SOUTHWORTH.
Ejotes con Vino (Mexican recipe).
Cook string beans until tender in boiling salted water. Fry a little chopped onion and green pepper in oil till brown; add the beans, with a seasoning of salt and pepper.
Estilo Seco (Mexican recipe).
Boil a pint pink beans until tender. Put in a frying pan a heaping table spoonful lard and butter mixed; drain the beans and put into the boiling fat; add a sliced onion, salt, and red pepper. Stir and brown slightly. Ten minutes before taking from the frying pan, add 7 tablespoonfuls grated American cheese. Serve with thin slices of hot buttered toast and sliced cucumbers with oil and vine gar.—MAy E. Souniwoxyn.
Suculento (Mexican recipe).
Fry potmd chopped salt pork with a sliced onion and 6 green pep pers cut small. When brown, add a can of corn and 4 small summer squashes sliced. Cover with milk, and cook slowly two hours, without stir ring.
Beans a la Bretonne (French recipe). Boil / pint haricot beans till tender; slice 4 large onions, and fry them in butter till brown. Put the beans and onions together in a stewpan, and add a tittle strong stock, pepper and salt, and finely minced parsley. Serve hot.
Beans a la Poulette (French recipe).
Put young, tender beans in a stew pan with plenty of water, and handful salt, and set them over a strong fire. When done, blanch, drain, and put in a stewpan with a bit of butter, an onion or two cut in dice, and previously fried in butter. Sprinkle in a tablespoonful flour; let them stew a few minutes, but do not allow them to brown; add a spoonful stock, some minced parsley and green onions, with salt and pepper. Let them come to a boil, stirring well, and thicken with the yolks 2 eggs, beaten in a little cream. Just before serving, add the juice of a lemon.
Turnips Glace au Sucre (French recipe).
Clean young, tender turnips, put them in a stewpan with a small piece of butter, 2 tablespoonfuls sugar, a little salt, and 1 pint stock. Simmer forty minutes. When nearly done, place the stewpan over a brisk fire to reduce the sauce to a glaze, rolling the turnips about in it, but with great care to avoid breaking them; dish, and pour the glazed sauce over them.
Stewed Red Cabbage.
Split a red cabbage, cut in thin slices, soak in salt and water, then put in a saucepan with some stock and a little butter blended with flour; add pepper and salt, d, glass of vine gar, and a bit of bacon. Stew till tender, take out the bacon, and serve.
Shredded Red Cabbage (Dutch recipe).
Cut a red cabbage in shreds and boil till tender; drain as dry as pos sible; put in a stewpan with a table spoonful pure olive oil, a tablespoon ful butter, 3 tablespoonfuls vinegar and water, an onion cut small, some pepper and salt. Let it simmer till all the liquor evaporates. This is eaten in Holland hot or cold.
Chouffienrs au Gratin (French recipe).
1 cauliflower, 2 tablespoonfuls grated Parme san cheese, 2 tablespoonfuls butter, Dash pepper and salt, 2 tablespoonfuls lemon juice, Yolks 2 eggs.
Boil the cauliflower, drain, put it on the dish in which it is to be served; prepare a sauce of the cheese, butter, pepper, and salt, lemon juice, and yolks of eggs beaten; beat and mix together, pour it over the cauliflower, grate Parmesan cheese over the top, put in the oven, and bake twenty min utes. Brown the top.
Artichokes la Creme (French recipe).
Boil artichokes in salted water; when they are done, drain. About half an hour is sufficient to cook them if they are tender. Toss in butter in a stewpan, add some cream and a lit tle chopped parsley. Thicken the sauce with the yolk of an egg; season with salt and cayenne.
Leland Tomatoes (English recipe). Wipe 4 tomatoes, pare, and cut in 3 slices. Sprinkle with salt and pep per, dredge generously with flour, and saute in butter, first on one side, then on the other. Remove to a hot serving dish and pour over them the following sauce: Melt 21 tablespoon fuls butter, add 21 teaspoonfuls flour, and stir until blended; then pour on, while stirring or beating constantly, .1 cupful milk. Bring to the boiling point, season with salt and pepper.