The international cook book

Mix vegetables thoroughly. Season "with one-half teaspoon salt and one-quarter teaspoon pepper. Put in greased baking dish. Cover "with bread crumbs. Dot "with butter. Bake thirty to thirty-five minutes in a hot oven (400° F.). Peas, celery-, or other vegetables may be substituted for any of the vegetables given here. Vegetable Loaf I cup cooked potatoes 3>^ cups diced mixed vegetables: 1 onion (i cup carrots 2 eggs I cup peas 2 teasjxKjns salt i cup string beans I tablespoon drippings >2 cup celery or cabbage) I cup bread crumbs 2 tablespoons chopped green peppers I cup tomato puree yi teasf>oon sage Put all vegetables and bread crumbs through a food chopper. Add well-beaten eggs and tomato puree. Add salt, sage, and RECIPES 311 drippings. Mix thoroughly. Put into a well-greased dish. Bake thirty minutes in a moderate oven (350° F.). Lentils, Spanish Style I cup lentils i green pepper (cut fine) 3 pimentoes 2 cups tomatoes 4 tablespoons butter i onion yi teaspoon pepper i teaspoon salt Wash lentils, cover with cold water, and soak overnight. Drain. Cook in boihng salted water one hour. When tender, melt butter, add the onion and pimentoes chopped fine. Add tomatoes, salt, and pepper. Drain lentils and add them. Cook for half an hour without cover. Serve hot. Baked Beans, No. 1 One quart beans soaked overnight. Parboil until skin cracks when blown. Put into bean pot, and add two tablespoons molasses; three-fourths pound salt pork, then cover with water. Bake six hours in moderate oven (350° F.). Baked Beans, No. 2 Soak one quart of beans overnight. Parboil thirty minutes. Drain. Fill bean pot with alternate layers of beans and salt pork. Cover with boiling water to which one-half cup brown sugar, one teaspoon mustard, and one teaspoon ginger have been added. Bake six hours in moderate oven (350° F.). Grilled Onions Peel large onions and cut into one-half-inch slices. Put into greased baking dish. Season with salt, pepper, and dot with butter. Add enough water to cover bottom of pan. Bake forty minutes in moderate oven (350° F.). Put into broiler to brown before serving. 312 THE INTERNATIONAL COOK BOOK Baked Stuffed Onions Boil four large white onions for one-half hour in salted water. Drain, cool, and scoop out the centers. Mix together two table- spoons of chopped walnuts, one cup of celery cut fine, four table- spoons grated bread criunbs, and two tablespoons of melted butter. Fill the onion cups, set in a baking pan and baste while cook- ing. Bake thirty minutes in moderate oven (350° F.). Asparagus Peel asparagus and cut off tough ends. Boil over low flame in salted water for twenty-five to thirty minutes. Drain and serve with drawn butter or hollandaise sauce. Swiss Chard Pick over and wash Swiss chard. Cook over low flame thirty minutes. Cook without water. Drain. Serve with vinegar, salt, and pepper. Swiss chard may be chopped after it has been drained, then seasoned and mixed with enough cream to moisten. Serve hot. Pickled Beets Slice eight cold cooked beets. Put into dish. Cover with sliced onion. Cook one-half cup vinegar with one cup water, one-quarter cup sugar, one-quarter teaspoon pepper, one table- spoon salt, and two bay leaves. Pour over beets. Cool before serving. Baked Squash