The Portland Woman's Exchange Cook Book

3 or 4 chili peppers. 1 teaspoon salt. 2 tablespoons butter. Cook all together until rice is thoroughly done. Mrs. Charles Scadding. Spanish Rice. 2 cups boiled rice. 1 cup strained tomatoes. 1 medium-sized onion grated. 5 tablespoons melted butter. Mix the above and put in baking dish. Cover with grated cheese and bake until nicely browned. Stuffed Tomatoes. Cut a slice from the end of 6 good, solid tomatoes; remove the pulp and salt inside. Mix 2 cups of grated corn, 1 minced green pepper, Yi cup rich cream, Yi cup cracker or bread crumbs, 1 egg, salt and pepper to taste. Fill tomatoes and cover with strips of breakfast bacon. Arrange in shallow baking dish, with 1 cup of rich stock. Bake Yi hour, basting often. Serve on nicely toasted rounds of bread. Mrs. A, F. Biles. Fried Tomatoes. Cut large, firm ripe tomatoes into thick slices, rather more than a quarter of an inch thick. Season with salt and pepper, roll in egg and crumbs and fry in hot butter and lard mixed. W. H. B. Baked Tomatoes With Corn. 6 tomatoes. 2 ears of corn. 2 tablespoons melted butter. 1 tablespoon butter. Take medium sized tomatoes, cut off tops, scoop out a piece about the size of a walnut and place in a roasting pan. Fill each cavity (heaping it up) with boiled corn cut from the cob and seasoned with salt and melted butter.. Put piece of butter on top of each. Place in moderate oven and bake about 3/4 of an hour. Glazed Vegetables. Prepare 2 bunches of spring carrots or turnips. Keep in original shape, but make equal size. Parboil in salted water for 10 minutes. Drain in colander and plunge in cold water. Drain again and lay on napkin. Place in saucepan with 2 oz. fresh butter, 2 oz. loaf sugar and 1 pint of good consomme. Mrs. Ernest Tucker, m Tomatoes Portland. Select some small tomatoes about the size of walnuts and cut a slice from each in the region of the stalk. Squeeze out all their water and seeds, and marinate them for 10 minutes. Prepare a mince of crab legs with oil, salt, paprika and tarragon vinegar, and add thereto per 2 ounces of the crab Yi a tablespoon of chopped parsley, chevril and tarragon and a small hard-boiled egg, also chopped. Thicken the whole with 1 tablespoon of thick mayonnaise, put it into a bag fitted with smallest tube, • using enough of mayonnaise to form a kind of dome upon each tomato. By courtesy Chef of Portland Hotel, Vegetable Pie. 1 carrot. 1 teaspoon chopped onion. 1 turnip. 1 teaspoon chopped parsley. A few sprigs of cauliflower. Salt and pepper. 6 kidney beans or sprouts. J/2 It), tomatoes. 1 or 2 stalks celery. . 1 oz. brown bread crumbs. J/2 pint white sauce. Any vegetables in season can be used in this dish. They must be cut in pieces not too large, and each boiled in separate salted water until tender and well drained. Make the sauce hot and stir the vegetables into it without breaking them. Put the mixture into a greased pie dish; peel and slice the tomatoes; place them as a crust over the top; sprinkle with the parsley, onion and brown bread crumbs, also seasoning; place a few bits of butter here and there and bake in a moderate oven. Mrs, E, T. C, S. Pried Cucumber. Peel a cucumber, cut it in half longwise, roll in egg and cracker crumbs and fry brown. Mrs. M. L. My rick. Salads Artichoke Hearts in Aspic. Take artichoke hearts (canned will do) and put in green aspic in a mold, and serve as salad on lettuce leaves with mayonnaise. Mrs. Alvord. Bean Salad. Cut tender string beans and cook in water seasoned with salt; when cold mix in finely chopped onion.