Vegetable Loaf

1/2 cup cooked green peas 1/2 cup cooked green string beans 1/2 cup chopped boiled carrots 1 1/2 cups milk

1 cup soft bread-crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon paprika

1 egg

Press peas through a sieve, cut beans in small pieces, then combine all vegetables. Add to them the milk, slightly beaten egg, crumbs and seasoning. Turn into a greased baking-dish and bake in a moderate oven (350°-400° F.) until firm.

Pea Timbales

1 1/2 cups pea pulp

2 tablespoons melted butter

3 eggs, well beaten Salt and pepper

Blend the ingredients well together, pour into greased molds; set the molds into a pan containing hot water and bake (250°-325° F.). Serve with medium white sauce.

Chili Con Carne

1/4 cup olive oil

2 pounds lean beef (cut in

3/4 -inch cubes) 1/4 pound beef suet (cut in

3/4 inch cubes) 1 cup minced onions

2 cloves garlic

1 tablespoon paprika

2 teaspoons oregano Salt and pepper

1 or 2 cups hot water

2 tablespoons chili powder

Heat the olive oil, add the meat and suet and cook until meat is brown. Add onions and garlic and cook about 5 minutes, stirring constantly; then stir in the chili powder, paprika, oregano, salt and pepper. Add 1 cup water and simmer until meat is tender. Add more water if necessary.

With Beans - Serve chili with baked beans, rice or Lima beans; or add 4 cups red kidney beans to the meat before simmering.

Aztec Baked Beans

3 cups cooked red beans 1 1/2 cups canned tomatoes 1 pimiento, minced 1/4 cup deviled ham 1/4 cup onion, minced 6 strips Canadian bacon or corned beef

3/4 teaspoon mustard Dash pepper

3/4 teaspoon curry powder 1 1/2 tablespoons molasses 1 1/2 tablespoons sugar 1/4 teaspoon salt

Mix all ingredients except meat; turn into greased casserole, arrange meat on top and bake in 350° F. oven about 30 minutes, or until smoked meat is crisp.

Egg Dishes

TO test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on its side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very stale. The shell of a fresh egg has a bloom; that of a stale egg is usually shiny. If the contents of an egg rattle when it is shaken, it is not fresh.

Eggs Cooked In The Shell

Hard-cooked (Coddled) - Place the eggs in a saucepan of cold water and heat slowly until the boiling-point is reached. Set the container on the back of the stove or reduce the heat so that the water will not boil again and let stand twenty to thirty minutes before removing the eggs. Another method of regulating the'temperature is to cook them in the double boiler.

Soft-cooked (Coddled) - Use one pint water for each egg up to six eggs, one-half pint for each additional egg, and use a small deep saucepan so that the water will cover the eggs. Bring the water to the boiling-point in a vessel that can be covered closely. Put the eggs in at once, cover, set off the fire and let stand in a warm place for four to six minutes, depending on consistency desired. In this way, the eggs will be cooked equally well in every part.