The complete cook book

and butter mixed, and turn your eggs into it. Cook quickly, stirring all the time. Add two dozen asparagus tips, that have been boiled, and as soon as the eggs are firm but soft turn into a hot dish and serve immediately. You will find this very nice and new. STUFFED SPANISH ONIONS— ORIGINAL. Select onions of uniform size; peel them and empty the centers with a vegetable scoop. After this place them in a large pan, half filled with water and allow to cook slowly while you make the following dressing : Chop fine a small portion of the onion emptied out of the centers; add one can of deviled chicken, one-half the quantity of grated or deviled ham, one can of mushrooms, two dozen chicken livers, one cup of melted butter, one-half cup of cream, and season with Worcestershire sauce, tomato sauce, salt, red and black pepper ; add one cup of cracker crumbs and cook all together slowly until well mixed, and then fill the onions. Cover with cracker crumbs, place a thin strip of breakfast bacon on top of each one and allow to cook a while longer, but not long enough to cook the onions to pieces. Baste frequently with the water so they will remain whole. If chicken livers are not handy you can substitute calf's liver, well scalded, and use more mushrooms. STUFFED EGG PLANT. Cook turnip greens until tender, then chop them very fine. To each cup of greens add two eggs, two snowflake crackers rolled fine, half a cup of grated Parmesan cheese, pepper and salt to taste, and two tablespoonfuls of best olive oil. Now parboil two egg plants, and when tender cut in half and scoop out the pulp. Fill the hulls with the above mixture, place them in a pan, and bake in a moderate oven thirty minutes. LIMA BEANS. Cover your lima beans with cold water and let them remain in it one hour before cooking. Then plunge them into boiling water. Cover them and cook 130 The Complete Cook Book. rapidly. They require about an hour to cook tender. When done drain off all the water and stir in butter, pepper and salt to taste. Mushrooms and a little cream are an improvement. STEWED CARROTS. Wash, clean and scrape three carrots. Cut them in quarters lengthwise and cover them with just enough salt water to float them. Cook from twenty to thirty minutes, and when tender add a small piece of butter, rolled in flour, one teaspoonful of chopped parsley and a little milk. Stir it into the boiling liquid with salt and pepper to taste. TURNIPS. Peel turnips and cut in thick slices and cover with cold water until ready to cook. Boil in a dinner pot a nice piece of fresh pork for an hour, then add your turnips, a tablespoonful of salt and one teaspoonful of sugar. When done drain and mash the turnips fine through a colander. Season with salt and black pepper. Place in a dish with the pork on top and serve hot. TURNIP SALAD OR SPRING GREENS. Pick and wash turnip greens carefully from dust and insects and throw in cold water. Have ready a pot of boiling water in which a piece of salt pork or bacon has been boiled. Lift out the bacon and put in your greens. Return the bacon and boil twenty or twenty-five minutes. Dip from the pot with a skimmer. Lay in a deep dish. Place a few slices of the bacon on top and cover with poached eggs. This is a very popular dish in the South. CAULIFLOWER AND CHEESE. Boil a well shaped cauliflower in salt and water, and when tender, remove from the water and let stand in a sieve until all the water is drained off. Then place in the center of a baking dieh. Wash some potatoes, The Complete Cook Book. 131