The home cook book

Into a deep hot saucepan put one teacup of beef dripping. When this is at boiling point add one large cup of minced small green onions. Brown thoroughly, and add one teacup of canned tomatoes. Cook three minutes, stirring constantly to keep from burning. Add a good pinch of thyme, two minced garlic cloves, a good pinch of red pepper, and salt to taste. When browned, add two teacups of cold boiled rice. Brown the whole, moistening with cold soup stock or any gravies you may have left over. Cook slowly for five minutes. Stuff the peppers with this rice mixture. Be careful not to break them. Lay them in a shallow pan and bake for ten minutes in a moderate heat. Serve hot. SALSIFY OR OYSTER-PLANT Scrape the roots and throw each one into cold water as you scrape, or it will turn black. Put into a saucepan, cover with boiling water and stew about three-quarters of an hour until tender. When done, turn off nearly all the water and add enough milk to cover. Thicken with one tablespoon of butter and one tablespoon of flour stirred together, and put in the milk after it has boiled ten minutes. Boil gently until the milk thickens. MOCK OYSTERS Scrape salsify roots and throw each one as you scrape it into cold water. Cover with boiling water and boil gently three-quarters of an hour. They will then be tender. Mash the roots and put through a colander. Then season with salt and pepper to taste and stir in beaten eggs, allowing one egg to two heaping tablespoons of the salsify pulp. Have on a griddle or in a saucepan hot fat. Drop the mixture from a spoon and fry. When one side is brown turn the salisfy icake and brown on the other side. Serve hot. TO BOIL SPINACH Spinach is a most wholesome vegetable, carrying of all vegetables the greatest amount of iron, and it is a pity it is not more commonly eaten by Americans. It gains in taste by a little added care. Wash the spinach thoroughly and put it in a pot of boiling salted water. A pinch of soda is sometimes added to keep the spinach green. Let it boil from twenty to thirty minutes. When tender pour in a colander or sieve and drain. After the water is out, serve ; or see next receipt. FRENCHED SPINACH Proceed exactly as the foregoing receipt directs. After your spinach has drained, put it in a bowl and chop it fine. Next put in a saucepan, add butter and a dash of pepper, and serve smoking hot as a vegetable. SPINACH WITH EGGS ON TOAST Proceed exactly as in the two foregoing receipts, except the serving. Have ready thin slices of buttered toast and lay a spoonful of spinach on each slice. Upon each spoonful of spinach slip an egg which has been poached. Or if hardboiled eggs are preferred, halve the eggs and push the halves in the spinach, leaving the gold and white side uppermost, and dusting the whole with pepper. SPINACH MOUSSE