Dainty recipes

Clean, scrape and skin one and one-half pound of mushrooms, separating stems and caps. Cut the stems up fine and slice the caps in halves. Melt four tablespoonfuls of butter in a saucepan, add one-quarter cupful hot water and the mushroom stems. Cover and simmer until the stems are almost tender; then add mushroom caps, re-cover and simmer three minutes. Melt two tablespoonfuls of butter in sauce pan and add one medium sized onion minced fine, cook until tender and golden brown. Then add two cupfuls of canned peas, one-half teaspoon celery salt, one-eighth teaspoonful of pepper, cover and heat. Meanwhile melt 2 tablespoonfuls of butter; add two tablespoonfuls of canned pimentoes, chopped fine, and two tablespoonfuls of flour. Stir well and add one and one-half cupful milk, a little at a time, while stirring, season with three-quarters teaspoonful of salt and one-eighth teaspoonful pepper. Toast six slices of bread, pile the heated peas on toast, cover with pimento sauce and arrange the sauteed mushrooms on top. Sprinkle with paprika and serve. SQUASH SOUFFLE One cup white sauce; one cup mashed squash; three eggs; one teaspoon salt. Make stiff white sauce, add squash to sauce while hot; this heats the squash and cools the sauce. Fold in beaten whites last. To test insert knife. SPANISH RICE One and one-half cups rice; three green peppers; six large tomatoes or one can; three thin slices crisp bacon cut up; onehalf onion; one tablespoon celery seed; one teaspoon salt; one teaspoon black pepper ; three-quarters cup butter; one-half cup boiling water. Cook rice, tomatoes, salt, pepper, celery seed with water. Fry onion, green pepper and bacon. SPAGHETTI STEW Two pounds round steak ground; three cans tomatoes; two tablespoons olive oil; two tablespoons vinegar; one onion cut fine; salt, pepper and Worchester sauce. Cook above slowly two or three hours, then add cooked spaghetti or macaroni (2 packages). This serves 25 or 30 people. CAULIFLOWER LOAF Cook head of Cauliflower until tender and divide into small bits. Make thick white sauce and add to it four eggs, the whites beaten stiffly and added by folding in. Put in buttered mould and let steam until firm. Serve with white sauce or grated cheese. SNAP BEANS AU GRATIN Pick strings off snap beans and slice with a knife down center. Cook in salted water and pinch of soda, twenty minutes. While cooking make a thick cream sauce of flour, milk, butter, salt and pepper. Grate some American cheese. Put a layer of snap beans over this cream sauce, then the cheese. Continue this until your casserole dish is filled. Put in oven a few minutes until cheese on top browns. STUFFED EGG PLANT One egg; small quantity onions; tomatoes; green pepper; butter; pepper; salt. Scoop out egg plant, let stand one hour in salt water. Drain thoroughly, cook in pan with onions, tomatoes and green pepper. When tender drain, add egg and seasoning. Cook until thoroughly done. Stuff in shell, sprinkle with bread crumbs on top, dot with butter and heat. FRIED ONIONS Cut large onions in rings. Soak one hour in ice water or ice milk. Take a tablespoon of flour; one egg; dash of pepper, salt and batter onions. Fry in pan two inches in steaming hot lard. This is nice to garnish steak with. SQUASH AU GRATIN Boil two pounds squash until tender. Put layer of squash and layer of grated cheese, then two eggs beaten with salt and pepper. Put bread crumbs over the top and dot with butter. SPANISH RICE Dice five slices of bacon and fry a light brown, add a large minced onion, add a green pepper seeded and cut in small pieces, a cup full of boiled rice and five fresh tomatoes or three cups of canned tomatoes, salt and black pepper to taste. Stuff green peppers with this mixture, grate cheese over it and bake slowly a half hour. Serve as a vegetable. SPINACH IN MOULD