Mary Jane's cook book

LETTUCE AND PEAS. Lettuce. Butter, 1 heaping tablespoon. Green peas, 1 quart. Flour. Salt and pepper. Stock, 1/4 pint. Sugar, 1 teaspoon. Use the outer leaves of 2 heads of lettuce. Remove from the head, wash, and soak in cold salted water for 2 hours. Drain and chop coarsely. Put in a saucepan with the remaining ingredients. Cover closely and simmer gently about 1/2 hour or until peas are soft. English Cook, Newtonville. SYRIAN MJGEDARA. This is the dish for whic h Esau sold his birthright. Lentils, 1 cup. Rice, % cup. Onion, 1. Salt. Butter, 1 tablespoon. Water. Wash the lentils and let them soak in cold water several hours. Boil till tender. Brown the sliced onion in the butter, add to the lentils with rice, and salt to taste. Cook till rice is done, adding enough water to make the thickness of succotash. Seliva, Hyde Park. TOMATO CREOLE. Tomatoes, 6. Butter, 4 tablespoons. Green peppers, 2. Flour, 2 tablespoons. Chopped onion, 1 teaspoon. Cream, 1 cup. Salt and paprika. The tomatoes should be large and perfect. Cut them in halves, crosswise, and - place in buttered baking pan. Chop the peppers fine and sprinkle over tomatoes, also onion, 2 tablespoons of the butter, in small bits, and seasoning. When baked, place the tomato rounds on slices of buttered toast. Add to the liquid left in pan the remaining butter and flour melted together and browned. Stir well and add cream. Let boil up once, then strain over tomatoes and toast. A. B. C., Newton Upper Falls. PARSNIP TIMBALES. Parsnips, 4. Salt and pepper. Milk, y2 cup. Onion juice, 1 teaspoon. Eggs, 2. Boil parsnips and mash, add ingredients in order given without beating eggs. Mix well and press in small molds. Steam until firm and unmold onto a platter. Serve hot with a white sauce. GREEN TOMATO STEW. Green tomatoes, 6. Bread crumbs, 1/2 cup. Pepper and salt. Egg, 1. Butter, 1 teaspoon. Cut tomatoes in slices and stew in closely covered saucepan without water for !/o hour. Season and stir in bread crumbs to which beaten egg has been added. Add butter and serve hot. FRIED EGGPLANT. Peel and slice eggplant, then put a sprinkling of salt between the slices. Pack in shape and place between 2 plates with a flatiron on top. Let stand over night. In the morning wipe each slice, dip in beaten egg, then into cracker crumbs and fry brown in deep fat. Serve hot. Mrs. E. L. G., Boston. EGGPLANT FRITTERS. Eggplant pulp, 1 pint. Eggs, 2. Vinegar, 1 tablespoon. Salt and pepper. Flour, 1/2 cup. Boil eggplant whole in boiling salted water to cover, mixed with vinegar. Cook 20 minutes or until tender. Mash and drain, then measure. Add the flour, well beaten eggs and seasoning to taste. Shape into small cakes and fry in hot fat. CORN OYSTERS. Green corn, 2 cups. Eggs, 2. Melted butter, 2 tablespoons. Salt and pepper. Flour. Cut corn from the cobb, add butter, beaten eggs and seasoning, and enough flour to form in little cakes. Fry in deep, hot fat. CORN PUDDING. Corn, 1 can. Egg, 1. Soda crackers, 4. Salt and pepper. Milk, 1 cup. Butter. Roll the crackers fine and add to the corn, add milk, beaten egg, seasoning and small piece of butter. Mix well and bake slowly for 45 minutes. CREOLE CORN. Corn, 6 ears. Sweet green peppers, 4. Olive oil.