To a cup of grated horse-radish, add two tablespoonfuls of sugar; one-half teaspoonful salt; one-half cup thick, sweet, cream. Mix the ingredients thoroughly, then add vinegar to taste.
VEGETABLES
"Oh, muckle is the powerful grace
That lies in herbs."
A PORTO RICAN DINNER Mrs. G. W. Plummer
One quart cooked red kidney beans (canned beans are good and save fire); four good sized ripe tomatoes (or the solid tomatoes from a can); four medium sized onions; four green sweet peppers; one-fourth pound nut meats (pecans, almonds or English walnuts are best); two dozen green olives; salt to taste.
Process: If tomatoes are fresh, skin and put in a chopping bowl with onions and peppers, which last should have seeds and white fiber first removed; chop all until about size of a lima bean. Put into skillet a heaping tablespoonful of drippings, from ham or bacon preferred; when hot add chopped vegetables and cook until all are soft and well blended. About fifteen minutes before serving add nut meats and olives cut into strips. In the meantime, heat the beans by themselves; turn all together and cook ten minutes, when it is ready to serve.
Service: Half an hour before time to serve, wash well, enough rice to make a border around your chop platter. Put it into gallopin boiling water, quite heavily salted; water should be at least four times quantity of rice. Boil until barely done; drain in a collander and set to drain in the mouth of the oven for five minutes.
Dispose around the edge of the platter; pour the bean mixture (which should be moist), in the middle, garnish with a wreath of parsley between rice and beans.