Kirmess cook book

Tested. Boil one cupful of rice until tendei in plenty of boiling water, salted ; drain and dry off. Chop a quarter of a pound of fat salt pork, and fry in a pan. When it hisses, put into the pan two medium-sized onions, also minced. Chop two green sweet peppers (seeded, of course), and mix with the rice, then the pork and onions, and enough tomato sauce to moisten the mixture well. Butter a bake dish, add salt and pepper, if needed, to the rice, and put into the dish. Coat thickly with fine crumbs and bake, covered, for twenty minutes; then brown. RICE CROQUETTES. Tested. Boil as directed in first recipe ; drain, and beat in two whipped eggs, half a cupful of milk (or cream, if you have it), a little butter, a teaspoonful of sugar, a little mace, pepper and salt. Set aside until perfectly cold, form into croquettes, roll in egg and fine crumbs, leave on ice for an hour and fry in boiling deep fat PLAIN HOMINY PUDDING. Marion Harland. Soak a cupful of hominy for three hours in tepid water. Drain, and put over the fire in plenty of boiling water, slightly salted. Boil fast for thirty minutes, or until tender ; turn off the water and pour in a pint of hot milk, with a little salt. Cook for fifteen minutes, stir in a generous lump of butter and turn into a deep dish. Eat with sugar and cream. be used in place of the turnip; if so, one quart of the balls or cubes will be required. VEGETABLE CUTLETS. Cut into dice sufficient white turnip and Irish potato to measure one cupful each, and steam or boil until tender. Drain a can of peas, wash, and let stand in cold water for half an hour, then drain very dry. Make a thick white sauce with two tablespoonfuls of butter, three large tablespoonfuls of flour, one cupful and a half of milk; when smoothly thickened season highly with salt, white pepper and one teaspoonful of onion juice. Carefully mix in the turnips, potatoes and one-half of the peas. Thickly butter a shallow pan, spread on it one-half of the reserved peas, pour ever them the mixture ; on top spread the remainder of the peas, pressing them in lightly with the back of a spoon. Set aside until cold and firm. Turn out on a crumbed board, cut in wedges, dip each in slightly beaten egg and roll in fine dry crumbs. Fry golden brown in deep fat, and decorate each cutlet with a green frill. CHESTNUTS. Marion Harland. \ The large Spanish chestnuts sold by .grocers in the city, and in the markets, make excellent puddings with or without sugar, and, as vegetables, go well with poultry and beef. CHESTNUT PUDDING. Marion Harland. Boil and skin enough chestnuts to make a cupful when rubbed through a colander or vegetable press. Beat four eggs light, stir the chestnut into the yolks; add a tablespoonful of melted butter and two tablespoonfuls of fine cracker dust, two cupfuls of ndlk, a tablespoonful of sugar, salt and pepper to taste; lastly the frothed whites. Bake, covered, in a buttered pudding dish for half an hour; uncover, brown and serve before it falls. Eat with meat. CHESTNUTS. Miss Sutton, Rye, N. Y.