The Landmarks club cook book

Take some butter or sweet oil or lard, but the former preferred, when good and hot add some fine chopped onion, when brown add some chopped tomatos and half a cup of well chopped dried mushroom ; care must be taken that the mushrooms are first soaked in warm water for at least fifteen minutes and well washed. After allowing all this to cook for about ten minutes, add a handful of Italian rice for each person you expect to serve, a little pepper, no salt, as the cheese contains salt, and stir continually, adding now and then some chicken broth. When the rice is nearly cooked put in a handful of grated Parmesan cheese and then serve. Louise Guasti. SAUERKRAUT. Take a dozen solid heads of cabbage, shred very fine, put in a large jar and sprinkle as much salt as would require in cooking. Use a potato masher to pack. After one head has been packed use another with same quantity of salt. When all has been packed, put a napkin over and use a plate to cover; and a weight of about six pounds to keep it well pressed. After third day wash napkin, replacing for about three weeks, when it is ready to cook. vegetables. SAUERKRAUT COOKED. Put vour sour-krout on with a quart of cold water; let it come to a boil, then simmer- three hours, with a piece of pork that has been in brine three days. Wiener or Frankfurter wurst are served. They are put in a pan of boiling water and kept very hot, not to boil, for fifteen minutes ; then put around the pork as garnish. Mrs. J. G. Mossin. SPINACH. Wash and pick over the spinach carefully and thoroughly, let soak in clean water until ready to cook. Put just enough water in stew-pan to cover the bottom, about one-fourth of a cup. Put in spinach, crowding down well ; cook until wilted or tender, about thirty minutes, drain, put in chopping bowl, and chop very fine, return to stew-pan and dry out ; add a teaspoonful of melted butter, pepper and salt to taste ; serve with hard-boiled eggs cut in slices or chopped finely, and sprinkled over the top. N. B. Tripe and spinach are very easily digested. Mrs. Henry Worthington. PLAIN SPINACH. . Boil spinach ten or fifteen minutes in just enough water to prevent burning, with a little salt. Drain, squeeze quite dry and chop fine. Put into a clean stew-pan with one ounce of butter and a little pepper. Stir over the fire until quite hot, put on a hot dish and garnish with small pieces of toast. Mrs. Walter Allen. CREAMED SPINACH. Boil spinach in very little water ten or fifteen minutes, drain Well, chop it fine and put into stew-pan with two ounces of butter, stir over a gentle fire and when the butter has dried away add a little pepper and tablespoon of boiled cream. Simmer for about five minutes. Serve with small pieces of toast. Mrs. Walter Allen. SPANISH SOUFFLÉ Take a cupful of spinach prepared as in “Spinach a la Crema. Beat up one yolk of an egg, mix with the spinach and stir over the fire until the egg is set. Then let it cool, and before serving stir the well-beaten whites of three eggs lightly into it. Fill china cups, or buttered paper forms, half full ; put them into a hot oven for ten or fifteen minutes, and serve at once. If too little baked, or not served at once, the souffle will be spoiled. Mrs. H. W. O’Melveny. SUCCOTASH.