COLD SLAW.—This is a creole dish and very delicious. Cut very fine a quarter of a head of firm white cabbage. Put it into a covered dish, pour over it one half cupful of vinegar, one half tablespoonful of salt and toss it about lightly with a fork. Into a skillet pour one half cupful of milk, a teaspoonful of butter and one quarter of a cupful of sugar. Beat one egg light. Let the milk come to a boil, mix a teaspoonful of the milk with the egg, add sugar and butter, allow it to cook until a custard is formed, then pour over the sliced cabbage. Allow it to become very cold before using. As vinegars differ do not use so much if very strong.—Mrs. A. McKay.
CANNED STRING BEANS.—Prepare the beans as for dinner—that is, string and break into one inch pieces. Have your cans and top all cleansed; then fill the cans with the beans—after washing them, of course—and shake them down. Put one teaspoonful of salt to a quart of beans after the cans are full. Now put fresh cold water upon them to overflowing. I run a thin knife between the can and the beans to get all the air bubbles out. Put on the rubbers and then the lids, but not tight—only as you can with the thumb and one finger. Lay thin boards in the bottom of the boiler and set your can on them; fill to the lids with cold water. I let them boil two hours after they are fairly at it; then I take them out one by one, and screw down the tops and set to get cold before putting away. When we eat them I drain off all the water, put in a piece of butter and pepper and milk, or any way I want them. I never lost a can.—Contributed.
NUT LOAF.—Two cupfuls bread crumbs, one cup chopped walnuts, one half cup butter, one cup strained tomatoes, one small grated onion, one egg, salt and pepper to taste. Pack in a can and steam one hour.—Mrs. A. McKay.
POTATOES A LA MAITRE D'HOTEL.—Two cups potato balls or cubes, one cup hot milk, three level tablespoons butter, yolk of one egg, one half level teaspoon salt, one eighth level teaspoon paprika, one teaspoon lemon juice, one level teaspoon chopped parsley. Cook the potato in boiling salted water until tender. Drain and put into double boiler; add milk and cook until it is nearly absorbed. Cream the butter, add to it the egg yolk slightly beaten, add the salt, paprika and lemon juice. Stir this mixture into the potatoes and as soon as cooked turn into a hot dish, sprinkle with the parsley and serve.—Contributed.
HOMINY FRITTERS.—Break up two cups of cold cooked hominy with a fork. Add one scant cup of milk, a pinch of salt, one beaten egg and one half cup of flour in which one level teaspoon of baking powder is sifted. Drop by spoonfuls into hot lard and fry until a delicate brown.—Contributed.
TOMATO SOUFFLE.—One can tomatoes, two level tablespoons butter, two level tablespoons flour, one half teaspoon salt, one eighth level teaspoon paprika, one teaspoon onion juice, one fourth cup fine bread crumbs, three eggs. Drain the tomatoes and cook the liquid down to one cup. Cut the tomatoes into small pieces using one cup free from seeds. Melt the butter. Add the flour, salt and paprika and when blended add the cup of tomato liquid. Stir until thick and smooth. Add the onion juice, tomato and the bread crumbs. Remove from the fire, and add the yolks of the eggs beaten very light. Then fold in the white beaten stiff. Pour into a buttered baking dish and bake in a moderate oven until light and firm in the center.—Contributed.
POTATO CROQUETTES.—Prepare one pint of hot mashed potatoes seasoned with one tablespoonful of butter, one half teaspoonful of salt, one half teaspoonful onion juice. Beat all together until very light, and when slightly cool add the yolk of one egg. Mix well and put through a sieve to be sure there are no lumps, as it is almost impossible to get them out by mashing the potato. And one teaspoonful of chopped parsley. Shape into smooth round balls. Roll them in bread crumbs, then dip into beaten egg, then roll them in crumbs again. Fry in smoking hot lard one minute, drain on soft paper and serve in the form of a pyramid.—Contributed.
MUSHROOM AND POTATO CROQUETTES.—Take one pound of mushrooms (the fresh are preferred to the canned), break in small pieces after rinsing, drop into three tablespoonfuls of hot butter, dust with half a teaspoonful of salt and a trifle of pepper, cover and steam slowly for ten minutes; add to three small cupfuls of seasoned mashed potato, beat in two eggs and a tablespoonful of chopped parsley: form into cones, egg and crumb and fry in hot fat.
GERMAN FRIED POTATOES.—Or fried raw potatoes make an appetizing dish for breakfast. Slice raw potatoes as thin as an egg shell and put them into a frying pan in which an equal amount of butter and lard is boiling. Sprinkle them over with salt and pepper and cover with a close fitting lid and let the steam partly cook them. Fry until golden color.
FRENCH SPINACH.—Boil one half peck spinach until tender in salted water. Drain, throw into a colander and drench well with cold water. This gives it a certain firmness and delicacy. Shake free from water, chop fine and put in a hot sauce pan, salt delicately and heat with butter and cream. Then heap in a vegetable dish and garnish with poached or boiled eggs.