FAIS ree ee co RY Pras din

STEWED OKRA

a | Cut 2 Ibs. of okra into small pieces, cut up 4 tomatoes, 3 or 4
green peppers and 1 small onion. Cover well with water. Add
| good-sized piece of butter and salt. Let it come to good hard
| boil, then let simmer for 2 or 3 hours, stirring frequently.

ae | | VENETIAN STUFFED ONIONS

| ? Peel and remove centers from 6 medium-sized onions. Boil,
. drain and stuff with the following ingredients: Dip a piece of
bread in milk; squeeze, and mix well with 1 tablespoonful grated
cheese, the yolks of 2 hard boiled eggs; add parsley chopped fine,
salt, pepper and sugar to taste; add the yolk of 1 raw egg. Mix
well and stuff the onions. Roll the onions in egg and flour, and
fry in deep fat. Place on a platter and serve with the following
sauce: Into % cupful water put some well chopped pickles, capers
and peppers, heat and add 1 tablespoonful butter. Let remain on
the stove a few minutes, then pour over the onions.

—Mrs. R. J. Cromie

I ae RE ae HE a oa

DELMONICO ONIONS

me |i | Peel 1 quart small onions. (Keep the hands under water while
A peeling them.) Cook in boiling salted water until very tender.
| Drain onions and place them in a greased baking dish. Pour 2
cupfuls of well seasoned white sauce over them, sprinkle with %
lb. grated cheese and then with 1 cupful fine bread crumbs mixed
ae | with 1 tablespoonful melted butter. Bake in a moderate oven
7 just long enough to melt cheese and brown crumbs.

—Mrs. W. J. Watson

eR

Be

OLLA PODRIDA

3 cupfuls boiled unpolished rice 14 cupful of butter
| 114 cupfuls fried onions 14 cupful pimentos
| 34 cupful grated American cheese 1 pint stewed tomatoes
|

Cover bottom of baking dish with rice, sprinkle on a layer of
onions, then a layer of cheese, of pimentos and the tomatoes which
should be well seasoned. Dot with butter, continue layers until all
is used, making the last layer rice and cheese. Bake covered 1
hour, uncovered last 10 minutes till brown.

—Mrs. Kenneth Stevenson (Santa Monica)

SOUTHERN SWEET POTATOES

|
|
|
— i Boil sweet potatoes, about 3 medium size, peel, slice across,
: | lace i in baking dish and h follow-
place in rows in baking dish and pour over them the follow
| ing: Cook 1 teacupful brown sugar, and % cupful water, 1
| tablespoonful butter, and small amount cinnamon, until it is thick,
| or about 10 minutes. Place in oven, bake about 20 minutes. Add
| '4 teaspoonful salt to sauce. © —Elizabeth Day (New Orleans)

134