One quart cooked red kidney beans (canned beans are good and save fire); four good sized ripe tomatoes (or the solid tomatoes from a can); four medium sized onions; four green sweet peppers; one-fourth pound nut meats (pecans, almonds or English walnuts are best); two dozen green olives; salt to taste.

Process: If tomatoes are fresh, skin and put in a chopping bowl with onions and peppers, which last should have seeds and white fiber first removed; chop all until about size of a lima bean. Put into skillet a heaping tablespoonful of drippings, from ham or bacon preferred; when hot add chopped vegetables and cook until all are soft and well blended. About fifteen minutes before serving add nut meats and olives cut into strips. In the meantime, heat the beans by themselves; turn all together and cook ten minutes, when it is ready to serve.

Service: Half an hour before time to serve, wash well, enough rice to make a border around your chop platter. Put it into gallopin boiling water, quite heavily salted; water should be at least four times quantity of rice. Boil until barely done; drain in a collander and set to drain in the mouth of the oven for five minutes.

Dispose around the edge of the platter; pour the bean mixture (which should be moist), in the middle, garnish with a wreath of parsley between rice and beans.

This, with a green salad and French dressing is an abundant and satisfying dinner. No meat should be served.

Select large uniform sized potatoes. Scrub them with a vegetable brush. Bake in a hot oven, the temperature of the oven should be such that it will bake a potato of medium size in forty to forty-five minutes. Remove a thin slice from the side lengthwise of potatoes; scoop out the pulp, pass through the ricer; add two tablespoonfuls of butter or bacon fat; moisten with hot milk; add two tablespoonfuls each finely chopped chives or onion. Season with salt and pepper, beat thoroughly and return to the shells, using pastry bag and tube, brush over with slightly beaten egg and return to oven to brown delicately.

A fine, firm head of cauliflower; enough rice to form a border for your chop platter; four tablespoonfuls grated or shredded ripe cheese; one teacupful rich milk; two tablespoonfuls bacon drippings. Garnish with blanched lettuce leaves, canned pimento and parsley.

Process: Wash, trim and put to boil in a large granite or aluminum kettle, the whole head of cauliflower in plenty of salted water. Do not cover. When about half done, put into an iron skillet two tablespoonfuls of bacon drippings and when smoking hot turn in the dry rice which has previously been well washed and dried on a clean towel. Parch this rice in the drippings, stirring constantly until a golden brown. Then dip the water in which the cauliflower boils, spoonful by spoonful, into the rice; as it absorbs the water add more until the rice is puffed, dry and thoroughly done; a little onion may be cooked in with rice if liked. In the meantime make a fine, thick white sauce, using butter and twice the quantity of flour; cook but do not brown; add milk and rub smooth; add shredded cheese, red pepper and salt; cook to a smooth masking sauce.

Service: Put cauliflower, unbroken, in center of platter; mask with sauce and sprinkle with grated cheese. Around the flower dispose the lettuce in such a way as to simulate a growing head. Encircle this with border of rice and put an outside border of parsley. The pimento should be cut in strips and laid up the sides of flower inside lettuce leaves.

Wash round, solid, medium sized tomatoes (one for each service) and cut in half but do not skin. Insert slivers of onion in each half tomato on cut side. Dip cut side in egg, beaten with a little water, seasoned with salt and paprika; then in rolled bread crumbs or rolled shredded wheat biscuit. Two tablespoonfuls of bacon drippings heated to a smoke in skillet or on cake griddle. Put in tomatoes, cut side down, and fry until a golden brown; then turn carefully; reduce heat and cook gently until cooked but not broken. Remove to platter and place on each a generous spoonful of the following sauce:

Sauce: Add dripping to that in skillet in which tomatoes were cooked to make two tablespoonfuls; add four tablespoonfuls flour; one thin slice of onion and cook four minutes; add two cups milk; celery salt, salt and pepper and when incorporated add one-half cupful grated or shredded cheese and cook until smooth.

