To Keep Lettuce Fresh

Lettuce is used principally uncooked, either by itself or in combination with other food as salads. To be palatable it must be crisp and fresh. The best way to keep it fresh is to have a small pail with a tight lid. Put lettuce in the pail, sprinkle with cold water, put the lid on tight and set in icebox. It may also be wrapped in paper.

Boiled Onions

Put onions in cold water and remove skins while under water. Put on to cook in boiling water; boil 5 minutes, drain and again cover with boiling water which has been salted. If the onions are very strong change the water twice while cooking, cook from 45 to 60 minutes. When tender, drain, add a little milk, simmer 5 minutes, season with salt, pepper and butter.

Creamed Onions

Cook as Boiled Onions, drain and add White Sauce II until covered. Simmer 5 minutes and serve.

Escalloped Onions

Cut Boiled Onions in quarters. Put in a buttered baking dish, cover with White Sauce II, sprinkle with buttered crumbs, and brown in oven. 1/4 Cup of cheese may be added to the White Sauce if desired. Mrs. D. B. Harvey.

Stuffed Onions

Boil onions in salted water whole, drain and make an opening in center with fork and fill with little dices of bread which have been fried in butter to a golden brown. Pour some of the fried butter over them and sprinkle minced parsley over top.

Miss Lena May Sherman, Chicago, 111.

Fried Onions

Remove skins from onions, put on in boiling salted water, cook for 15 minutes and drain. Put 1 1/2 tablespoons butter in hot frying pan, add the onions and fry until well browned, stirring often to prevent sticking. Sprinkle with salt and pepper 1 minute before taking from the fire.

French Fried Onions

Peel onions, cut in 1/4 inch slices and separate into rings. Dip in milk, then in flour and fry in deep fat. Drain on brown paper and sprinkle with salt. Nice for garnishing.

Stuffed Onions

Parboil onions whole 10 minutes. Turn upside down to cool. Take out part of the center. Fill with equal parts finely chopped cooked meat, stale bread crumbs, and the finely chopped onion which was removed, seasoned with salt, pepper, and enough cream or melted butter mix well. Place in buttered pan, sprinkle with buttered crumbs and bake in moderate oven till onions are soft.

Mrs. D. B. Harvey.

Green Peppers In Mexican Style

Put your green peppers on an iron plate and set over the fire, being careful not to burn; but they must be scorched; let them stand in cold water for an hour after the scorching and the outer skin will then peel off readily; split peppers up the side and remove the seeds. Make a batter of 2 eggs, a teaspoon of salt, a tablespoon of sweet cream, and flour enough to make a batter; dip each pepper in the batter and fry in boiling fat; they will fry a nice golden brown and should be eaten immediately. Mrs. G. T. Gaskins.

Stuffed Green Peppers With Brown Sauce

Cut a slice from the stem end of each pepper, remove the seeds and parboil 15 minutes. Cook an onion, finely chopped, in butter until slightly brown and add 4 tablespoons chopped mushrooms and the same amount of lean ham, finely chopped; cook for 1 minute, then add 1/2 cup of brown sauce and 3 tablespoons of bread crumbs. Let the mixture cool, sprinkle the peppers with salt, and fill with the mixture; cover with buttered bread crumbs and bake 10 minutes.

Mrs. G. T. Gaskins.

Stuffed Green Peppers

Cut a slice from the stem end of each pepper, remove the seeds and parboil 10 minutes. Place peppers upright in baking pan. Into medium sized peppers put 2 teaspoons of uncooked rice, salt"and a piece of butter the size of a hickory nut. Fill the pepper with tomatoes which have been peeled and mashed. Take the slice from the top of pepper, cut out the stem and put pieces in the pan around the upright peppers; add some of the mashed tomato and water enough to come half way up on the peppers. Bake 45 minutes in a moderate oven. Mrs. D. B. Harvey.