No. 375. Spaghetti, with Tomato Sauce

12 cts.

A : \ package spaghetti, boil with slice of onion, \ bay-leaf, 2 cloves, 1/2 tsp. salt, and 3 pepper-corns ;

B : Tomato Sauce No. 259 (Tomato Sauce) ; or 1 c. tomato juice and pulp ; C : \ c. grated cheese.

Cook A. drain into 1/4 c. hot oil or melted better hot dish, toss with a fork,add B, sprinkle with C, heat in oven 1 m. and serve.

No. 376. Sweet Potato Croquettes

20 cts.

A: 2 cs. mashed sweet potatoes, 3 tbsps. butter. salt. 1/2 tsp. sngar, 1 tbsp. cream, yolks B : Veloute Sauce No. 262 (Veloute Sauce).

Mix A. when cool form into croquettes (see Croquettes).

and serve with I!. If served with meat and sauce, omit B.

No. 377. Sweet Potatoes, Glazed

1 4 cts.

A : 6 potatoes, boil 10 m., drain, and cut in slices ;

B :1/2 c. sugar, 4 tbsps. water, 2 tbsps. butter, boil 5 m.

Put A in buttered pan. brush with B, bake 30 m., basting often with B.

No. 378. Sweet Potato Souffle, Fried

8 cts.

A : 2 cs. sweet potatoes, peeled and cut in 1/4-inch B: 1/2 lb. lard.

Soak A in salted ice-water | an hour, drain and cover the bottom of a frying basket, beat B to 110 degrees, plunge in A.

and cook 8 m., constantly increasing heal of fat to 140 take out basket, beat lard to 200 degrees, plunge in basket a few seconds to souffle the potatoes. Drain and .-• immediatelv. A cooking thermometer must be used temperature of lard and. for convenience, two kettles

No. 379. Tomatoes, Baked

15 cts.

A : :; large firm tomatoes, cut into halve B: 1 green pepper chopped fine, 1 tbsp. butter in bits, 'lash of salt and paprica :

C : 1 tbsp. butter and 1 of Hour, browned, \ c. cream : D : 6 round slices toast. Put A in baking-pan, sprinkle with B, and bake \ an hour, place on D, add C to pan, when boiling strain over the matoes.

No. 380. Tomatoes, Broiled or Sauted

10 cts.

A : 6 slices of tomato \ inch thick ;

B : 1 tbsp. oil or butter, dash pepper and salt, and fine cornmeal or crumbs ;

C : 1 tbsp. butter in bits and 1 tsp. parsley, minced.

Dip A in B, broil on greased broiler or saute in butter, sprinkle with C, and serve.

No. 381. Tomato Croquettes or Crescents

12 cts.

A : \ can tomatoes, 3 cloves, 1 tbsp. sugar, slice onion, \ tsp. salt, 1/4 tsp. paprica ;

B : 2 tbsps. butter, 4 tbsps. corn-starch, cook until smooth ;

C : 1 egg, beaten slightly.

Cook A 20 m., strain, add B, when boiling add C, pour out to cool, cut into shape, heart or crescent, crumb, egg, and crumb and fry in hot fat.

No. 382. Tomatoes, Deviled

12 cts.

A : 6 slices of tomato 1/2 an inch thick ; .B : 3 hard-boiled egg-yolks mashed smootb, with 1/4 tsp. each salt and paprica, 1 tsp. each powdered sugar and mustard, 2 tbsps. tarragon vinegar or lemon-juice ; C : 2 eggs beaten.

Broil A, mix B in saute-pan, when boiling add C, stir until thick, and pour over A.

No. 383. Tomatoes, Farci

32 cts.

A : 6 large, firm tomatoes ;

B : 1 c. chicken, minced, \ c. soft bread-crumbs, 1 tbsp. butter and 1/2 c. cream, 1/4 tsp. salt, dash pepper and pap-rica, 2 tsps. minced parsley, or

C : 1 c. game, minced, \ c. boiled rice, 1 truffle, chopped, 3 tbsps. game gravy or butter, dash of salt and paprica, 1 tsp. curry, or

D : 1 c. grated corn, 1/2 c. bread-crumbs, 1 tbsp. 4 tbsps. cream, 1 tap. sugar, dash of salt and E : 1 c. mushrooms, minced, 1/2 c. chicken, bread-crun or boiled rice, 1 tbsp. melted butter, 1/2 c. cream,. dash salt and pepper.

Cut tops from A, but do not peel, scoop out inside, drain, sprinkle with salt and pepper, till with B, C, D. or I. with bread-crumbs and bits of butter and bake 1/2 an hour.

No. 384. Turnips, Glazed

8 cts.

A : 6 turnips, cut into round balls or thin slices, boil

10 m. ;

B : 1/2 tsp. each salt and sugar, dash cayenne and nutmeg

1 c. clear stock ;

C : 1 tbsp. butter, 1 of flour, cooked until smooth.

Drain A, place in baking-pan, pour over B, bake J an hour, basting often. Place on hot dish, add liquor from pan to C. When boiling pour over turnips and serve.