Spanish Onion

To make the onions into cups, cut out the centres; pour enough boiling water to cover, and cook five minutes; then drain. (Be careful not to cook long enough to lose the shape of the onion cups.) Stuff with a mixture made of the centres, bread or cracker crumbs, butter, salt and pepper to taste. Stand side by side in a pan with enough water to cover the bottom. Cover and bake till tender.

String Beans

(German). String one quart of beans and cut in pieces an inch long; wash and drain. Melt in a saucepan one rounded tablespoonful of butter; add a little salt, a grating of nutmeg, a dash of pepper, and the beans. Cover and shake over a hot fire five minutes; then add half a cup of hot water and put the kettle where the beans may cook slowly, adding from time to time a small quantity of water as it evaporates. If the beans are new, they will be tender, but it will take almost an hour. (String beans will always be better for soaking overnight in enough water to cover.)

French Stuffed Cucumbers

Cut cucumbers in halves, remove the seeds, drop into a kettle of boiling water, cook five minutes, then take out in a colander and let cold water run over them. Make a stuffing of two well-beaten eggs, one cup of bread crumbs, one cup of finely chopped meat, seasoned to taste with paprika and salt, making moist with a cup of cream. Stuff the cucumbers and put into a baking-dish, with half a cupful of stock (or if with water add two tablespoonfuls of butter), a slice of onion, a bay leaf, and a little white wine. Cook half an hour in a good oven.

Carrots (French)

Wash and cut the carrots in rounds, or if preferred in long strips. Put them in a saucepan and cover with water, or with chicken stock; cook till tender. Drain and save the water, which is delicious, made richer with butter and a little salt, as the stock for a soup. Make a cream dressing of one tablespoonful each of butter and flour mixed in a saucepan; add one cup of milk and stir till boiling. To this add the carrots, a little nutmeg, salt and pepper to taste.

Spaghetti A L'Italienne

This can be served at luncheon with bread and butter; no meat being served with it. Boil till tender one pound of spaghetti in plenty of boiling salted water. While this is boiling, make the tomato sauce. Put in a stew-pan one can of tomatoes, a half cup of boiling water, one tea-spoonful each of salt and sugar, a dash of pepper and a few cloves; melt two tablespoons of butter, and brown in this a chopped onion; when brown, add two tablespoons of flour and stir till it is smooth; add this to the tomato, stir well, and cook about ten or fifteen minutes; strain and keep hot. Drain the spaghetti when done, turn out on a hot platter, on which there is melted butter or olive oil; mix well, pour sauce over the spaghetti and sprinkle cheese over the top, just before serving. (As many do not care for cheese, serve it grated in a bowl by itself.)