MARY ROBERTS RINEHART

Green String Beans

Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove garlic--parsley. Add beans and 1 cup water. Cook 1 1/2 hours.

Fresh Beans (Green or Yellow.)

1/4 peck beans 1 good size onion 1/2 clove of garlic 2 small tomatoes 1 pinch of thyme 1/2 tablespoon butter 1/2 tablespoon bacon fat Salt to taste

Cut beans lengthwise very thin. Put butter and bacon fat in saucepan. Cut up onion and let it fry to a light brown. Then wash beans and put them in the fat. Add garlic and tomatoes, (cut up) and thyme--a little salt and a little water. Cook.

Barbouillade

A dish from "fair Provence"

1 large or two small egg-plants; two cucumbers; four onions; six tomatoes; 1 green pepper.

Peel and cut separately all vegetables; fry sliced onions in a teaspoon of lard; add tomatoes, crushing them and stirring until quite soft; add half a teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over a hot fire for ten minutes; place over a slow fire and stew for three hours.

If the vegetables are fresh and tender, nothing else is needed, but if they are somewhat dry, add a cupful of stock.

Cold barbouillade is excellent to spread on bread for sandwiches.

Barbouillade is usually served hot with rice boiled a la Creole.

Boiled Rice

Wash very thoroughly one cupful of rice; boil for twenty minutes in three quarts of boiling water; drain and shake well, pour cold water over the rice to separate the grains, and set in the oven a few minutes to keep hot.

Wash thoroughly, then throw into cold water and bring to boiling point; then add 1/4 teaspoon of soda and boil 5 minutes. Turn into colander, let cold water run over it, drain well, squeezing out water with spoon, then chop very fine; add creamed butter, salt and pepper.

Heat again thoroughly, then serve with hard boiled eggs sliced on top.

1/2 box Spaghetti 1 can tomatoes 1/2 large onion 1 teaspoon salt 1/8 teaspoon pepper 3 tablespoons sugar 1 tablespoon flour 1 pint water 1 tablespoon butter 1 1/2 lbs. boiling meat Sap Sago or Parmesan cheese.

Boil spaghetti twenty-five minutes in salt water, drain, and run cold water over it to separate.

While the spaghetti is boiling make sauce as follows: put the butter in the skillet and when hot put in the onion and let brown. Then add the tomatoes, meat, water, salt, pepper, sugar and cook thoroughly for one and one-half hours. Then add flour mixed with a little water; thicken to the consistency of cream; strain.

Take baking dish and place a layer of spaghetti, then a layer of sauce, then sprinkle this with the cheese, continue until the pan is filled, allowing cheese to be on the top.

Bake one-half hour in a moderate oven.

Baked Beans

1 quart beans 1 scant teaspoon baking soda 3 tablespoons molasses 1/4 pound salt pork 1/4 pound bacon 3 tablespoons vinegar 1/2 teaspoon mustard salt and pepper to taste 3 tablespoons catsup

Soak beans over night in luke warm water with soda. In morning pour off water and wash in cold water. Now place salt pork in bottom of bean crock and put layers of beans on top, sprinkle with pepper and salt, when filled nearly to top put on slices of bacon.

Now blend mustard with vinegar, now add molasses and catsup and pour over the beans and fill up and over the top with luke warm water. Bake in a slow oven for at least six hours, longer if necessary.

Creamed Mushrooms

1 lb. mushrooms flour to thicken 1/4 lb. butter 1/2 pt. sweet cream

To one pound of cleaned and well strained mushrooms, add 1/4 lb. of fresh butter. Allow mushrooms to cook in butter about five minutes. Sprinkle enough flour to thicken.

When well mixed, pour in gently a little more than 1/2 pint of sweet cream. Allow it to boil, add salt and pepper to taste.

MRS. ENOCH RAUH.

Macaroni a la Italienne

2 lbs. ground meat 2 onions 1 large tablespoon butter 1 1/2 tablespoons sugar salt and pepper to taste 1 large can tomatoes 2 lbs. macaroni Parmesan cheese 2, 3 or 4 cups water

Put butter in a pan and allow it to melt, add onions and cook until light brown, not dark. Now add meat and cook slowly, now add sugar, and seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow it to cook three hours or longer, adding more water as it needs it. It will turn dark, almost a mahogany, as it nears the finishing point. When almost done put macaroni on in plenty of boiling salt water and cook almost twenty minutes. Do not allow it to cook entirely. When done drain off water. Now take baking dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese, now a layer of the tomato and meat sauce, now a layer of cheese and repeat with macaroni, cheese, sauce, etc., until the top is reached. Put on a generous layer of sauce and cheese and allow it to bake about a half hour in a medium oven, being careful that it is not too hot.

Regarding how much water to add must be determined by cook. Some times it boils more rapidly. The sauce must not be too thin.

To serve with Macaroni Italienne the following is very fine.

Have the butcher cut a 2 pound round steak as thin as possible and prepare the following way:

1 generous cup grated bread crumbs 2 anchovies, cut fine 1/2 tablespoon parsley, cut fine 3 eggs boiled hard 1/2 tablespoon parmesan cheese seasoning to taste

Grate the bread, cut anchovies and parsley fine. Mix all with seasoning and cheese and spread on steak. Now place the eggs which have been boiled hard, peel, and allow to remain whole on top of bread crumbs, etc. Place at equal distance from each other, and roll up and bind with skewers or cord. Put this into the pot with the tomato and meat sauce and allow it to cook until the sauce is done, at which time the meat roll will also be ready to serve. Place the roll on a dish and cut in slices.

