NEW STRING BEANS Mrs. W. D. Hurlbut
Cut two thin slices of bacon crosswise in narrow shreds, using shears for this purpose. Saute to a delicate brown. Add two cups hot, cooked, well-drained string beans and one-half tablespoonful grated onion or onion juice. Shake the frying pan to thoroughly mix the ingredients, season with salt and pepper. Turn into hot serving dish.
CREAMED PEAS AS AN ENTREE Mrs. C. A. Carscadin
Cut with a cookie cutter a round of bread from a thick slice, then a ring with a doughnut cutter. Dip in melted butter and toast a delicate brown in the oven. Fill them with peas in cream sauce.
FRENCH FRIED ONIONS Bertha Z. Bishee
Peel onions, slice and separate rings. Beat an egg, white and yolk together; salt and pepper to taste and stir in enough flour—about a tablespoonful—to make a thin batter. Pour over the onion rings, making sure that they are well coated, and fry a handful at a time in deep fat, which must be hot enough to brown quickly. Drain and serve covered with a napkin.
BAKED SPANISH ONION Alice Clock
Three Spanish onions; two cups of fresh bread crumbs; one pint milk; one heaping tablespoonful butter. Take greased baking dish. Place alternate layers of sliced onion, and bread crumbs, seasoning each layer with salt and pepper. When materials are used up, pour over the pint of milk; and the butter cut in small pieces is placed on the top last. Bake slowly, until onion can be pierced easily.
SCALLOPED CABBAGE Miss Kennedy
Cut one-half of boiled cabbage in small pieces; sprinkle with salt, pepper and one finely chopped pimento; pour over one and one-fourth cups thin white sauce, mixed with one-third cup grated cheese. Mix well and turn into a buttered baking dish; cover with buttered and seasoned cracker crumbs. Place in oven and bake until crumbs are brown.
