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Vegetables: Dash

MRS. CURTIS'S COOKBOOK 2 cupfuls peeled and cut tomatoes, 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, pepper, and half the butter together, and put in a shallow baking dish. Spread the unbrowned crumbs on top, and C d a e a, Teller Knife: b, Cutter for Potato Balls; c. Butter Brush for Greasing Cake Tins; d. Pancake Turner; e, Bent Spoon for Giving Medicine. dot with the remainder of the butter, cut into bits. Bake in a moderately hot oven half an hour. 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 recipe). (Spanish 2 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 the 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 a 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 Stuffed Green Peppers (Italian drops of vinegar mixed with salt and recipe). 6 sweet peppers, I pint soaked stale bread, 2 teaspoonfuls salt, 1 tablespoonful fine herbs, teaspoonful sweet basil and summer savory, tablespoonfuls butter.

Cut off the stem end of the pepper and remove the interior, being careful 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, 1½ cupfuls meat stock, 1 teaspoonful salt.

Heat the butter; add the flour.

Stir until smooth and brown, then 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 vegetable masher. Season with salt, butter, and pepper. Serve at once.

Hashed Turnips.

Chop drained turnips in large pieces. Return to the stewpan, and for 1½ pints turnips add a teaspoonful salt, 1 teaspoonful pepper, a tablespoonful butter, and 4 tablespoonfuls water. Cook over a hot fire until the turnips have absorbed the seasonings.

Serve at once. Or the salt, pepper, butter, and a tablespoonful flour may be added to the hashed turnips, then VEGETABLES the stewpan be placed over the hot fire and shaken frequently to toss up the turnips. When the turnips have been cooking five minutes in this manner, add 1/2 pint meat stock or milk, and cook ten minutes.