French, Or String Beans

Mrs. T. S. Stanway.

String the beans and cut off the ends. Cut them very small. To one pound and a half of beans take one tomato, peeled, a very small quantity of onion and two Chilleis. Remove the seeds and chop fine, and add a large lump of butter and salt and pepper. When nearly cooked, add one tablespoonful of vinegar, and one-half. spoonful of flour, made smooth in a little water. Let it come to a boil, and dish up. Use only enough water to cook them.

Irish Potatoes, Fried

Mrs. T. S. Stanway.

Take raw potatoes, peel them, slice them very thin, pour cold water over them, and let them stand one hour or more; drain off the water, dry them in a napkin, and throw them into boiling lard. When cooked, skim them out into a hot dish and sprinkle a little salt over them.

Macaroni

Mrs. M. E. J.

One-half pound of macaroni in long pieces. Soak fifteen minutes in warm water; drain and put in a saucepan; pour over it a half pint of meat gravy, with some shreds of meat in it; add three ounces of old cheese, two large tomatoes, and one clove of garlic, all chopped fine. Season well with red pepper and salt. Boil fifteen minutes, shaking it occasionally, but not stirring. When done, add a table-spoonful of butter and sprinkle two ounces of grated cheese over the top.

Succotash

Mrs. T. S. Stanway.

Cut the corn from twelve ears. Take one-third the quantity of Lima beans. Put the beans to cook in water enough to cover them. Cook one-half hour; then add the corn, with a large spoonful of white sugar, a good-sized piece of butter, and salt and pepper to taste. In cutting the corn from the ears use a sharp knife; cut only half of the kernel. This is added to the beans. Then take a knife and scrape the corn clean from the ears. Set this to one side. A few moments before dishing up the succotash, add the corn or milk taken from the ears last. Stir it well, as it will burn very easily afterwards.

Sweet Potatoes, Fried

Mrs. T. S. Stanway.

Pour boiling water over them; half cook them, drain off the water, peel them, cut in slices half an inch thick, and fry in batter to a nice brown.

Irish Potatoes, Stewed

Mrs. T. S. Stanway.

Put into a saucepan two ounces of butter and one table-spoonful of flour; stir smooth. Add some parsley, chopped fine, salt and pepper, and stir up together. Then add a cup of rich milk. Set it on the fire, stirring continually until it boils. Cut some cold boiled potatoes in long, narrow strips or slices and put them in the saucepan. Let them boil up, and serve hot.