BANANA CROQUETTES—Remove skins and scrape bananas. Sprinkle with powdered sugar and moisten with lemon juice. Let stand twenty minutes; cut in halves crosswise. Dip in egg, then in fine cracker crumbs and fry in deep fat. When done drain on brown paper. Serve with lemon sauce.
BACON AND GREEN PEPPERS—Select firm green peppers, cut into rings, removing all the seeds. Soak for twenty minutes in salted ice water. Drain and dry and fry in the pan in which the bacon has cooked crisp. Keep the bacon hot meanwhile. When the peppers are tender heap them up in the center of a small platter and arrange the slices of bacon around them.
CHEESE RAMEKINS—Use two rounding tablespoons of grated cheese, a rounding tablespoon of butter, one-quarter cup of fine breadcrumbs, the same of milk, and a saltspoon each of mustard and salt, the yolk of one egg. Cook the crumbs in the milk until soft, add the stiffly beaten white of the egg. Fill china ramekins two-thirds full and bake five minutes. Serve immediately.
CHEESE TIMBALES—Crumble into timbale cups, alternate layers of bread and American cheese. Pour over them a mixture of eggs, milk, salt, pepper and mustard, allowing one egg and a tablespoonful of milk to each timbale. Cook in the oven or on top of the stove in a shallow pan of hot water, kept covered.
FRIED BANANAS—Peel some bananas and cut in halves crosswise, roll in flour and fry in deep hot fat. Set on end and pour a hot lemon sauce around them.
MINCED CABBAGE—Wash a cabbage and lay in cold water for half an hour. With a sharp knife cut it into strips or shreds, an inch long, then drop them into iced water. Beat a pint of cream very stiff. Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream, turning and tossing until it is thoroughly coated with the white foam. The cabbage should be tender and crisp for this dish.
NUT HASH—Chop fine cold boiled potatoes and any other vegetables desired that happen to be on hand. Put them into a buttered frying-pan and heat quickly and thoroughly, salt to taste, then just before serving stir in lightly a large spoonful of nut meal for each person to be served.
PEANUT MEATOSE—Dissolve one cup of cornstarch in two cups of tomato juice, add two cups of peanut butter and two teaspoons of salt. Stir for five minutes, then pour into cans and steam for four or five hours.
REMNANTS OF HAM WITH PEAS—Cut the ham into small cubes, measure and add an equal quantity of peas. In using canned peas rinse them well with cold water and drain. Mix the peas and ham and for one and one-half cups add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash each of nutmeg and cayenne and salt to taste. Mix well and add one egg well beaten. Turn into a buttered baking dish, cover with buttered breadcrumbs and bake in a hot oven until well browned.
SCOTCH SNIPE—Four slices bread buttered, one-half box sardines (one-half pound size), five drops of onion juice, six drops lemon juice, few grains salt, two level teaspoons grated cheese, one tablespoon thick cream. Remove the skins and bones from the sardines, mince fine and add seasonings, cheese and cream. Mix to a paste, spread on bread and heat thoroughly in the oven.