Beans A La Tomato

1 pint navy beans 1 pint tomatoes 1 cup cream.

I tablespoon sugar.

1 onion.

Salt.

Pepper.

Pour off most of the water after cooking beans. Add other ingredients, salt and pepper to taste. Cook all together till onion is tender. Brown in oven. (Serves six).

Vesta Knott Larrimore, Tipton, Ind. De Pauw University.

Green String Beans (A La Southern)

String, snap and wash beans. Put beans in kettle, salt, cover with water and strips of bacon. Add three or four medium sized onions and boil for two hours, or until beans are very tender. Beans are best when cooked very slow but need to be watched carefully.

Marion Spangler, Bradford, Pa. Allegheny College.

Squash Mash

Beat two or three eggs. Stir into eggs, one cup grated cheese, a little garlic, parsley, and green pepper chopped fine. Add a slice of soaked bread, a little sweet marjoram, one tablespoon olive oil, and salt. To this add squash after it has been boiled tender. Bake in dripping pan until brown. A good way to serve the leftover vegetables.

Alice M. Johns, Berkeley, Calif. University of California.

Vegetable Chop Suey

1 cup spaghetti 1 can tomatoes.

1 large onion 1/2 cup celery.

1/2 cup meat - fresh or left-overs Boil spaghetti in salted water until tender. Drain and rinse with cold water. Add to remainder of mixture, which has been prepared in meantime. Put in buttered baking dish and bake one-half hour. Stuffed olives are a good addition. (Serves four).

Winifred Montgomery, Marseilles, Ill. University of Illinois.

Stuffed Onions

Remove skin of onions. Parboil ten minutes in boiling salted water to cover, turn upside down to cool. Then remove part of center Fill cavities with equal parts of equally fine chopped cooked chicken or meat, stale bread crumbs and onion that has been removed from onion shells. Season with salt and pepper and moisten with cream or melted butter, place in a shallow buttered baking pan. Sprinkle with buttered bread crumbs and bake until onions are soff.

Frances Linn, Sumner, la. Iowa State College.

Boston Baked Beans

Soak one pound of navy beans twelve hours. Drain. Place in a three-quart earthen receptacle. Add four tablespoons of brown sugar, one tablespoon of salt, one bottle of catsup, one sliced onion, 1/4 pound of bacon, sliced. Fill the receptacle with cold water. Bring to a boil and keep at boiling point for twelve hours. Bake until dry.

Edith V. Grupe, Buffalo, N. Y. University of Buffalo.

Spinach

2 pounds spinach.

1 onion.

2 tablespoons fat 1 tablespoon flour.

Salt.

Pepper.

Paprika.

1/2 cup water.

Boil spinach till tender. Drain and rinse in cold water. Put on chopping board and chop very fine. While spinach is boiling, heat fat and put In finely chopped onion. Heat onion slowly so it gets soft without getting fried. When onion is soft, add tablespoon of flour and seasonings. Add water. Stir thoroughly till blended. Put in spinach and let cook gently for five minutes.

Penn Shelton, Chicago, Ill. University of Wisconsin.

Carrot Timbales

Wash and scrape carrots. Cut in thin slices lengthwise. There should be one quart, packed solidly. Cook in two tablespoons of butter, stirring constantly, for ten minutes. Then cover with boiling water or stock and cook until soft. Drain and force through strainer. Add two whole eggs and one egg yolk slightly beaten. Season with salt and pepper. Fill buttered timbale moulds two thirds full and garnish with hard boiled egg cut in fancy shapes. Set in pan of hot water. Bake fifteen minutes.

Marion Edgarton Simpson, Fulton, N. Y.

Syracuse University.

Baked Squash

1 large onion (cut up fine) 1/2 bell pepper (cut up fine).

2 pieces garlic (cut up fine) Small cup parsley (cut up fine).

1 tablespoon lard.

Melt lard and fry above ingredients. Boil squash cut in halves. When soft scoop out interior; mix with other ingredients in frying pan, and add about 2 slices of soaked bread. Mix thoroughly and fry a long time. Fill shells of squash with this mixture. Put bread crumbs on top of all and bake in oven for about 20 minutes.

Blanche Bobbitt, Los Angeles, Calif. University of Southern California.

Harvard Beets Or French Beets

2 cups cooked beets 1/2 cup vinegar.

3 tablespoons butter.

1/2 tablespoon sugar.

2 tablespoons cornstarch.

Salt.

Black pepper.

Cut cooked beets in strips or cubes. Make sauce of other ingredients. When done add beets, heat and serve. If vinegar is strong use less and dilute it with water.

Doris Bunnelle, Corvallis, Ore. Oregon Agricultural College.

Baked Parsnips

Boil parsnips until soft. Drain off water and mash smooth. Season with salt and pepper and turn into a small buttered baking dish. Cover with rolled crackers and pieces of butter. Brown in a hot oven.

Helen R. Murray, Los Angeles, Calif. University of Southern California.