PEPPERS AND CHEESE
| (Chafing Dish) :

Cook’ 1 tablespoonful butter, 2 tablespoonfuls fresh red or
green bell peppers, finely chopped, with 1!4 tablespoonfuls finely
chopped onion, till the onion is yellow. Add % cupful tomato
pulp, stewed or raw, cook 5 minutes, then add 34 lb. mild soft
cheese, cut in thin slices, 2 teaspoonful salt and a few grains cay-
enne. Stir constantly till cheese melts, then add 1 egg slightly
beaten and diluted with 2 tablespoonfuls cream or beer. Served
on toasted crackers as soon as the egg thickens the mixture.

—Miss Eleanor Jones (Victoria)

QUEEDA
(Indian Recipe)

Drop % lb. rice in boiling water, boil 20 minutes and add 10
white cardamon seeds, 10 whole cloves and saffron syrup; boil
with rice a minute. Drain and put in colander in warming oven
until rice fluffs, then add some blanched almonds, Sultana raisins,
Pistachio nuts and 2 oz. of butter and serve. The saffron syrup
is made of % lb. of water, 3 ozs. sugar and % teaspoonful saffron
—the saffron to be crushed in a mortar with a few drops of
water. —Mrs. J. C. Ross

SPINACH SOUFFLE

One pint spinach which has been cooked and rubbed through
a wire sieve. Make a Bechamel sauce with 2 ozs. butter, 2 ozs.
flour, 1 gill milk. Mix the spinach and sauce together and beat in
the yolks of 3 eggs. Beat the whites separately and mix in very
lightly. Season to taste. Bake in a moderate oven for 15 or 20
minutes. —Mrs. Reginald Chaplin

SAUER KRAUT (German)

Take 1 doz. solid heads of cabbage, shred very fine, put in a
large porcelain jar, sprinkle as much salt as required in cooking.
use a potato masher to pack down hard. After 1 head has been
packed use another same way; when all has been packed put a
napkin over, use a plate to cover, and a weight of about 6 Ibs.
Keep well pressed; after third day wash napkin, replacing for 3
weeks, then it is ready to cook.

To cook Sauer Kraut: Take out the desired quantity (the
rest will keep for six months or more, if kept in a cool place, and
always covered with the brine), cook in boiling water for 1%
hours. Cook with salt pork, spareribs, ham bone, or a piece of
bacon.

A whole apple and a whole onion are cooked with this, but
should be taken out before they begin to mash. This Sauer Kraut
was cooked in champagne and served at a dinner in Hollywood
recently and was acclaimed a great delicacy. —Henry Reifel

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