The Bridgeport evening farmer., 1910-07-11

H IDSUMMER cooking is being
 NN more wisely done now i'll many
 households than it used to be-
 NA There are still heads of fami- lies who cling to the eternally carnivor- ous customs of their ancestors. There are far too many homes in which the vegetable diet consists simply of the harmless, necessary potato, soggy and monotonous, and a couple of scant spoonfuls of corn, tasteless peas or stringy beans served up in a small saucer. Fortunately, however, the laws of diet and food values are becoming more widely known and such establish ments are decreasing. But they are still in the ajority, mainly because so few people, comparatively, know any thing about cooking vegetables or the great variety of wonderfully tasty dishes that may be made from them. As matter of fact, Americans ought to eat more vegetables than they do all the year round.
 For summer the most important reuui- site about a recipe is that 1t be easy to prepare in addition to being palatable and appetizing in appearance. Here are some that meet all these requirements, in addition to being very inexpensive:
 VegetaDfe Ioad-1n-a-Hole
 Make batter as follows Beat up one egg, stir in half cupful of milk, a pinch of salt, one cupful of flour and one tablespoonful olive oil Mix till smooth and glossy. Allow to stand in a cool place for one hour, then add one table spoonful of baking-powder. Take num- Der of firm, ripe tomatoes, cut very small opening at the top, and carefully empty them. Now make stuffing with one cupful of bread-crumbs, two table spoonsfuls grated cheese, one table spoonful melted butter and the tomato pulp. Season highly with salt, pepper and paprika; fill the tomatoes with this. Butter a pudding-dish. Lay in the to- n1atoes at equal distances from each other, pour over the batter, and bake half an hour to three-quarters of an hour in quick oven. A great improve ment to this IS good sprinkling of grated cheese over the batter when about half done
 Beans and Eggs
 Half a pound of cooked beans, three hard-boiled eggs, two tablespoonfuls of butter, one sour apple, one onion, one spoonful of ground rice, one tablespoon ful desiccated cocoanut, juice of half lemon, one cupful of water, in which the beans are cooked, and quarter pound of rice. Cut the hard-boiled eggs into quarters. Chop the onion finely and fry 1t in the butter; then add curry powder and ground rice. Stir till we'll incor- porated, then pour Tn the bean water; stir till 1t boils and thickens Let this simmer gently while you chop the apple Add it, also sufficient salt, lemon juice, cocoanut, and cook very gently for twenty minutes; then put in two table spoonfuls of milk or cream, which Is a great improvement Now put in the eggs, and stand in a warm place or over hot water. Have the rice boiled and nicely dry. Make border of the rice on hot dish and pour the bean and egg mixture in the center.
 Stewed Lenti1s
 Stew gently half pound of lentils with two pints of water, adding little more water If necessary. They must be quite soft, and should absorb all the water. Boil ten potatoes; steam, dry and mash them. Beat in nearly whole egg, re- serving just little, also one tablespoon full butter, seasoning of salt and pepper With this mashed potato make a neat border on a buttered fre-proof dish Ornament it, glaze 1t with small portion of egg, and put 1t in moderate oven to brown. Now melt one tablespoonful of