One and one-half pounds fresh pork, ground; one onion, chopped; one egg; salt and pepper. Make into little round balls. One quart of tomatoes, strained. Boil meat balls in tomato juice for one hour. Cook rice and serve as a vegetable, pouring meat and tomatoes around it on platter.

One pound can baked beans; one pound can lima beans; one pound can green string beans; one pound can wax beans; two pound can tomatoes; eight large onions; one heaping teaspoonful Cross & Blackwell's curry; one tablespoonful salad oil. Remove all vegetables from cans; heat the beans in large cooking vessel; heat tomatoes separately, seasoning very strongly with salt and pepper. Slice onions and boil in water. When sufficiently cooked, add onions and tomatoes to other vegetables. Fry curry in salad oil to a nice brown. Add to the vegtables, and simmer half an hour. While this is simmering, boil rice to serve on plate with curry. This serves ten people. In winter time, for large family you can double recipe, and keep frozen. Better every time reheated. No bread, butter or anything else is served with this, except Indian chutney.

Scoop out the inside of hot baked potatoes, force the pulp through a ricer, there should be two cups. Add two tablespoonfuls butter; moisten with rich cream; season with salt and paprika, while beating constantly; add one slightly beaten egg yolk and one-half teaspoonful finely chopped parsley; cook one minute, stirring constantly. Remove from range and fold in the stiffly beaten white of one egg. Shape in balls and roll in finely chopped seasoned nut meats; place on buttered pan and brown delicately in the oven. Arrange around broiled whitefish.

Pass enough hot boiled potatoes through a ricer to make three cups; season with pepper, salt, a big piece of butter and half a cup of cream; beat an egg very light, beat it in the potato; turn into a buttered baking dish; sprinkle bread crumbs on top and bake until browned.

Bake three large sweet potatoes; cut in halves lengthwise; carefully scoop out pulp and press through a ricer. Reserve the shells. Season with one-half teaspoonful of salt; one-fourth teaspoonful paprika; one-half tablespoonful powdered sugar; three tablespoonfuls butter; and one-third cup hot cream or rich milk. Beat them thoroughly, then stir in one-half cup finely chopped almonds, blanched; refill shells. Cut marshmallows in four pieces and cover each portion. Bake in a moderate oven until heated through and marshmallows are delicately browned.

Wash and peel very large sweet potatoes and cut lengthwise; as you would white potatoes; fry in the same manner and sprinkle lightly with salt; serve at once.

Two cupfuls of mashed sweet potatoes; one cupful of hot milk; two eggs; one teaspoonful salt; two tablespoonfuls of butter; bread crumbs; one tablespoonful of butter. Beat the potatoes and milk, gradually stir in the melted butter; salt and one of the eggs well beaten. Form into croquette balls; dip in beaten egg and bread crumbs. Fry in deep fat until golden brown. Drain on paper and serve with cream sauce.

Prepare a rich mashed potato in the usual way, using six medium-sized potatoes and hot cream instead of milk. Beat until fluffy, then add one tablespoonful each finely chopped chives or onion juice and one tablespoonful parsley; add one-third cup finely minced ham. Beat again and turn into a buttered baking dish, piling it well in the center. Cover lightly with buttered cracker crumbs, well seasoned with salt and pepper. Bake in oven fifteen minutes. Serve in baking dish.

Pass through a ricer six large hot boiled potatoes; add two tablespoonfuls butter and gradually one-third cupful hot thin cream; season with salt and whip until light and fluffy. Parboil a green pepper (removing seeds and veins) eight minutes; drain and chop fine; mix with two tablespoonfuls finely chopped onion; add gradually to potatoes and heat again. Serve immediately with roast goose, duck or pork.

