NEW ENGLAND FRIED APPLES

Remove cores from 4 or 5 apples, but do not peel, cut in very
thick slices across the apple. Drop in cold water a few minutes,
then put into a hot skillet where a teaspoonful of lard has been
melted. Sprinkle with cupful of dark brown sugar and cover.
Cook slowly about ™% hour then turn each piece and cook same
length of time. The apples should keep their shape and have a
delicious thick syrup.

CALIFORNIA GREEN ASPARAGUS DE LUXE

Boil about eight good-sized California green asparagus with a
little salt. When well cooked, but still firm, put them on a plat-
ter. Cover with grated Parmesan cheese, a little butter, and put
in oven for a few minutes to brown. —Mrs. George Kidd

FRIJOLES (SPANISH BEANS)

Put 2 cupfuls pink beans in about 6 cupfuls of cold water;
bring to boiling point and let simmer 3 or 4 hours until beans are
soft; add more boiling water as water boils away; also salt to
taste. Put 1 large spoonful lard in saucepan, when thoroughly
hot add beans and about 5 tablespoonfuls of the bean water, mash
a little with spoon and cook’ 30 minutes, stir frequently.

SWEET AND SOUR BEANS

Cook beans until tender in salt water, drain off all the water.
Take 2 tablespoonfuls of butter, 1 tablespoonful of flour, 1 cupful
of stock, 4 tablespoonfuls of vinegar, 3 tablespoonfuls sugar. Cook
all together, mix with the beans and cook a few minutes.

BEETS NOVELLE

Shred one bunch of peeled, raw beets, Put two cupfuls of
water into a pan which has a tight-fitting lid. Add one table-
spoonful of butter to the water. Allow it to come to a boil, add
the beets, cover tightly, and cook over high heat for ten minutes.
If you use a heavy pan and refrain from peeking, they will cook
in even less time. You may have thought that there would be
_considerable liquid to be poured down the sink, but you will be
interested in discovering that there will be just enough butter
sauce left in the pan to pour over the beets, thus saving the
“valuables.”

CORN SOUFFLE (For 5 People)

Melt butter in a casserole, add flour, mix with boiling milk
and stir on the fire with corn. Take from fire and cool the dough
a little, then mix with 8 egg yolks. Put salt, pepper and cayenne
and add the 8 egg whites, beaten very stiff. Put in a buttered
and floured bowl and cook for 25 to 30 minutes in a slow oven.

—Mrs. J. E. McMullen
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