This, with a light salad, is sufficient for a dinner.

Rice With Cheese

Cook a cup of rice in rapidly boiling, salted water until almost ready for the table. Drain, mix with a pint of white sauce, pour into a baking dish, cover with slices of cheese, and bake in a moderate oven twenty minutes.

The white sauce may also be flavored with cheese.

Rice With Nuts

Prepare rice as above, and mingle with white sauce; add half a cup of chopped nuts--pecans or hickory nuts preferred; sprinkle a few chopped nuts over surface, and brown in quick oven.

MRS. SAMUEL SEMPLE, President, State Federation of Pennsylvania Women.

Carrot Croquettes

Boil four large carrots until tender; drain and rub through a sieve, add one cupful of thick white sauce, mix well and season to taste. When cold, shape into croquettes, and fry same as other croquettes.

Potato Balls

Two soup plates of grated potatoes which have been boiled in the skins the day before. Add four tablespoons flour or bread crumbs, a little nutmeg and salt, one-half cup of melted butter and the yolks of four eggs and one cupful croutons (fried bread--in butter--cut into small cubes).

Mix together, then add the beaten whites of the eggs. Mix well and form into balls, then boil in boiling salt water about fifteen or twenty minutes. Serve with bacon cut into small squares on top.

To be eaten with stewed dried fruits cooked together--prunes, apricots, apples.

MRS. RAYMOND ROBINS.

Vegetable Medley, Baked

To take the place of the roast on a meatless menu, try the following:

Soak and boil one-half pint of dried beans to make a pint of pulp, putting it through a colander to remove the skins. Take small can of tomato soup and to this allow a pint of nuts ground, two raw eggs, half a cup of flour browned, one small onion minced and a tablespoon of parsley, also minced. Season to taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the whole well, stirring in half a cup of sweet milk. Put into a well-greased baking tin and brown for 20 minutes in a quick oven. Serve hot on a flat dish as you would a roast with brown gravy or tomato sauce.

Women cannot make a worse mess of voting than men have. They will make mistakes at first. That is to be expected. It will not be their fault, but the fault of the men who have withheld from them what they should have had before this. But eventually they will get their bearings, and will use the ballot to better effect than men have used it.

Whatever the outcome, it will be better to have intelligent women voting than the illiterates and incompetents who have now the right to the vote because they are men. We need to tighten up at one end of the voting question and broaden out at the other. We should take from the ignorant, worthless and unfit men who possess it, that right of suffrage which they do not know how to use. We should give to the thousands of intelligent women of the country the right of suffrage which should be theirs.

IRVIN S. COBB.

The waste of good materials, the vexation that frequently attends such mismanagement and the curses not unfrequently bestowed on cooks with the usual reflection, that whereas God sends good meat, the devil sends cooks. E. Smith.

Hot savory and cold salad are always to be recommended--some suggestions that are worth remembering.

A hot savory and a cold salad make a good combination for the summer luncheon, and the savory is a useful dish for the disposition of left-over scraps of meat, fish, etc.

The foundation of a savory is usually a triangle or a finger of buttered brown bread toast, or fried bread, pastry or biscuit. The filling may be varied indefinitely, and its arrangement depends upon available materials.

Here are a few suggestions for the use of materials common to all households.

He that eats well and drinks well, should do his duty well.

Tomato Toast

Half an ounce of butter, two ounces of grated cheese, one tablespoon of tomato; paprika. Melt the butter and add the tomato (either canned or fresh stewed), then the grated cheese; sprinkle with paprika and heat on the stove. Cut bread into rounds or small squares, fry and pour over each slice the hot tomato mixture.

Mince a little left-over boiled ham very finely. Warm it in a pan with a piece of butter. Add a little pepper and paprika. When very hot pile on hot buttered toast. Any left-over scraps of fish or meat may be used up in a similar way, and make an excellent savory to serve with a green salad.

Cheese Savories

Butter slices of bread and sprinkle over them a mixture of grated cheese and paprika. Set them in a pan and place the pan in the oven, leaving it there until the bread is colored, and the cheese set. Serve very hot.

Sardine Savories

Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread into strips and butter them. Remove the skin and the bones from the sardines and lay one fish on each finger of the bread. Chop the white of the egg into fine pieces and rub the yolk through a strainer. Chop the parsley very fine and decorate each sardine with layers of the white, the yolk and the chopped parsley. Season with pepper and salt.

Oyster Savories

These make a more substantial dish, and are delicious when served with a celery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very thin strips of bacon that can be purchased already shaved is best for the purpose. Season the oysters with pepper and salt, and wrap each in a slice of the bacon, pinning it together with a wooden splint (a toothpick). Place each oyster on a round of toast or of fried bread, and cook in the oven for about five minutes. Serve very hot, and sprinkle with pepper.

Savory Rice and Tomato

Fry until crisp a quarter pound of salt pork. Put into the pan with it a medium-sized onion, minced fine and brown. All this to three cupfuls of boiled rice; mix in two green peppers seeded and chopped, and a cupful of tomato sauce. Season all to taste with salt and pepper, turn into a buttered baking dish, sprinkle with fine breadcrumbs and small pieces of butter. Brown.

Stuffed Celery

A most delicious relish is made with Roquefort cheese, the size of a walnut, rubbed in with equal quantity of butter, moistened with sherry (lemon juice will serve if sherry be not available), and seasoned with salt, pepper, celery salt, and paprika; then squeezed into the troughs of a dozen slender, succulent sticks of celery. This is a very appropriate prelude to a dinner of roast duck.