Free press. [volume] (Hays, Kan.) 1888-1908, 1902-07-19

onion; stir and cook the sauce until it
th1ckens, then season with salt and
pepper to taste and little grated nut.
meg. Butter a baking dish and first
put in a layer of sauce, then of fish
seasoned to taste with salt and pepper,
Put all the materials in, having layer
of sauce on top; sprinkle with bread
crunbs and very light grating OF dry
cheese and bake in moderate oven for
an hour.
Eggs In Nests of Spinach.-Boil half
a peck of spinach; drain and chop very
fine, season with salt and pepper and
rub through fine sieve; add a good
tablespoonful Of butter, but do not
have too moist Have some rounds of
bread toasted on one side; arrange
these on baking dish with the toast
ed side uppermost and each one on a
small mound of the spinach around the
Dining of Meatless Dinners. q TWO.
edge Of each round of toast: bre..!S an
egg in the center and place in the EN-
until the eggs are just set, then { -er
the eggs with a white sauce, spinl- a
little grated cheese on top of the sauce
and return to the oven for a few min
NS~@AA NHSN~NO
in a separate dish. ..s.s..1s ,.z: assssss.
Scalloped Cheese.-Cut thing slices
of bread, trim off the crust and trim
the slices to fifit the bottom of bak-
ing dish; cover the bread with two
cups Of grated cheese; sprinkle with
little salt and pepper. Beat five eggs
until very light and add them to one
and one-half pints of Scalded milk and
stir over the fire a minute; then pour
over the bread and cheese; bake in a
moderately hot oven until set like
custard. Eat with plain boiled rice
and green vegetables. < -, =. ~ae.
Corn and Tomato Pudding-Fresh
green corn is the incest for this disn,
but canned corn will answer. Put
pint of corn into a bowl; add two
teaspoonfuls of sugar, half teaspoon
full of salt and two beaten eggs. Put
two ounces of butter in a saucepan
with a medium-sized onion chopped
fine and cooked five minutes without
browning; then add half can OF to-
matoes seasoned with salt, pepper and
a little sugar if the tomatoes are very
tart: simmer for Is minutes and then
put the mixture into baking dish and
set in the oven; bake about 10 minutes,
until the pudding is set. \ ,,1c4asz-A
Rice with Okra and Tomatoes.-One
quart of okra cut in slices; one pint OF
tomatoes, one onion, one green sweet
pepper. one pint of vegetable stock.
Slice the onion and brown slightly in a
little butter or oil, adu the stock. ol1ra,
tomatoes, salt and pepper, cover the
cook gently for half an hour: boil cup
of we'll washed rice in plenty Of sailed
water until tender, then blanch and
dry in the oven and heap in the center
of a hot dish and pour the okra and
tomatoes around 1t. s.sx i4-55s asaAzs-
Fried Bananas.-Select large, ripe,
but not soft bananas, strip off the
skins and cut each banana in three
slices; dip the slices in lemon juice,
then flour them well; dip in beaten egg
and cover with fine bread crumbs and
saute in hot butter.
Pea Fritters.-Cook pint Of green
peas until tender and then mash them
with tablespoonful of butter; salt and
pepper to taste; little sugar unless
the peas are freshly gathered; add two
eggs OSdlSA 11SAL, q NOP " AAAAA-~
half a cup Of -four sifted with level
teaspoonful of baking powder; fry like
corn oysters or bake in the gri6dle and
serve for breakfast with creamed or
griIled tomatoes.
Spaghetti a L'Allemande.-Break
half a pound of spaghetti into conven-
lent lengths and boil in two quarts OF
saIted boiling water until tender; drain
in the colander and let cold water run
over it for a few minutes, then dram
again. Put two ounces of butter in
saucepan over the fire, add half cup
of finely chopped onion and COOK 60
minutes without browning; add can
of tomatoes, a tablespoonful OF salt,
quarter of teaspoonful OF pa9per, and
a tablespoonful of sugar. Co. 10 min
utes, then pour through SIEVE MIX
the yolks of two eggs with two table
spoonfuls of cold water and stir into
the tomatoes; stir over the fire a few
minutes, then add, if you have it, half
a cup of good cream; if not, use stock.
Put the spaghetti in dish with alter
nate layers of the tomato sauce and
serve. The materials must be kept hot
and the serving dish heated when serV-
ed in this manner. A little grated
cheese may be sprinkled over the top
just before the dish is sent to the table.