MARIA PARLOA.
Stewed Okra.
Use only the small green pods, not more than two and a half inches long. Wipe the pods, cut off the stems and tips, if the latter be dis colored. Put them into boiling salted water and cook gently for twenty to thirty minutes. Drain off the wa ter, add 1 tablespoonful butter, 1 ta blespoonful vinegar, and a little pep per and salt Let them simmer at the back of the range until the butter is absorbed, then turn out without breaking the pods, and serve hot.
Baked Hubbard Squash.
Select a thoroughly ripened squash, cut in halves and remove the seeds, scraping the inside thoroughly. Bake one and a half hours in a moderate oven, remove the thin brown skin and with a spoon scrape the squash out of the shell into a hot dish, mashing it with butter, salt, and pepper to taste.
Scalloped Onions.
Boil 6 or 8 onions till tender, changing the water once. Separate them with a fork and arrange in lay ers in a buttered earthen dish, al ternating the layers with buttered bread crumbs. Season with salt and pepper, pour over milk to nearly cover, spread with melted butter, and brown in a moderate oven.
Yankee Fried Parsnips.
Scrape parsnips thoroughly- and parboil in salted water; cut in slices lengthwise, dip each piece in mo lasses, and fry in fat.
Tomatoes Stuffed with Succotash.
Wash, wipe, and remove a thin slice from the stem end of 6 toma toes, scoop out the inside, sprinkle with salt, invert, stand half an hour. Mix the pulp with 1 cupful succo tash; stuff the tomatoes and arrange them in a buttered pan, sprinkle the top of each with buttered cracker crumbs. Bake in a hot oven twenty minutes. Baste with melted butter.
Peppers with Macaroni (Italian rec ipe).
Cut the tops from green peppers, remove seeds and core, and let stand ten minutes in boiling water. Chop cooked macaroni into small pieces and mix with a thin cream sauce. Drain the peppers, fill livith macaroni, adding to each a generous spoonful of grated cheese. Bake in a granite dish with very little water until the peppers are tender. Serve with to
mato sauce made from fresh or canned tomatoes pressed through a sieve and thickened with melted butter to which 71 tablespoonful flour has been added. Salt and a few drops of onion juice should be added, but no pepper.
Pried Turnips.
Peel the turnips, cut in inch cubes, boil until tender, drain, and fry in butter until golden brown on both sides.
Potatoes Hashed with Green Peppers.
To hashed brown potatoes add chopped bacon in the proportion of one slice to each person, and minced red or green peppers.
Stuffed Cucumbers and White Sauce.
Peel large cucumbers and cut lengthwise; scoop out the centers; fill with bread-crumb stuffing, plain or mixed with chopped meat; put side by side in a pan, and bake in a hot oven, basting frequently with melted butter and hot water. When the cucumbers are soft, remove, and put a spoonful white sauce over each as it is served.
Corn Custard.
6 ears corn, 3 eggs, 1 cupful milk, teaspoonful salt, Dash cayenne.
Scrape the corn from the ears, beat the eggs, add the milk to the corn, then add a seasoning of salt and cayenne, and mix the eggs in lightly; bake in a deep buttered dish in a pan of hot water in the oven till a knife blade put into the custard conies out dry. Serve at once.
Pepper Rings.
Cut a large pepper in 4 rings, re moving the seeds; boil fifteen min utes; cut 4 rounds of stale bread and brown them in the oven. Butter the slices, lay a ring of pepper on each and fill the center with well-seasoned, cold minced meat. Moisten with wa ter in which the pepper was boiled, adding salt and butter to season, and set in the oven.
Chile con Carne (a Mexican recipe).
Soak 1 pint dried Lima beans over night; in the morning arrange in the bean pot with 1 pound solid lean beef, 2 ounces sweet fat or suet, a red pepper cut in rings, and onion, shaved. Cover with water, season with salt, teaspoonful mustard wet up with vinegar, a dash McIlhenny's Tabasco Sauce, and bake slowly in a moderate oven for three or four hours.