Cabbage With Tomatoes

Maria Magno Alvarez.

1 cabbage 3 tomatoes

2 small onions bit of garlic

Let a cabbage boil until tender, then cut into small pieces. Fry together until cooked, two or three sliced tomatoes, two small onions sliced and a bit of garlic. Add salt. When cooked tender, spread over the cabbage and serve.

Stewed Carrots

carrots

salt and pepper

2 tablespoons butter flour milk

Wash and scrape the carrots and divide them into strips. Place in water enough to cover them. Add a spoon of salt. Boil slowly until tender. Drain and replace in pan, with two tablespoons of butter rolled in flour, salt and pepper. Add enough milk to moisten the whole, let it come to a boil and serve hot.

Boiled Green Corn

Prepare the corn and put into boiling water. If not entirely fresh, add a tablespoon sugar to the water, but no salt. Boil fast about twenty minutes and serve.

Corn Pudding

Mrs. M. O. Fox.

1 pint corn

2 eggs

1 1/2 cups milk

1 tablespoon butter salt and pepper to taste

Mix well together corn, well beaten eggs, milk and butter, salt and pepper to taste. Bake one-half hour.

Scalloped Corn

1 can corn

cracker crumbs

1 pint milk butter salt and pepper to taste

Cover the bottom of buttered baking dish with crackers rolled fine. Add layer of corn with bits of butter, salt and pepper. Alternate layers of cracker crumbs and corn until material is. used up. Let the last layer be cracker crumbs with plenty of butter. Pour over it one pint of milk and bake one hour.

Corn Cakes

1 cup corn 1 cup milk pinch of salt

1/2 cup flour 1 egg 1 teaspoon butter

Mix well corn, milk, flour, egg, salt and butter into thick batter and fry in small cakes in very hot butter or substitute. Serve with plenty of butter and powdered sugar, if so desired.

Creamed Cucumber

Mrs. Marvin Rader.

Use large cucumbers. Remove seeds. Cut into small pieces. Boil in water until tender, then serve with a cream dressing.

Baked Eggplant

1 large eggplant 1 cup bread crumbs 3 large ripe tomatoes

1/2 cup cooked rice 1 beaten egg

salt and pepper to taste

Pare the eggplant, cut into slices and steam until soft. Scald and peel tomatoes, press them through a sieve. Mix all the ingredients together, season and bake in a well greased dish.

Fried Eggplant

eggplant

cracker or bread crumbs

1 egg butter

Take fresh, purple eggplant; cut into slices a quarter of an inch thick and soak for half an hour in cold salt water. Dry; dip in cracker or bread crumbs; then in beaten egg, more crumbs, and fry to a light brown. Do not remove from the water until ready to cook.

Stuffed Eggplant

Maria Magno Alvarez.

1 eggplant minced ham

2 tablespoons grated crumbs 1 tablespoon butter 1/2 minced onion

salt and pepper to taste

Cut eggplant in two; scrape out all the inside and put it in a saucepan with a little minced ham; cover with water and boil until soft; drain; add crumbs, butter, onion, salt and pepper; stuff each half of the hull; add a small lump of butter to each and bake fifteen minutes. Minced veal or chicken is equally as good as ham, and many prefer it.

Stuffed Eggplant

1 eggplant

1/2 cup bread crumbs

1/2 small onion

1/2 cup nuts 1/2 teaspoon salt pinch of parsley

Put the whole eggplant into boiling water; boil twenty minutes or until tender. Cut in two and scoop out the center, leaving a wall one-half inch thick. Chop the center, mixing it with bread crumbs, nuts, salt, parsley and a little onion. Stuff the eggplant and bake in a moderate oven for about an hour, basting a few times with butter.

Greens (All Kinds)

Clean carefully through several washings of salt water. Allow to stand in salt water a half hour or so. Put in boiling water with a handful of salt; boil until the stalks are tender. Long continued boiling wastes the substance, therefore cut away any tough stalks. When tender, drain, chop them a little, and return to the fire long enough to season with salt, pepper and butter. Vinegar may be added if it is liked. Serve while hot.

The Lanca (Bread Fruit)

A Filipino Friend.

Take the fleshy covering from the lanca seeds and boil forty or fifty minutes. Put on in boiling water. Season with salt and butter before serving. This is a good substitute for cabbage and tastes much like it if eaten with a little vinegar.

Lanca Seeds

A Filipino Friend.

The seeds of the lanca are rich and palatable, either cooked alone as a vegetable or used in a dressing for fowl the same as chestnuts. They improve a vegetable salad when chopped and mixed in well.

Macaroni A L'Ltalienne

macaroni cheese

soup stock

Divide the macaroni into four-inch pieces. Simmer fifteen minutes in plenty of boiling water, salted. Drain. Put the macaroni a saucepan and turn over it a strong soup stock, enough to prevent it burning. Strew over it some grated cheese; when the cheese is melted, dish. Put alternate layers of macaroni and cheese; then turn over it the soup stock and bake half an hour.