The National home cook book

* SPAGHETTI CUTLETS—Boil one-fourth pound spaghetti. or macaroni until tender; when cold chop coarsely, add — three-fourths cup bread crumbs, a little onion fried a deli- cate brown in a little butter, a teaspoon parsley, one half — cup strained tomato, salt, pepper and beaten ege to bind - all together. Shape into cutlets, dip in beaten egg, cover with bread crumbs, fry in deep fat. If a sauceor gravy is iked the following is nice: Chop small onion and sweet _ “green pepper fine, fry in a little butter. Stir in two level ~ ‘tablespoons flour; when smooth and bubbling, add one-half © cup stock, water or milk; one-half cup strained tomato, salt “pepper, a little sugar and lemon juice; strain and serve, SPAGHETTI (Escalloped)—One package spaghetti, 1% “pounds round steak, can tomatoes, cup bread crumbs, two — “tablespoons cheese, salt, pepper, one tablespoon butter. Grind © steak coarse, cook spaghetti the regular way in salt and boiling water; when done drain; put first a little butter in “bottom of baking pan, then a layer of chopped beef, then heese over this —% ah a aes A ma ty ie : SPINACH icballeay-Propare and aca ordin: "U for boiled spinach. Drain, chop fine, and mix with equ uantity of bread crumbs and beat light with white « gz—one to pint of vegetable mixture; season with salt an epper and a little melted butter. Sprinkle top with Msi SPINACH SOUFFLE—Boil a measure of ‘spinach. in énough water to cover it, with a pinch of salt and another : In 10 minutes press the spinach through a strain- er, then rub through a wire sieve. Add two well beaten ges and a cup of milk, a dash of nutmeg and pepper and alt. Mix thoroughly and bake in buttered souffle dishes. — SUCCOTASH—One-half peck string beans, break in small — pieces, cook until tender with one-quarter. pound pickled if - pork or more. About 10 minutes before serving add green — - corn cut from about four ears. If a few shelled beans are ‘put in it it is improved. TOMATOES (Breakfast Dish)—An excellent relish, ‘tor reakfast or lunch: Peel six. large tomatoes, slice, put in pan. ith piece of butter size of walnut, stew till juice has al- most evaporated, season with pepper and salt. Beat up three eggs, stir into ‘tomatoes and cook for about two TOMATORS. (Baked)—I cut them crosswise ee two df) oo small, I cut the top off), take out the seeds and fill hem with chopped beef and pork. I-usually take half and If ore is liked instead of Onion they will taste all : . Beat an egg and thicken with a ites ete some “milk can be added to this if more thickening is required. ake tomatoes from fire; when they are not boiling stir. in ah ‘thickening slowly. Serve on toast. TOMATOES (Deviled)—Mash the yolk of one hard- boiled ege, mix with four tablespoons butter, two teaspoons pow= ered sugar, one teaspoon mustard, salt and cayenne pep- per to taste, one beaten egg and two tablespoons vinegar. — ‘Cook in double boiler and stir constantly until thick and “pour over broiled tomatoes. i ' TOMATO DOLMASI—Take ripe tomatoes, scoop out some “of the center, leaving a good thick shell, fill with some cu -cumber cut up fine, boiled rice mixed with chopped raw meat wel seasoned. Place in a dish, bake pei cl: for halt “inside ef baking dish with cut raw onion ee then Bavind! butter. Put in layer of bread dice, then one of tomato. Sea- ‘son well with salt and pepper and put in bits of butter. Re-— peat layers and cover with bread well seasoned. eae crumbs may be used, but will make a mushy dish. -