One minced onion fried in butter; one-half cup of ham minced; one cup of rice; four cups of tomato juice (if there is not juice enough in a can of tomatoes to make the required quantity, add water); one teaspoonful curry powder; one teaspoonful thyme; a few bay leaves broken up fine; three teaspoonfuls salt and a few grains of cayenne. Mix all together and bake one and one-quarter hours.

Cook one cupful rice, well washed, in three quarts boiling salted water until partly done; drain; add to rice two cupfuls well seasoned chicken broth; put into double boiler and let it steam until rice is soft and stock is absorbed. Stir in one-fourth cup butter and one tablespoonful finely chopped chives or onion; if onion is used then add one-half tablespoonful chopped parsley.

Two cups boiled rice (salted); one beaten egg; grated rind of one lemon; add to rice, roll in flour; fry in hot lard. Lay on brown paper and sprinkle well with sugar. Have rice as soft as possible.

Use six large tomatoes, and scrape out pulp; put little butter in pan and fry the pulp with one small onion, cut fine, and one can of shrimps; add one egg (beaten), and enough bread crumbs to make soft filling. Season with salt and pepper. Fill tomatoes, and sprinkle dry bread crumbs, or cracker crumbs, over top and small piece of butter on each. Bake fifteen minutes and serve hot.

Finely chop one Bermuda onion, two green peppers; mix with one cup minced raw ham. Saute ten minutes (without browning) in four tablespoonfuls butter. Add one cup of washed rice and three cups of chicken stock or beef broth. Simmer one-half hour stirring occasionally with a fork. Then add four tomatoes peeled and chopped; one-half tablespoonful salt; a few grains cayenne and one-fourth teaspoonful paprika. Cover and cook over hot water until rice is tender. Serve as a vegetable.

One package spaghetti, unbroken, boiled until tender, then let cold water run through it. Fill iron spider with sliced onions and cook until tender, not brown; add two small green peppers, chopped fine; one can mushrooms and one pound chopped steak. Cook together long enough to season, about ten minutes. Put in with the spaghetti in a baking dish, and add one quart tomatoes, strained. Mix thoroughly and sprinkle with grated cheese, viz: layer of spaghetti, then cheese, etc. Also put cheese on top to form crust. Bake until heated through.

One heaping tablespoonful butter; two medium-sized onions; one bead of garlic; one can tomatoes; two-thirds package spaghetti. Cut onions and garlic fine and put in saucepan to fry with butter a light brown. Add the tomatoes, strained and let simmer one hour. Put spaghetti in large vessel of salted boiling water and keep boiling fast for forty minutes. Have hot dish ready; into this put spaghetti and tomatoes and a small cup of grated Herkimer or other snappy American cheese. Mix thoroughly; serve with small dish of same cheese to springle over spaghetti at table.

One No. 3 size tin of tomatoes; one medium-sized onion; six slices bacon; two cups fresh bread crums. Chop the onion and bacon, fry to crisp brown; place first a layer of tomatoes, then a layer of bread crumbs, then a layer of onion and bacon; over which salt and pepper is shaken. Repeat layers until all material is used. Bake forty-five minutes in moderate oven.

One-half pound streaky salt pork, no bones, very little lean meat; three onions; a suspicion of garlic; one teacup of chopped parsley; one No. 3 can of tomatoes; four heaping teaspoonfuls granulated sugar; one teaspoonful salt; one-fourth teaspoonful pepper; two tablespoonfuls of grated Parmesan cheese; one pound of spaghetti. Put finely chopped pork, onions and parsley into frying pan and fry to nice brown; add sugar, salt, pepper and cheese. At same time the above is cooking have the tomatoes heating in enameled saucepan; also have water boiling ready to put spaghetti in, for it must actually boil twenty-five minutes to be tender. After the tomatoes have cooked about ten minutes, put through sieve and add to pork and onions and let all simmer while spaghetti cooks. Put spaghetti in collander to drain. Serve by placing a layer of spaghetti in deep dish, then sauce and cheese, and so on each layer until all material is used; serve very hot.

