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Spinach in Eggs

Cook spinach in salted water as for ordinary use. While this is cooking boil eggs in shells for twenty minutes. Cut in halves, and remove the yellows. Cut a bit from each end and stand them on a platter. Season the yolks with red pepper, mustard, butter and salt. When thoroughly mixed add enough vinegar to make it like soft mashed potatoes. Drain the spinach dry and season it. Fill the egg-cups high, and put the rest around them. Put the prepared yolks in a ricer, and squeeze over all.

SUCCOTASH-This is made of green corn and Lima beans, although string or butter beans may be used. Cut the corn carefully from the cob, and to each pint allow one pint of Lima beans, one-half pint of cream or milk, one tablespoon of butter, salt and pepper to taste. Cover the beans with boiling water, and cook for thirty minutes. Drain off the water; add the corn and the milk or cream, and stew slowly for fifteen minutes, or longer, if the corn is old; then add the seasoning, and serve. In winter, if dried corn and beans are used, soak both separately over night. In the morning cover the beans with fresh water, and boil them very gently for two hours. Do not drain the water from the corn, but set the pan containing it on the back of the range where it will be well warmed without boiling, while the beans are cooking. When the beans are tender, drain and add them to the corn; both should then have only water enough to about cover them. Cook slowly for twenty minutes, and drain off some water until there is not more than two-thirds of a cup left; then add the milk and seasoning.