Evening Republican, Volume 15, Number 144, Rensselaer, Jasper County, 19 June 1911 — NEW AND OLD RECIPES [ARTICLE]

NEW AND OLD RECIPES

■BO ME MINTS AS TO THE PREPARATION OF VEGETABLE*. Baked Bermuda Onions a Dish to i Tempt Any Appetite—Duchesse Feae Mexican Onion SpaghetuTor rriM wi ran >*epperß. Baked Onion*.—Parboil Bermuda Milons tens minutes. When cold remove center and fill with mixture of bread crumb* and the ehopped center*, seasoned highly and adding a generous amount of butter. Sprinkle with buttered crumbs, cover, and bake an hour In a pan containing a little water. Uncover and brown lightly. * nnnhMaii Peas.—Mash six boiled potatoes, add salt and pepper, two tablespoon* melted butter, two tablespoon* cream, yolk* of four eggs. Mold in oblong hollow cases, brush with egg, and bake a delicate brown. Fill with freshly cooked green peas and serve at once with lamb chops or veal cutlets. ! ■ Mexican Onion Spaghetti—Melt two tablespoon* butter in saucepan of granite ware. When hot add four ounces spaghetti, broken small, a half onion chopped, one teacup canned tomato, half teaspoon salt, six shake* cayenne. Stir till slightly browned. Add a large cupful of hot water and simmer till water is absorbed and spaghetti is tended. Stuffed Cucumbers.—Peel four medium sised cucumbers cut in two lengthwise, remove seds. Prepare Alling of one cup minced chicken or veal, two tablespoons cream, one tablespoon crumbs, _ salt, pepper and parsley, minced. Fill and bake covered a half hour, surrounded by one cup white stock. Uncover with buttered crumbs and brown five minutes. Cauliflowwer Timbale. Press through sieve one cup bolted cauliflower, add one-third cup crumbs, two whole eggs, and one yolk beaten till well mixed, half teaspoonful salt, dash •alt, dash of pepper, one-half cup .cream or milk. Mix thoroughly, turn Into buttered mold, and bake till centof Is firm. Unmold, serve with drawn butter. Fried Green Peppers.—Cut open, lengthwise, four green peppers. Remove seeds, slice peppers crosswise, and lay in boiling water. Let them stand until the water is cold. Drain •nd wipe peppers and fry in butter. Serve with fish.