Pea Timbales

Drain and rinse 1 can peas, and rub through a sieve. To one cup pea pulp, add 2 beaten eggs, 2 tbsp. melted butter, 2/3 tsp. salt, few grains pepper and paprika, and a few drops of onion juice. Turn into buttered molds, set in pan of hot water and bake until firm.

Serve with tomato sauce,

Mexican Rarebit

1/2 cup butter

1 lb. cheese

1 green pepper

2 eggs

2/3 cup Kornlet

2/3 cup tomatoes

1/2 tsp. salt

Melt butter, cut pepper up fine, first removing seeds. Cook pepper in butter until soft, add cheese, stir until melted, then add tomatoes and Kornlet. Add beaten eggs last. Heat to boiling point, season with salt and paprika.

Creamed Asparagus In Bread Boats

Cut crusts from a loaf of bread, and cut inside of loaf into slices about two inches thick. Scoop a piece out of each slice, and brush slices all over with melted butter, and brown in the oven. Heat asparagus tips in white sauce, and serve in bread boats.

Vegetable Pie I

1/2 cup dried mushrooms

2 hard-boiled eggs

1/2 cup string beans or Limas

1/3 cup peas

1/2 cup boiled rice

1 cup brown sauce

biscuit crust

Soak mushrooms in cold water several hours, then cook in 2 tbsp. butter and water to cover. Remove mushrooms, cut in small pieces, and add eggs cut up. Add beans, peas, and rice. Brown sauce can be made with butter and water in which mushrooms cooked. Put ingredients in deep buttered dish. Pour brown sauce over them; put biscuit crust on top and bake till crust is brown.

Vegetable Pie II

2 hard-boiled eggs

2/3 cup string beans

1/2 cup potatoes

nut roast or nut croquettes

1 cup brown sauce

dash of nutmeg

biscuit crust

Cut the eggs, beans, potatoes, and nut roast in pieces. Add brown sauce and nutmeg. Put all in deep buttered dish, cover with biscuit crust, and bake till brown.

Stuffed Peppers

6 green peppers

1 cup bread crumbs

2 tbsp. tomato

1/2 onion brown sauce

Cook onion in butter, remove, and make brown sauce. Mix bread crumbs, tomato, and enough brown sauce to moisten.

Remove seeds from peppers, cutting off the small end. Parboil peppers in boiling water 15 minutes, then stuff them with mixture, set them in pan and brown in oven. Serve on toast, and pour brown gravy or tomato sauce around them.