PARLOA.
Boiled Onions in White Sauce.
Peel the onions and drop in cold water. Put in a stewpan with boil ing salted water. Cook rapidly for ten minutes. Drain off the water and cover the onions with hot milk. Simmer half an hour. Beat together 1 tablespoonful butter and 1 level tablespoonful flour. Add 1 teaspoon ful salt and teaspoonful white pep per. Gradually beat in cupful of the milk in which the onions are cook ing. When smooth, stir the mixture into the onions and milk. Let it cook ten minutes longer.
Stewed Onions.
Cut the onions in slices and boil in salted water ten minutes. Drain, add 2 tablespoonfuls butter, 1 tea spoonful salt, teaspoonful pepper. Cover the stewpan, and cook over a hot fire five minutes, shaking the pan occasionally. Set it back where it will cook slowly for forty minutes.
Stewed Cucumbers.
Stew pared cucumbers, cut in quarters, for fifteen minutes, with a little water and a small minced onion. Pour off the water; stir in flour, but ter, and salt; heat for two or three minutes, then serve.
Baked Eggplant.
For baked eggplant make a dress ing as for stuffed peppers, except that a little more salt, pepper, and butter are used. Cut the eggplant in two lengthwise, scrape out the inside, and mash fine, then mix with the dressing and return to the shells. Place on a pan in the oven. Cook forty-five minutcs.—MAmA PARLOA.
Fried Eggplant.
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 1 tablespoon ful water, tablespoonful salt, and I teaspoonful pepper to an egg. Beat well. Dip the slices of eggplant in the egg, then in dried bread crumbs. Fry in deep fat.
Broiled Eggplant.
The eggplant is sliced and drained; then spread the slices on a dish, sea son with pepper, baste with salad oil, sprinkle with dried bread crumbs, and broil.
Summer Squash.
Wash the squash, cut into small pieces, and cook in boiling water or steam. The cooked squash is mashed fine and seasoned with salt, pepper, and butter.
Boiled Corn on the Cob.
Free the corn from husks and " silk." Drop into boiling water, and cook ten minutes.
Corn Cut from Cob.
Corn may be cut from the cob and heated with butter, pepper, and a lit tle milk. First cook the ears five minutes in boiling water to set the juice. Then with a sharp knife cut through the center of each row of grains, and with the back of a knife press the grains from the hulls. Put it in a saucepan and season with salt, pepper, and butter. Add enough hot milk to moisten well, and cook ten minutes.
Beans with Gravy (Mexican recipe).
Soak 2 cupfuls beans over night; in the morning add a small onion and boil gently until soft; take out the onion and drain the beans. Put a tablespoonful lard in a skillet, and when sizzling hot add the drained beans. Mix beans and lard thor oughly until each bean seems to have a coating of the fat and begins to burst. Add a cupful liquid in which the beans were boiled, and gently crush a few of the beans with the spoon to thicken the gravy. Add the remainaer of the bean liquor and a chopped chili pepper, and simmer un til the beans are dry.
Cidracayote (Mexican recipe).
Take young summer squash, wash and cut into dice. Put in a stewpan a tablespoonful lard, and when hot add teasponnful fmely minced onion; stir, then put in the squash, salt, and black pepper. Fry for ten minutes, stirring often, add tender, sweet corn fresh from the cob, cup ful corn to a pint squash. Cook until sufficiently soft to mash.—MAy E.