Spinach with Cream.
2 cupfuls boiled spinach, 2 tablespoonfuls butter, 1 tablespoonful flour, 1 teaspoonful salt, tea,spoonful pepper, 1 cupful scalded cream.
Mince the spinach. Put the butter in a saucepan on the fire. When hot, add the flour and stir until smooth, then add the minced spinach and salt and pepper. Cook five minutes; then add cream, and cook three minutes longer.
Spinach with Egg.
9 cupfuls boiled spinach, 3 tablespoonfuls butter, teaspoonful pepper, 2 eggs, 3 teaspoonfuls salt.
Drain the blanched spinach and chop fine, return to the saucepan, and add salt, pepper, and butter. Place on the fire, and cook ten minutes. Heap in a mound on a hot dish, and garnish with bard-boiled eggs cut in slices.
Spinach Cooked without Water.
Young, tender spinach can be cooked without water. When well washed, put in a stewpan over the fire; cover, and cook for ten minutes. Turn it several times during the cooking. Put it in a chopping bowl and mince fine. Return to the stew pan and add seasonings, allowing for peck spinach 2 generous table spoonfuls butter and a teaspoonful salt. Simmer ten minutes; if very tender, five minutes will be sufficient.
Cucumber Santed.
Boil pared and quartered cucum bers for three minutes. Drain the pieces, and season with salt and pep per. Roll in flour, and cook in a saucepan with butter for twenty min utes. This dish may be varied by adding minced parsley and chives about five minutes before the cooking is finished.
Stewed Tomatoes.
Peel tomatoes and cut in small pieces. Put into a stewpan on the fire. Boil gently twenty minutes or half an hour. Season five minutes be fore the cooking is finished. Allow for each quart tomato 1 teaspoonful salt and sugar and 1 tablespoonful butter.
Scalloped Tomatoes.
2 cupfuls peeled and cut toma toes, 2 cupfuls grated bread crumbs, 1 level teaspoonful salt, 1 tablespoonful butter, Dash pepper.
Reserve 3 tablespoonfuls bread crumbs, and spread the remainder on a pan. Brown in the oven. Mix the tomato, browned crumbs, salt, pep per, and half the butter together, and put in a shallow baking dish. Spread
the unbrowned crumbs on top, and dot with the remainder of the butter, cut into bits. Bake in a moderately hot oven half an hour.
Stuffed Green Peppers (Italian recipe).
6 sweet peppers, 1 pint soaked stale bread, 2 teaspoonfuls salt, 1 tablespoonful fme herbs, teaspoonful sweet basil and summer savory, 2 tablespoonfuls butter.
Cut off the stem end of the pepper and remove the interior, being care ful to take out every seed. Fill the peppers with the dressing. Place them on end in a shallow dish, and pour around them a sauce prepared as follows: 1 tablespoonful butter, 1 tablespoonful flour, 1i cupfuls meat stock, 1 teaspoonful salt.
Heat the butter; add the flour. Stir until smooth and brown, then add the meat stock. Season with salt. Cook five minutes, pour around the stuffed peppers. Put the dish in a moderately hot oven and bake the peppers one hour, basting with the sauce in the dish. Peppers may be filled with a well-seasoned dressing of chopped meat, with or without the addition of bread crumbs or rice.
Beans in a Casserole (Spanish recipe).
cupfuLs white or pink beans, 1 onion, Small piece pork or bacon, 1 cupful canned tomatoes, 2 shredded chili peppers, Dash McIlhenny's Tabasco Sauce.
Soak the beans over night. In tbe morning boil fifteen minutes and drain. Fry the onion with the pork or bacon. Add these to the beans, also the tomato, peppers, salt, and sufficient hot water to cover well. Boil briskly for ten minutes, then put in casserole, and bake in a slow oven four hours.
Cauliflower Browned.
Soak cauliflower in cold water for a few hours, boil one hour in salted water, drain, and sprinkle with a few drops of vinegar mixed with salt and pepper, and dust with soft bread crumbs fried in butter till brown.
Boiled Turnips.
Peel and slice the turnips; drop in a stewpan with boiling water enough to cover. Cook until tender, then drain. Mash with a wooden vegeta ble masher. Season with salt, butter, and pepper. Serve at once.