RECIPES TRIED AND TRUE
SWEET AND SOUR STRING BEANS
Wash, string and cut beans in pieces. Cook in boiling water till tender. Salt when nearly done. Drain and reserve one cup of water for sweet and sour sauce. (Look under sauces.)
SPINACH
Cut off roots, stems and decayed leaves of two quarts and wash five or six times. Place in kettle without water and cook about fifteen minutes slowly. Drain and chop very fine. Heat one tablespoon fat or butter ; add one teaspoon chopped onion or onion salt, then brown with one tablespoon flour or bread crumbs. Add one cup of soup stock or hot water. Add spinach, season with salt, pepper, a little sugar. Five portions.
STUFFED PEPPERS
Cut oG stems and remove seeds of eight peppers. Mix one pound chopped beef with one beaten egg, salt, pepper and fill peppers. Put a piece of butter on top of each, place in a pan with little water, dredge with a little flour and bake about ½ hour.
SPANISH RICE
- 1 tablespoon butter,
- 2 cups strained tomatoes, or 1 can tomato soup,
- 1 chopped onion,
- 1 tablespoon chopped green peppers,
- 2 cups soup or meat stock, or 2 cups milk and water mixed,
- 1 cup washed rice,
- 1 teaspoon kitchen bouquet.
Brown onion and green pepper in butter; add rice and cook a few minutes. Add remainder of ingredients, cook about 15 minutes, stirring to prevent rice from sticking. Butter casserole, add mixture and bake ¾ hour in moderate oven. 5 portions.
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