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ADVENTURES IN COOKING 103

SMOTHERED CAULIFLOWER

Cook one head cauliflower in salted water until tender. Do not overcook.
Cook—2 cups tomatoes in 2 tbsp. butter and 1 finely grated onion. Salt
and pepper to taste. Cook until thick and rich. If 1 tsp. sugar is desired,
add it now.

Pour this over cauliflower.

Sprinkle with buttered crumbs then a layer of grated cheese. Bake in a
moderate oven until cheese is melted—about 30 minutes, so as to thor-
oughly heat the cauliflower.

FRIED RIPE TOMATOES

Peel and slice the tomatoes being careful not to get them too thin. Fry
them on both sides in melted butter, season lightly with salt and pepper.
Serve with a rich cream sauce. ‘Tomato slices may be dipped in seasoned
flour or fine breadcrumbs and egg before frying—this gives them a nice
crust. Bacon drippings may be used in place of butter for frying.

STEWED TOMATO AND RICE

Saute thinly sliced medium onion in 2 tbsp. butter until tender, not
browned. Add 334 cups canned tomatoes, 1¥% tsp. salt, 1 tsp. sugar, ¥%
tsp. pepper; blending well. Add 1 pkg. (1% cup) minute rice. Bring quickly
to boil, fluffing rice gently with fork once or twice. Don’t stir. Cover and
remove from heat. Let stand 10 minutes. Serves 5 or 6. Wonderful to serve
with pan fried sausages.

ACORN SQUASH SUPREME

2 acorn or individual squash salt and pepper
2 medium onions Yy pt. medium white sauce
breadcrumbs grated cheese

Wash and scrub squash and cut in half lengthwise, removing the seeds
carefully. Place cut side up in saucepan with enough boiling salted water
to half cover squash. Place lid on pan and steam until done, but not too
soft. Cook chopped onions 8 to 10 minutes in large quantity of boiling
water, then drain thoroughly. Place in saucepan with a small piece of
butter, cover and allow to cook slowly, adding a little pepper and salt.
Have white sauce ready, and when onions and squash are cooked, take
squash from saucepan, add onions to white sauce and fill squash with this
mixture. Sprinkle a little grated cheese on top and cover with bread-
crumbs. Dot with butter and place in a hot oven of 425°F for about 10
minutes or until nicely browned.

SOUR CREAM GREEN BEANS

2 tbsp minced onion 34 tsp salt

1 tbsp minced flour 34 cup sour cream

1 tbsp butter 1 tsp vinegar

54 tbsp sugar No. 1 can green beans (2!4 cups)

Brown onion in butter, add flour, sugar, salt and cream, cook, stirring
until thick, add vinegar. Heat beans and garnish.