Boil macaroni one-half hour. Put one pint milk; one and one-half cups grated cheese; one tablespoonful butter; one tablespoonful flour; salt and pepper together and boil all until smooth. Put layer of macaroni and layer of sauce with sauce on top. Bake one-half hour.

To one-half cup hominy (taken from a carton); add two cups hot stewed and strained tomato pulp; cook in a double boiler until hominy is tender. Stir in two tablespoonfuls butter; three-fourths teaspoonful salt; one-fourth teaspoonful paprika. Spread mixture on a plate to cool. Then shape into balls the size of small lemons, roll in crumbs, dip in egg and again in crumbs and fry in hot deep fat. Drain on brown paper and serve with cheese sauce.

Put two cupfuls of milk and two of water into a double boiler; add a little salt and one cupful of hominy grits; let boil hard one hour; do not stir. The moisture will all be absorbed and it will be light and creamy. Use as a vegetable or in place of potatoes.

Wash and wipe the desired number of medium-sized tomatoes. Cut a slice from the blossom ends, scoop out pulp, sprinkle with salt in the inside, invert on plate, let stand one hour. Melt two tablespoonfuls butter, add two tablespoonfuls flour mixed with one-half teaspoonful salt, one-fourth teaspoonful paprika and few grains cayenne. Stir until blended, then pour on slowly one-half cup cream. Stir until smooth and add one cup green corn, cut from cob, and mixed with one-half tablespoonful each red and green pepper, finely chopped. Flavor delicately with onion juice. Fill tomatoes, cover with buttered crumbs and bake in moderate oven until tomatoes and corn are tender.

Cut tomatoes in half without peeling. Place them in baking dish. Put in a piece of butter on each, and dust with salt and pepper. Put in oven and cook until tender. Have ready squares of toasted bread. On each place a half tomato and pour around white sauce and serve hot.

Select nice smooth tomatoes; slice off top and remove pulp and seeds. Rub this through collander. Add one-half cup of each bread and cracker crumbs, pepper, salt and minced onion to tomatoes with a little butter. Stuff tomatoes, place top on, using toothpicks; bake one hour in a moderate oven.

Green or ripe tomatoes may be used. Slice and dip in flour. Place in skillet with plenty of bacon fat and a little butter. Fry until brown and lift carefully onto a platter. In the remaining fat stir a tablespoonful of flour, then pour a cup and a half of milk. When creamed, turn over tomatoes and serve.

One box of home made noodles, boil until tender then drain. Butter a baking dish; put in a layer of noodles; sprinkle with grated cheese and seasoning; then another layer of noodles; then two cups of cooked boiled ham chopped fine; chopped green pepper and chopped onion; put the remainder of noodles on top and add cheese, etc. Beat up four or five eggs; add milk enough to cover all the noodles. Set pan into pan of water and bake slowly until eggs are done. Can add buttered cracker crumbs on top if liked.

Six ears corn; two eggs; one-half pint milk; pinch salt; pinch pepper; cut corn from cob, beat eggs, and add milk, eggs and seasoning to corn. Bake until light brown.

Mix one pint of grated corn; three tablespoonfuls of milk; one teacup of flour; a piece of butter the size of an egg. Drop by dessertspoonfuls into a little hot butter. Fry on both sides.

One cupful of stewed or canned corn; one-half cupful of dried bread crumbs; one-half cupful of milk; one beaten egg; one teaspoonful of salt; one teaspoonful of baking powder; one tablespoonful of flour. Chop corn, mix with bread crumbs, milk and other ingredients. Drop from spoon into deep fat and fry until light brown.

Cut a slice from the stem ends of six medium-sized mild, green peppers; remove seeds and veins; parboil in boiling water eight minutes. Drain. Have ready one and one-half cups hot boiled rice; mix with three-fourths cup thick tomato puree; add one cup chopped English walnut meats. Season with salt, pepper and a few grains of cayenne; add one teaspoonful each finely chopped parsley and chives or onion. Fill peppers. Arrange on buttered dripping pan; cover with buttered cracker crumbs and bake in oven until heated through and crumbs are brown.

