The international cook book

Butter baking dish. Peel and slice tomatoes. Arrange them in alternate layers with rice in dish. Sprinkle each layer with little salt, pepper, chopped parsley, and chopped onion. Put layer of buttered crumbs on top. Bake in a moderate oven (350° F.) for forty minutes. Grilled Tomatoes Select firm tomatoes. Cut in half. Cover with grated Amer- ican cheese. Season with salt and pepper. Put under low flame of broiler until cheese melts and browns. Garnish with parsley. Stuffed Tomatoes 6 tomatoes (large and firm) Sprig parsley (chopped); I small onion i slice ham (chopped) I egg yi cup bread crumbs Cut slice from top of tomatoes. Scoop out pulp and liquid. Do not skin tomatoes. Put onion, ham, and parsley through a 304 THE INTERNATIONAL COOK BOOK meat grinder. Add bread crumbs. Add tomato pulp finely cut and beaten egg. Season with salt and pepper. Mix together thoroughly. Restuff tomatoes with this mixture. Dot with butter before baking. Bake in a moderate oven (350° F.) for thirty-five minutes. Tomatoes Stuffed with Com Scoop out tomatoes and fill with canned corn which has been drained and seasoned. Add one-half teaspoon shortening to top of each tomato. Bake in a moderate oven (350° F.) for about twenty-five minutes. Baked Tomatoes Scoop out the pidp of firm medium-sized tomatoes. Line with American cheese. Drop raw egg into each one. Top with cheese and bake in a moderate oven (350° F.) for ten minutes. Parsnip Patties Peel and wash parsnips well. Boil untU tender. Drain and mash. Season with salt, pepper, and butter. Cool. Make mix- ture into small cakes. Dip cakes in flour and saute in pork fat or butter, until brown. Spanish Rice I cup rice (uncooked) 4 tablespoons butter I onion (chopped fine) 2 cups canned tomatoes I green pepper (chopped fine) 2 teaspoons salt yi cup celery (diced) Y% teaspoon pepper Wash rice thoroughly. Cook in boiling water until tender. Drain. Brown the onion, chopped pepper, and celery in the hot butter. Add tomatoes, salt and pepper, and cook slowly fifteen minutes. Add drained rice and cook five minutes longer. Serve plain or with grated cheese. Garnish with parsley. RECIPES 305 Mint Glazed Carrots with Peas 4 carrots yi cup sugar yi cup butter i tablespoon mint sauce 2 cups peas i teaspoon salt Y^ teaspoon pepper Scrape carrots and cut in one-quarter inch sUces. Cook in boiling water fifteen minutes and drain. Put in saucepan with butter, sugar, and mint sauce. Cook slowly until soft and glazed. Drain the peas and cook ten minutes in boiling water. Season with salt and pepper. Turn peas on hot serving dish and surround with carrots. Garnish with parsley. Hungarian Carrots I quart carrots yi cup sugar yi cup vinegar i tablespoon butter I teaspoon salt i tablespoon chopped parsley Wash and scrape carrots. Cut into two-inch lengths. Place in saucepan. Add salt and hot water to cover. Cook until tender. Drain, and add butter, vinegar, and sugar. Cook slowly until transparent. Serve hot. Garnish with chopped parsley. Harvard Beets 12 beets cut in cubes % <^ablespoon flour ]/2 cup vinegar ^ cup sugar I teaspoon salt i tablespoon butter Cook beets untU tender. Remove skins. Cut beets in cubes. Add butter, vinegar, flour, and sugar, and return to fire. Cook slowly until transparent. Serve hot. Scalloped Potatoes