The Federation cook book

Mince a half pound of boiled ham fine. Mince 2 onions. Fry these in a tablespoon of butter, when they have been fried brown, add to them 2 dozen sliced spears of Okra. Stir constantly with a long handled spoon (wooden) until Okra browns. Then pour over the contents a teaspoonful of tomato sauce. Let simmer until juice is absorbed and the vegetables begin to brown once more. Then remove and serve in a vegetable dish. — MRS. JULIA ROBERTS, 205 W. 3rd St., Handford. Asparagus on Toast Drain the cooked asparagus and cut off the tips laying these on strips of buttered toast. Garnish with slices of hard boiled egg and serve with cream sauce. — Miss ETHYLE JONES Nautilus Club. Rice Balls with Tomato Sauce 8 tablespoons cold boiled rice 4 tablespoons cooked meat, chopped Spread 2 tablespoons rice on a square of cheesecloth. Heap 1 tablespoon of meat in the center. Now carefully bring up the corners of cheese-cloth about the rice twisting together at the top and fastening with string. Drop them into boiling water for 10 or 15 minutes until hot and then turn out carefully on the platter into which you have poured the tomato sauce. Decorate with parsley. Tomato Sauce 1 tablespoon butter 1 cup tomato juice 1 tablespoon flour One-half teaspoon salt Mix butter and flour together in a sauce pan ; add tomato juice, stir and cook until smooth and thick. Add salt and serve. — Miss EDNA JACKSON, 726 Fairmont Ave. Okra Gumbo — Creole Dish Wash okra and cut in bits. Use 1 Ib. of ham, 1 frying chicken, 1 large onion, 1 can of shrimps, 1 can of tomatoes, salt and pepper to taste. Fry ham, chicken, okra, shrimps, and onion together; cook 20 minutes. Add tomatoes and 4 cups of water. Cook 1 hour. Eat with rice. — MRS. M. FOUCHE, Pasadena. String Beans a la Creole Cut beans small, J/2 lb. of bacon cut small, 1 can of tomatoes, 1 can of green chili, (Ortega), 1 large onion, teaspoon of salt. Fry bacon and onions together. Add string beans (previously boiled), tomatoes and Yi can of Ortega chili, Cook 1 hour. Add 1 cup of water, then cook 15 minutes. — MRS. M. FOUCHE, 917 Morten Ave., Pasadena. Scalloped Potatoes Fill a baking dish with thinly sliced potatoes. Season with salt and pepper and bits of butter. Cover potatoes with sweet milk. A little onion may be added if desired. Bake in moderate oven until tender. — MRS. WILLIAM PRINCE, Pasadena. Spanish Rice Boil rice until done 1 onion sliced 1 half cup grated cheese Salt and pepper and butter to taste. Put all of these together and brown in butter. Serve hot. Very good with baked steak or shoulder. — MRS. B. McAooo, Pasadena. Stuffed Peppers Take 6 large bell peppers, take out seeds and pith. Chop 1 Ib. cold meat a little cold ham will flavor it nice, also 1 onion, 2 tomatoes, chop thoroughly. Mix all together, also pepper seeds, season with salt and pepper, a inch of cayenne pepper can be added. Add to the whole a cup of bread crumbs. Stuff the peppers and place in a pan half full of water. Bake until tender. It will require about an hour. Place slices of bacon on each before baking. — MRS. ELLA EWING, Hanford. Stuffed Green Peppers 9 peppers 10 cents boiled ham chopped fine 1 can tomatoes Bread crumbs grated fine