Parboil six green peppers eight minutes (discarding seeds and veins) in boiling water to cover. Drain, keep warm. Cover one-half dozen silver skin onions with boiling water, heat to boiling point and drain. Cover again, with boiling salted water and cook until tender, drain and finely chop, mix with one cup soft bread crumbs, add three tablespoonfuls melted butter, season highly with salt, pepper and one-half teaspoonful finely chopped parsley. Fill prepared peppers (if too dry add one tablespoonful cream) with mixture, cover with buttered crumbs, set them in buttered gem pans and bake in oven until peppers are tender and crumbs are brown.

Select sweet green peppers of medium size; cut a thick slice from stem ends; remove seeds and veins. Soak in salt water one hour, drain, and fill with following mixture. Put three cups of canned corn into a saucepan, with two tablespoonfuls finely chopped green peppers, butter and one tablespoonful of onion juice. Simmer slowly fifteen minutes, stirring often to prevent burning. Cover tops of peppers with buttered bread crumbs, and bake one-half hour in moderate oven.

Boil a whole egg plant, cutting off the stem end. When done take off skin and put the inside to drain. Put a cup of stale bread crumbs, a grated onion, salt and pepper, tablespoonful parsley and a clove of garlic minced fine, in a skillet with two tablespoonfuls bacon drippings, and fry until brown; add this to the egg plant, put in two dozen shrimps, broken up, and when all is well mixed put in the oven and brown.

Prepare egg plant in the usual way; drain and cut as you would potatoes for French fry; sprinkle with salt, pepper and flour; place in a frying basket and fry strips until crisp and a pretty brown; drain on brown paper.

Cut slice from stem end; reserve for cover, scoop out inside, leaving a wall one-fourth inch thick, sprinkle inside with salt and pepper, finely chop pulp. Cook one-half onion, finely chopped, in one tablespoonful butter three minutes without browning, add three fresh mushrooms, finely chopped, four tablespoonfuls finely chopped lean raw ham, season with salt, pepper; cook five minutes, stirring constantly. Add egg plant pulp, three-fourths cup soft bread crumbs, one-half teaspoonful finely chopped parsley. Mix well, refill shell, cover with buttered crumbs. Bake in moderate oven forty-five minutes.

Cut two thin slices of bacon crosswise in narrow shreds, using shears for this purpose. Saute to a delicate brown. Add two cups hot, cooked, well-drained string beans and one-half tablespoonful grated onion or onion juice. Shake the frying pan to thoroughly mix the ingredients, season with salt and pepper. Turn into hot serving dish.

Cut with a cookie cutter a round of bread from a thick slice, then a ring with a doughnut cutter. Dip in melted butter and toast a delicate brown in the oven. Fill them with peas in cream sauce.

Peel onions, slice and separate rings. Beat an egg, white and yolk together; salt and pepper to taste and stir in enough flour—about a tablespoonful—to make a thin batter. Pour over the onion rings, making sure that they are well coated, and fry a handful at a time in deep fat, which must be hot enough to brown quickly. Drain and serve covered with a napkin.

Three Spanish onions; two cups of fresh bread crumbs; one pint milk; one heaping tablespoonful butter. Take greased baking dish. Place alternate layers of sliced onion, and bread crumbs, seasoning each layer with salt and pepper. When materials are used up, pour over the pint of milk; and the butter cut in small pieces is placed on the top last. Bake slowly, until onion can be pierced easily.

Cut one-half of boiled cabbage in small pieces; sprinkle with salt, pepper and one finely chopped pimento; pour over one and one-fourth cups thin white sauce, mixed with one-third cup grated cheese. Mix well and turn into a buttered baking dish; cover with buttered and seasoned cracker crumbs. Place in oven and bake until crumbs are brown.

