Into a pint of stewed tomatoes stir a generous cupful of fine bread crumbs, a tablespoonful of melted butter, a half teaspoonful of sugar, pepper and salt to taste. Mix thoroughly and turn into a greased pudding dish. Upon the top of this scallop break as many eggs as will lie upon it side by side. Sprinkle with salt, pepper and bits of butter and bake until the eggs are set.
Boil a cup of rice until each grain is tender and stands alone. Now beat in gradually five whipped eggs and a cup of milk, in which have been stirred two tablespoonfuls of grated cheese. Stir over the fire for a minute and pour the mixture into a greased pudding dish. Bake in a good oven for half an hour.
Cut green peppers lengthwise, removing the seeds with care, lest they make the green shells too hot. Fill the halves with boiled rice, into which has been stirred a tablespoonful of melted butter for a cupful of the boiled rice, and two tablespoonfuls of grated Parmesan cheese, with salt to taste. Mound the rice smoothly and high, and after the pilau has cooked ten minutes in a covered pan brown lightly. Serve hot.
Cut each pepper lengthwise into quarters and remove the seeds carefully, lay in iced water for fifteen minutes, then drain. Cut each quarter in half. Butter a pudding dish and put in the bottom of it a layer of minced ham, on top of this a layer of cut peppers; sprinkle thickly with fine crumbs and moisten all thoroughly with seasoned stock. Now put in more ham, another layer of peppers and crumbs, liberally dotted with bits of butter and sprinkled with salt. Bake, covered, in a good oven for half an hour, then uncover and cook ten minutes longer.
Cook an even cupful of rice fast in two quarts of salted boiling water for twenty minutes, or until tender, but not broken. Drain in a colander, and set in an open oven to dry off for five minutes.
Have ready one large, or two small green sweet peppers, seeded carefully and chopped fine. Put a heaping tablespoonful of butter in a frying-pan; when it hisses add the minced peppers; toss and stir over the fire until smoking hot all through. Put the rice into a dish and pour the contents of the frying-pan all over it, loosening the mass with a fork to allow the sauce to penetrate it.
Soak one quart of beans over night in warm - not hot - water. In the morning cook them until the skin curls on a bean when you blow upon it. Pack them in an earthen pot. Score the skin of a pound of streaked salt pork, and almost bury it in the beans. Pour over this one dessertspoonful of molasses, mixed with as much vinegar, a good pinch of pepper and a teaspoonful of mixed mustard. Cover closely and bake six hours in a good oven.
Soak and boil as directed in the last recipe. Then put the beans into a deep pudding dish; bury a piece of pork (parboiled) in the center and pour over them a large cupful of stewed and strained tomatoes seasoned with pepper, sugar, onion juice and a good lump of butter, but not thickened. Cover closely and cook for three hours, if the dish be large.
Peel and slice cucumbers and lay in a dressing of equal parts of oil and vinegar for ten minutes. Drain and dip in beaten egg, roll in cracker crumbs and fry in deep cottolene or other fat. Drain and serve hot.
Peel and broil fresh mushrooms, spread them with butter, dust with salt and pepper, and serve them on rounds of toast. Or you may cut the mushrooms in quarters, put them in a double boiler with a tablespoonful of butter and cook until tender. They may then be seasoned to taste and poured, sauce and all, on rounds or triangles of crustless toast.
Peel and stem large mushrooms. Line a deep bake-dish with thin slices of toast, each of which has been dipped for an instant in seasoned beef stock. Fill the dish with layers of mushrooms, sprinkling each layer with salt, paprika, and bits of butter. When the dish is full, pour over all a gill of stock, and bake, covered, for twenty minutes. Uncover and cook for five minutes before sending to the table.
Wash the dried mushrooms, boil until tender and drain the water off. Put into a pan to fry in butter for about ten minutes, sprinkle a very little caraway seed on them, and salt to taste. Break a few eggs over them.