Add 1 pound round steak cut into dice and fried brown in plenty butter. Cook all together 3 hours, well covered with water.

MRS. FRED BORIES. Green Peas and New Potatoes. Boil 2 pounds garden peas with salt until tender. Boil iy2 dozen small new potatoes with salt until tender. Make rich cream sauce. Pour over potatoes and peas with 2 tablespoons chopped parsley.

> MRS. FRED BORIES.

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ONE THOUSAND FAVORITE RECIPES

Baked Beans. Soak white beans over night. Put on to boil seasoned with salt. When done or tender put in a pan and sweeten to taste with syrup. Bake about 3 hours. Boil a piece of fat smoked beef. When almost done put in to bake in the pan with the beans. Beans cannot bake too long if sufficiently moistened by the fat of the meat.

MRS. M. PRAGER. Vegetable Hash. Soak some lentils over night. In the morning boil until tender and mash through a sieve. Chop cold boiled potatoes, raw onions, and add to mixture. Also add bread crumbs. Season well with brown butter, salt, pepper, mustard. Moisten with milk and make quite soft. Heat a frying pan hot with butter. Pour in the mixture and cook as ordinary hash about 1 hour. MRS. JACKSON, Los Angeles.

Carrots and Peas. Cut carrots into dice, add salt, pepper, little sugar and lump of butter and some water. When half cooked add peas, and thicken with a little flour. Cook about % of an hour longer.

MRS. S. ARONSON. Stewed Carrots. Cut carrots into small pieces, add a little salt and boil till tender. Add butter and flour and add to the carrots and sweeten to taste.

MRS. J. R. HILLER. String Beans. Parboil, then strain and drop into hot fat into which onions have been browned. Season with pepper and salt and cut white potatoes in dice shaped pieces. Drop in and let simmer until done.

MRS. A. COBLENTZ. String Beans. Put fat in pan and steam a small minced onion in it. Add 1 tomato cut up. Add the string beans and steam until tender, adding a little soup stock. Season with salt and pepper.

MRS. A. DINKELSPIEL.

Sweet and Sour String Beans. Take nice beans, and after having cleaned them, boil in water with salt to taste until tender. Brown butter and flour and add vinegar and sugar to taste and stir into the beans.

MRS. JACOB R. HILLER. Succotash. One can corn. Add a pint of cooked lima beans, place in saucepan with large piece of butter, salt, pepper and y2 pint milk. Heat up well and add little Worcestershire sauce and 1 teaspoon flour well blended with milk. MRS. S. ARONSON.

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VEGETABLES 77

Stuffed Artichokes.

Take as many artichokes as required and boil until tender. Boil 4 extra ones, remove hearts with a spoon. Keep artichokes whole. Chop extra hearts and pass through sieve; also a few cooked sweet- breads. Season with salt and pepper, add y2 cup cream, 1 egg well beaten. Fill in artichokes and put in pot. Steam 1 hour and serve with cream sauce. MRS. W. ROSENBLATT.

Eggplant, Lyonnaise. Peel the eggplant and cut it into round slices about one-third of an inch thick. Peel and slice a couple of onions. Place them in a stewpan with plenty of butter and fry them until lightly browned. Then put in the slices of eggplant, season to taste with salt, pepper and grated nutmeg. Pour over a small quantity of stock and stew gently until tender. When cooked, strew a moderate quantity of finely minced parsley over the eggplant, turn it into a hot dish with the sauce over it and serve. MRS. S.BROWN.

Baked Eggplant. Cut eggplant lengthwise and parboil. Drain off water, scoop meat from eggplant, being careful not to break the skin. Brown a piece of butter, add eggplant, some bread crumbs, salt and pepper and yolk of 1 egg. Mix well together and refill shell of eggplant. Bake in a pan in oven and baste with butter.

MRS. S. A. ROSENFELD. Baked Rice. Boil rice, and when done make a sauce of 1 large tablespoon butter and 2 tablespoons canned tomatoes. Pour over rice and put in baking pan. Put pieces of butter on top, and bake until brown.

MRS. E. MORGENSTERN.

Rice Dumplings. Left over rice and mix thoroughly with 2 eggs, a pinch of salt a little sugar. Add flour enough to make a paste and drop with a tea- spoon into boiling hot fat. MRS. A. COBLENTZ. Baked Asparagus. Cut asparagus into equal size pieces and boil in salt water until ten- der. Drain. Place in buttered baking dish layer of asparagus, sprin- kle with fine bread crumbs, bits of butter, pepper, salt and small pieces of hard boiled eggs. Repeat until dish is full, top layer to be bits butter and crumbs. Bake Y2 an hour and serve in dish in which it is baked. MRS. S. ARONSON.

Cauliflower. Take boiled cauliflower and steam in butter with a little onion. Add pepper and salt. MRS. GUS BROWN.

Cauliflower au Gratin. Boil cauliflower in salted water. Make cream sauce, pour over the drained cauliflower, add 1 spoon grated bread crumbs, 3 spoons grated Parmesan cheese, bits of butter, and bake 15 minutes.

, MRS. A. DINKELSPIEL.

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ONE THOUSAND FAVORITE RECIPES

Mock Oysters. Grate 6 ears of boiled corn, beat whites and yolks of 3 eggs. Add to corn with 1 tablespoon flour, 1 of butter, salt and pepper to taste. Drop by spoonful into hot fat or lard and fry brown on both sides. Canned corn may be used if desired. MRS. SAM BROWN.

Corn on the Cob. Put corn in boiling water mixed with y2 cup milk and 2 tablespoons of sugar. Cook 20 minutes. MRS. J. V. GRUNBAUM.

Corn Pudding.

One pint milk, 2 eggs, 1 tablespoon melted butter, 1 teaspoon white sugar, 6 ears corn. Grate the corn from the cob, beat the whites and yolks of the eggs separately. Put the corn and yolks together. Stir hard and add the butter, then the milk gradually, beating all the while; next the sugar and a little salt; lastly the whites. Bake slowly, at first covering the dish, for an hour. Can be made also from a can of corn. Serve with stewed tomatoes. MRS. FRANK LOEB.

Stewed Celery. Cut celery stalks in pieces \y2 inches long, and boil in salt water. Then drain off water. Boil in another saucepan 1 cup milk with 1 tablespoon butter. Add a little flour which has been dissolved in milk, pinch salt and pepper. Let boil up, put celery in and let it come to a boil together. Serve hot. MRS. S. A. ROSENFELD.

Celery Timbales. To 1 pint of cooked celery pulp (take enough celery and cook soft) add a little salt and pepper, y2 cup of cream and 4 well-beaten eggs. Mix well, butter timbale moulds, fill three-quarters, stand in a pan of hot water and bake in a hot oven 20 minutes. Turn out on a platter and pour over a cream sauce with the yolks of 2 eggs mixed in, or instead of eggs put in oysters or shrimps in cream sauce.

MRS. E. MICHAEL, Spokane.

Spinach Croquettes. Made from left-over spinach. Mix with 2 tablespoons of butter, 1 of minced parsley, 1 teaspoon of sugar, the grated rind of 1 lemon. Add salt and pepper to taste and y2 cup of milk thoroughly heated. Then cook. When cold shape into croquettes, dip in egg and crumbs and fry in the usual way. MRS. H. W. FRIEDLANDER.

Spinach — German Style. Boil spinach in salt water. Drain and mash fine. Brown flour and onion in butter. Add hot soup stock. Season with ginger, salt and pepper. Put in spinach and cook until tender.

MRS. W. S. ROSENBLATT.

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