Part 8 (1/2)

Peel and cut separately all vegetables; fry sliced onions in a teaspoon of lard; add tomatoes, crus.h.i.+ng them and stirring until quite soft; add half a teaspoon of salt, then the cuc.u.mber, egg-plant, and green pepper, stirring over a hot fire for ten minutes; place over a slow fire and stew for three hours.

If the vegetables are fresh and tender, nothing else is needed, but if they are somewhat dry, add a cupful of stock.

Cold barbouillade is excellent to spread on bread for sandwiches.

Barbouillade is usually served hot with rice boiled a la Creole.

Boiled Rice

Wash very thoroughly one cupful of rice; boil for twenty minutes in three quarts of boiling water; drain and shake well, pour cold water over the rice to separate the grains, and set in the oven a few minutes to keep hot.

Spinach

Wash thoroughly, then throw into cold water and bring to boiling point; then add 1/4 teaspoon of soda and boil 5 minutes. Turn into colander, let cold water run over it, drain well, squeezing out water with spoon, then chop very fine; add creamed b.u.t.ter, salt and pepper.

Heat again thoroughly, then serve with hard boiled eggs sliced on top.

Spaghetti

1/2 box Spaghetti 1 can tomatoes 1/2 large onion 1 teaspoon salt 1/8 teaspoon pepper 3 tablespoons sugar 1 tablespoon flour 1 pint water 1 tablespoon b.u.t.ter 1 1/2 lbs. boiling meat Sap Sago or Parmesan cheese.

Boil spaghetti twenty-five minutes in salt water, drain, and run cold water over it to separate.

While the spaghetti is boiling make sauce as follows: put the b.u.t.ter in the skillet and when hot put in the onion and let brown. Then add the tomatoes, meat, water, salt, pepper, sugar and cook thoroughly for one and one-half hours. Then add flour mixed with a little water; thicken to the consistency of cream; strain.

Take baking dish and place a layer of spaghetti, then a layer of sauce, then sprinkle this with the cheese, continue until the pan is filled, allowing cheese to be on the top.

Bake one-half hour in a moderate oven.

Baked Beans

1 quart beans 1 scant teaspoon baking soda 3 tablespoons mola.s.ses 1/4 pound salt pork 1/4 pound bacon 3 tablespoons vinegar 1/2 teaspoon mustard salt and pepper to taste 3 tablespoons catsup

Soak beans over night in luke warm water with soda. In morning pour off water and wash in cold water. Now place salt pork in bottom of bean crock and put layers of beans on top, sprinkle with pepper and salt, when filled nearly to top put on slices of bacon.

Now blend mustard with vinegar, now add mola.s.ses and catsup and pour over the beans and fill up and over the top with luke warm water. Bake in a slow oven for at least six hours, longer if necessary.

Creamed Mushrooms

1 lb. mushrooms flour to thicken 1/4 lb. b.u.t.ter 1/2 pt. sweet cream

To one pound of cleaned and well strained mushrooms, add 1/4 lb. of fresh b.u.t.ter. Allow mushrooms to cook in b.u.t.ter about five minutes.

Sprinkle enough flour to thicken.