Turnips

Are wholly deficient in salt, fat and starch, and are therefore desirable to serve plain boiled or mashed and seasoned only with salt and pepper, with boiled bacon, roast pork and mutton. They are most palatable when cut into half inch cubes, boiled in plenty of well salted water, and served in a rich white sauce.

Stuffed Tomatoes

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Wipe and remove thin slices from stem end of six medium sized tomatoes. Take out seeds and pulp, sprinkle inside of tomatoes with salt, invert, and let stand one-half hour. Cook five minutes two tablespoons butter with one-half tablespoon finely chopped onion. Add one-half cup cold cooked chicken or veal, one-half cup soft stale bread crumbs, tomato pulp, and salt and pepper to taste. Cook five minutes, then add one egg slightly beaten and cook one minute, and refill tomatoes with mixture. Place in buttered pan, sprinkle with buttered cracker crumbs, and bake twenty minutes in a hot oven. Mrs. William Preston.

Green Pepper A La Creole

Twelve green peppers washed and seeded, one large tea cup of rice well cooked and salted, one-half pound of cheese grated. After rice is thoroughly cold and stiff work in grated cheese and any kind of meat gravy or soup stock. Then put into peppers and bake in hot oven for twenty minutes. Very delicious for luncheon.

Mrs. J. D. McDowell.

Luncheon Dish

Boil rice and let it steam for a few moments until each grain stands out separately.

Also cut carrots into small pieces and boil. Heap the rice on a bed of parsley on a platter and put the carrots around it and put one or two sliced hard boiled eggs on top of the rice. Pour over all a cream sauce and on top of this, grated cheese. Mrs. J. W. Havens.

Spanish Rice

One cup rice after boiling, four tablespoons grated cheese, four tablespoons tomato pulp, one teaspoon grated onion, one heaping tablespoon butter, one small teaspoon each of mixed mustard, curry powder, salt, pepper, and browned crumbs. Melt the butter, put in the onion and curry powder and cook for a few minutes. Add the rice, cheese, tomato and mustard and mix well. Sprinkle bread crumbs on top and bake.

Jessie W. Westcott.

Boston Baked Beans

Pick over one quart pea beans, cover with cold water, and soak over, night. In morning, drain, cover with fresh water, heat slowly (keeping water below boiling point) and cook until skins will burst, which is best determined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if sufficiently cooked. Beans thus tested must of course be thrown away. Drain beans. Scald rind of one-half pound fat salt pork, scrape, remove one-fourth inch slice and put in bottom of bean-pot. Cut through rind of remaining pork every one-half inch, making cuts one inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix one tablespoon salt, one tablespoon molasses and three tablespoons of sugar, add one cup boiling water and pour over beans. Cover bean-pot, put in oven and bake slowly six or eight hours, uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. If desired add with seasoning one-half tablespoon mustard. If pork mixed with lean is preferred, use less salt. Use earthen bean-pot with small top and bulging sides. Yellow-eyed beans are very good when baked. Boston Cook Book.

Salsify Or Oyster Plant

Boiled-Wash, scrape and throw into cold water. Cut into inch pieces and boil rapidly uncovered in a granite stew pan. A little vinegar will help to keep it white. Drain them well and serve with plenty of butter and lemon juice, salt and pepper to taste, or dressed with cream or Bechamel sauce.

Fried-Cut cold boiled salsify into convenient lengths, coat each with fritter batter No. 2, and fry in deep fat until well crisped.

Sarmas

Prepare equal measure of finely minced meat, lamb or veal, and washed rice. Season to taste with salt, pepper, onion and cayenne. Scald grape leaves till they are well wilted. In each leaf roll a little of the meat and rice, making small oval balls, stew in just enough water to keep them from browning. Blanched lettuce or cabbage leaves will do; in this case add a few drops lemon juice to the meat.

Spinach

Pick over carefully while dry, throw a few plants at a time into a large pan of cold water, wash well on both sides to dislodge insects, and pass to another pan. They should have at least three separate waters. Put the spinach into a large kettle without water, set it on the stove where it will cook slowly till the juice is drawn, then boil till tender, drain and chop fine. For half a peck of spinach add one ounce butter, one-half teaspoon salt. Reheat and serve on buttered toast.

Corn And Rice Cakes

Mix two cups corn meal, one tablespoon flour, one teaspoon salt, three teaspoons baking powder and one cup boiled rice, add two cups milk slowly, then add three well beaten eggs and two tablespoons melted butter. Beat all thoroughly and bake in greased muffin pans for twenty minutes.

Fried Egg Plant

Peel and cut into slices about one-third inch thick. Salt a little, dip in egg and cracker crumbs, and fry in fat enough to cover. When a silver fork goes through easily, the egg plant is done. Try the edges especially. Serve with creamed potatoes and apple sauce. A good substitute for meat. Mrs. Elias Day.