Parboil in salt water the large leaves of a cabbage. Take them from the water and place singly on the cake board and pepper them. Mix half and half, chopped beef and pork and season. Make into rolls twice the size of an egg. Round these roll several cabbage leaves and fasten with tooth picks. Place these in the skillet with two tablespoonfuls of bacon fat or lard with a little butter. Turn in a small amount of water and cook covered over a slow fire. When water cooks off add more in small quantities for nearly an hour. Remove tooth picks and serve.

Boil cauliflower until tender; separate so that a flower will be in each ramekin. Make a white sauce and grate three tablespoonfuls yellow American cheese in it; when the cheese is melted pour over the vegetable in ramekin, put a few buttered bread crumbs on top and put in the oven to brown.

Wash parsnips and cook until tender in boiling water. Drain and cover with cold water; with the hands slip off the skins. Mash and rub through a strainer. Season pulp with salt, pepper and butter, shape in flat cakes and dredge with flour. Saute a golden brown in equal parts hot butter and chicken fat.

Wash, wipe and cut tender squash in one-half inch slices, sprinkle with salt, pepper and dredge with flour, dip in egg, then in fine cracker crumbs, repeat and fry in deep, hot fat, drain and serve.

Cut celery cabbage in inch lengths, boil until tender in salted water; drain and pour over a rich cream sauce.

Six artichokes; four ounces fat pork; two cups chopped mushrooms; two tablespoonfuls chopped shallots; one teaspoonful minced parsley; one tablespoonful flour; one tablespoonful butter; one-half cup spinach sauce; one-half teaspoonful salt, a little pepper, nutmeg; one cup broth; one glass white wine. Prepare artichokes, boil thirty minutes and drain. Mince pork and fry with shallots; add mushrooms and parsley and simmer ten minutes. Blend with it the flour mixed with butter; add Spanish sauce and seasoning. Stuff artichokes, and tie each with string; brown outside in a little olive oil, add the broth and wine. Cover and cook forty minutes in moderate oven. When they are ready to serve remove the strings and arrange on a hot platter and pour the sauce over them. Garnish with a whole mushroom on top of each.

Peal one pound fresh mushrooms. Fry in butter slowly for three-quarters of an hour. Add two cups of soup stock and one-half cup of cream and thicken with flour. Serve on toast.

Brush twelve large mushrooms. Remove stems. Chop finely, and peel caps. Melt three tablespoonfuls butter, and one-half tablespoonful finely chopped shallot, and chopped stems. Then cook ten minutes. Add one and one-half tablespoonfuls of flour, chicken stock to moisten, a slight grating of nutmeg, and one-half teaspoonful finely chopped parsley, salt and pepper to taste. Cool mixture and fill caps, well rounding over top. Cover with buttered cracker crumbs, and bake fifteen minutes in a hot oven.

Peel and wash mushrooms, cut one or two onions very fine and stew in a tablespoonful of butter, add mushrooms, season with pepper and salt and sprinkle over a little flour. Cook about fifteen minutes and serve hot.

Pare and cut lengthwise in quarters, remove seeds. Put into hot butter, or finely cut bacon, season with salt and pepper. Cook about fifteen minutes over a slow fire, or until they appear glossy. Add a teaspoonful vinegar or a little sour cream. Serve hot.

Peel and slice, medium thick, large cucumbers; dip in batter and cracker crumbs and fry in hot fat until brown.

Take three bunches of kohlrabbi, remove hard leaves, strip tender leaves from their ribs, cut them up fine. Peel kohlrabbi, cut in slices quarter of an inch thick, and add tender green leaves. Put on to boil with cold water, just enough to cover, until tender. Season with pepper and salt, blend a teaspoonful of flour with butter, add to vegetable, and stew a few minutes longer. Serve hot.

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