Fried Apples

Quarter and core 5 apples, without paring. Melt 1 cup sugar, 1 tbsp. butter and 3 tbsp. water. Lay in the apples with skin up. Cover and fry slowly until brown.

- Mrs. A. Zeeck.

Baked Bean Loaf

1 pt. cold baked beans, 1 egg, 1 cup bread crumbs, 2 tbsp. tomato catsup, 1 tbsp. minced onion, salt and pepper.

Mix together and shape. Bake 25 minutes, and serve with the following:

Brown Sauce

Cook 1/2 sliced bacon in 2 tbsp. butter; slightly brown. Remove onion and stir until well browned.

Add 1 cup stock and stir until thick and smooth.

- Mrs. J. D. Kindig.

Italian Beans

Boil 1 qt. string beans until tender. Brown 1 large onion, chopped fine, and add 1 pt. strained tomatoes. Let simmer 5 min.

Turn in the beans and heat thoroughly. Any meat or chicken stock added, improves the flavor.

- A. C. K.

Scalloped Corn

1 can corn, 2 cups cracker crumbs, 3 tbsp. butter, salt and pepper.

Alternate layers of corn and crackers in baking dish, having crackers on top.

Cover with milk and bake until brown.

- Mrs. Emma Foster.

Scalloped Corn

Cut corn from cobs, add milk, buttter, salt and pepper. Put a layer of corn in baking dish, sprinkle with chopped sweet pepper. Continue until the dish is full. Cover with grated cheese, and cracker crumbs. Bake in moderate oven. - Mrs. U. G. Buck.

Egg Plant - Baked In Casserole

1 egg plant, 1 onion, 1 cup corn cut from cob, 1 green pepper, 1 tbsp. minced parsley, 1 1/2 cups tomato juice, 1 tsp. salt, 1/4 tsp. pepper, 1/8 tsp. paprika, 2 tbsp. butter.

Pare eggplant and cut in slices 1 inch thick. Dip in boiling water for 5 min. and plunge into cold water. Drain and cut in cubes. Cook 15 min. in boiling salted water to cover. Drain. Melt butter, add onion minced and cook until onion is a pale straw color. Put pepper in boiling water for 5 min., plunge into cold water, and rub off the outside skin. Cut in fine shreds. Scald tomatoes and slip off skins. Rub through a fine wire sieve. Mix all together and turn into a buttered baking dish and bake 45 min. in a moderate oven.

- Mary.

Baked Lima Beans

1/2 lb. lima beans, 1/4 tsp. soda, 1 pt. milk, 2 tsp. butter, 2 tsp. flour, 1/4 lb. bacon, 1/2 tsp. sugar, salt and pepper.

Soak beans over night. In the morning, drain and boil in water with a pinch of soda.

Make a cream sauce with the milk, butter, flour, pepper, salt and sugar.

Put beans in a baking dish, cover with the bacon cut in small pieces and the cream sauce. Bake 1/2 hour.

- Mrs. G. L. Corke.

Kraft Cheese Peppers

6 green peppers, 1/4 lb. Kraft cheese, 1 1/2 cups bread crumbs, 1 tsp. grated onion, 2 tbsp. butter or substitute, pinch of salt.

Cut off thin slice of stem end of pepper, remove seeds and parboil 2 minutes. Melt butter, add grated onion, salt, bread crumbs and half of cheese. Fill peppers and cover tops with remaining cheese. Place in greased baking dish and bake about 20 minutes in moderate oven. - Mrs. I. Mogren.

Scalloped Tomatoes With Rice

Butter a casserole, alternate a layer of cooked rice with a layer of canned tomatoes. Sprinkle with sugar, salt and pepper. Sprinkle thinly with grated American cheese and cover with buttered crumbs. Bake 20 minutes. A cupful of cream sauce flavored with grated cheese may be poured over the rice and tomato mixture to make a pleasant change.

- Mrs. W. J. Putnam.

Sliced Cucumbers With Cream

Pare and slice cucumbers, sprinkle with salt and let stand 1 hr. Drain off all liquid, add cream and a dash of pepper. - Mrs. S. C. Wood.