Baked Peppers

Cold rice and stewed tomatoes can be made into a delicate filling for peppers by seasoning highly with spices and- a little onion. These can either be baked directly or can first be fried in hot butter or olive oil, then put in a baking dish covered with a cup of white stock and baked for 1/2 hour or more. All baked peppers are better when cooked in stock.

Baked Potatoes

Select smooth, medium-sized potatoes and wash with a brush; place in a dripping pan and bake in a hot oven 40 minutes, or until soft; remove from oven and serve while hot.

Boiled Potatoes

Select potatoes of uniform size; wash, pare and drop at once into cold water to prevent their being discolored; soak 1/2 hour in fall and 1 to 2 hours in winter and spring; cook in salted water until soft. For 7 potatoes allow 1 tablespoon salt, and boiling water to cover.

Lyonnaise Potatoes - No. 1

Cook 1 onion thickly sliced in 3 tablespoons butter until delicately browned; remove onion and keep in a warm place; add 3 cups cold boiled potatoes, cut in slices; sprinkle with salt, pepper and stir until well mixed with butter; press to one side of spider and let brown richly underneath, then sprinkle onions over potatoes; let heat thoroughly; turn on a hot serving platter, top side down; sprinkle with finely chopped parsley. Cooking the onion separately lessens the danger of burning.

Lyonnaise Potatoes - No. 2

One pint boiled potatoes, cold, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon chopped onion, 2 tablespoons beef dripping or butter, 2 tablespoons chopped parsley. Cut the potatoes into slices, season with the salt and pepper; fry the onions in the dripping till light brown; put in the potato and cook till it has taken up the fat; add the chopped parsley and serve.

Artichoke Saute

Cut 6 fine, green artichokes into quarters and remove the chokes; trim the leaves neatly and parboil them 5 minutes in salted water; drain; lay them in a casserole, season with salt, pepper and 1/4 cup butter; 1/4 cup mushrooms, chopped fine, may be added; cover and cook in a moderate oven 25 minutes. Serve with any desired sauce; Hollandaise is best.

Baked Beans

One quart navy means, 1/2 pound fat salt pork or 1 1/2 pounds brisket of beef, 1/2 tablespoon mustard, 1 tablespoon salt, 2 tablespoons molasses, 3 tablespoons sugar, 1 cup boiling water. Wash, pick beans over, cover with cold water and let soak over night; in the morning cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst, which is best determined by taking a few on the tip of the spoon and blowing over them; if done, the skins will burst; when done, drain beans and put in pot with the brisket of beef; if pork is used, scald it, cut through the rind in 1/2-inch strips, bury in beans, leaving rind exposed; mix mustard, salt, sugar, molasses and water and pour over beans and add enough more water to cover them; cover pot and bake slowly 6 or 8 hours; uncover pot the last hour so that pork will brown and crisp.