Mary Jane's cook book

Stock or milk, l1/^ cups. Pepper and salt. Peel onions, cook in boiling salted water till tender, drain and chop. Melt the butter, add the flour and stir until smooth, then add salt and pepper to taste. Gradually add stock or milk, stir until boiling, then add chopped parsley and bread crumbs. Boil for 8 minutes, add the egg, beaten, and the chopped onion. Cool and add the stiffly beaten whites of 3 eggs. Bake in a buttered dish for 20 minutes in a moderate oven. GERMAN STUFFED ONIONS. Large onions, 6. Capers, 4 tablespoons. Bread crumbs, 1 cup. Gherkins, 1 tablespoon. Mushrooms, 6. Parsley. Sausage meat, 2 tablespoons. Salt and pepper. Stewed tomatoes, y2 cup. Parboil the onions. Drain and cut out centres. Chop them with the mushrooms, sausage meat, capers, pickles and parsley, add bread crumbs, seasoning and tomatoes. Place in a pan with an inch of water. Fill onion shells and bake 20 minutes. Serve with a white sauce. BAKED SQUASH. Wash a Hubbard squash, cut in halves and remove seeds and pith. Bake in a moderate oven until tender. When done scoop out pulp from the shell, mash, season with salt, pepper and butter and replace in shell. Return to oven to brown. SQUASH SOUFFLE. TTot steamed squash, 2 cups. Pepper, ys teaspoon. Brown sugar, 1 tablespoon. Milk, I~y2 cups. Lard, 1 teaspoon. Eggs, 2. Force the hot squash through a sieve before measuring. To it add the brown sugar, lard, pepper, milk, and the yolks of the eggs, beaten until thick and lemon colored. Lastly cut and fold in the stiffly beaten whites of the eggs, turn into a buttered baking dish and bake until firm. CABBAGE AND APPLES. Cabbage, 1 quart. Flour, 2 tablespoons. Sour apples, 2. Salt and pepper. Butter, 2 tablespoons. Brown sugar, 4 tablespoons. Vinegar, 2 tablespoons. Shred cabbage fine and measure. Add the apples, peeled, cored and sliced. Put the butter in a saucepan and when hot add cabbage and apple. Add boiling water to cover and cook until tender. Sprinkle with flour and seasoning, add brown sugar and vinegar. Serve hot. SPANISH RED CABBAGE. Red cabbage, 1. Pepper and salt, Bacon, 5 slices. Hot water, 1 cup. Tomatoes, 1 can. Shred cabbage fine. Fry bacon till crisp in a large frying pan, add cabbage, seasoned, and water. Cover closely and cook for 1 hour. Just before serving add tomatoes and heat all thoroughly. /. B. Content. SWEDISH CABBAGE ROLLS. Hamburg steak, iy2 pounds. Cold boiled rice. Fat salt pork, 14 pound. Salt and pepper. Onion, 1. Small cabbage, 1. Chop pork and onion, mix with hamburg steak. Add half as much rice and the seasoning. Mix all well. Parboil the tender leaves of the cabbage. Roll some of the mixture in each leaf, tie with a string and put in baking pan. Spread butter over top of all and bake covered for almost an hour. Egleston Square. TURKISH CABBAGE ROLLS. Mince cold cooked lamb and season with salt and pepper. Moisten with a little strained tomato juice thickened slightly with flour. Take small, tender cabbage leaves, roll the mince in individual rolls, fasten with string or small toothpicks and put in a saucepan of boiling salted water. Cook gently till cabbage leaves are done. Make a sauce of thickened strained tomato juice. Bay State. BOILED ASPARAGUS ON TOAST.