Brussels Sprouts

Wash well and remove outer leaves of sprouts; cook in boiling, salted water until tender, about 20 minutes. Drain well, add 2 tablespoons butter to a heavy frying pan. Add the sprouts and cook over a slow fire until butter is all absorbed. Season with salt and pepper. Serve on a platter rounded with toast points or fried bread.

Dainty Cabbage

This is a somewhat novel way to cook this humble vegetable, but it will be found very palatable and as it is a hearty dish can be served when the meat course is not so plentiful.

Select a firm white head of cabbage and cook in boiling salted water until tender. Drain. Chop and season with salt and pepper. Add 2 level tablespoons of butter, 1/2 cup of milk and 2 beaten eggs, and 1 teaspoon of vinegar. Mix all the ingredients, pour into a greased baking dish, and bake in a not oven until the top is a golden brown.

Hot Slaw

1 tablespoon sugar.

l egg.

1 tablespoon flour.

1/2 cup milk.

1 teaspoon salt.

3 tablespoons vinegar, pepper. 3 cups shredded uncooked cabbage. 1/8 teaspoon mustard.

Mix ingredients and add to beaten egg and milk and cook in double boiler until thick. Add vinegar and cabbage and serve very hot.

Stuffed Green Peppers

Cut tops and remove centers of sweet green peppers; cover with boiling water and let stand about 10 minutes. Make a stuffing of cooked rice seasoned well with butter, salt, finely chopped onion, moistening well with strained tomato. Fill peppers with mixture, cover with buttered crumbs and bake in a moderate oven about 3/4 of an hour.

Creamed Spinach

Two cups of chopped cooked spinach, 1 cup of medium white sauce, salt, pepper, few grains nutmeg. Combine ingredients and reheat.

Green Peas Maitre D'Hotel

2 cups green peas.

1 mint leaf.

2 tablespoons butter or substitute.

1/2 teaspoon lemon juice. Salt and pepper.

Cook peas in a small quantity of boiling salted water, until tender, leaving kettle uncovered. Mix butter, chopped mint, salt, pepper and lemon juice. Drain peas, add butter mixture, return to fire and melt and serve.

Pink Beans Spanish

2 cup beans.

1 onion.

2 cups strained tomato or tomato sauce.

1 pimento or green pepper, chopped.

1 tablespoon butter or substitute.

1 teaspoon salt.

Wash, then soak beans over night; drain, cover with boiling water and cook 1/2 hour. Drain again, cover again with fresh boiling water and cook until tender. Melt butter, add onion and pimento and cook for about 5 minutes, then add tomato. Drain beans, add the sauce and simmer about half an hour.

Stuffed Tomatoes

Cut a thin slice from the smooth end of tomatoes. Scoop out the pulp and mix it with an equal quantity of cold cooked rice, macaroni or bread crumbs. Add seasoning of salt, pepper and a few drops of onion juice. Refill tomato shells, replace covers and bake 1/2 hour. A tablespoon or more of finely chopped ham adds variety to this dish.